17 Digestion - Student.pdf - haspi

More documents

Recommendations

Info

Name: __________________________________________ Date: ___________ Period: _________ PART C: Fat Digestion In part C the corn oil represents the lipid polymer, and lipase is the enzyme responsible for breaking the lipid down. A change in pH will demonstrate that the enzyme is active. The soap works similarly to bile, and will break up the oil so lipase can work more easily. 1. Using a pencil, label wells 1-3 on the spot plate. 2. Add 10 drops of water to wells 1-3. 3. Add 3 drops of Corn oil to wells 1-3. 4. Use separate stirring sticks to mix each well thoroughly. 5. Use the forceps to dip a separate pH strip into each of the wells 1-3. Compare the color change of each strip to the pH strip chart to determine the pH of the mixture in each well. Record your results in Data Table 3. 6. Add 5 drops of lipase to well 2 and 3. 7. Add 2 drops of liquid soap to well 3. 8. Re-stir the mixture in each well, and allow them to sit for 20 minutes. 9. Retest the pH and record your results in Data Table 3. 10. Record your observations of each of the mixtures in Data Table 3. 11. Rinse out your spot plate and dry it off with a paper towel. PART D: Testing for Macromolecules in Food In part D you will be performing portions of the tests from parts A-C to determine whether your food sample contains proteins, carbohydrates, and/or lipids. 1. Choose a food item that is easily mixed with water. 2. In a beaker, mix a small amount of your food sample in 10 ml of water. If the food sample is solid it will need to be thoroughly smashed. 3. Using a pencil, label wells 1-5 on the spot plate. 4. Add 5 drops of your food sample mixture to wells 1-5. Well 1 will act as the control. 5. Use the forceps to dip a separate pH strip into each of the wells. Compare the color change of each strip to the pH strip chart to determine the pH of the mixture in each well. Record your results in Data Table 4. 6. Test your food sample for protein by adding 5 drops of pepsin and 5 drops of HCl to well 2. 7. Allow well 2 to sit for 5-7 minutes, then add 2 drops of Biuret. The mixture will turn pink if protein is present. Retest the pH of well 2. Record the results in Data Table 4. 8. Test your food sample for carbohydrates by adding 5 drops of amylase to well 4. 9. Allow well 3 and 4 to sit for 5-7 minutes then retest the pH of wells 3 and 4. 10. Add 1 drop of potassium iodine to well 3 and 4. The mixture will turn blue-black in the presence of starch. Record the results in Data Table 4. 11. Test your food sample for lipids by adding 5 drops of lipase and 2 drops of soap to well 5. 12. Allow well 5 to sit for 20 minutes, then retest the pH of well 5, and record the results in Data Table 4. Adapted from Neo/Sci Food Digestion Lab Activity 2011 238
Name: __________________________________________ Date: ___________ Period: _________ Analysis Data Table 1 Well Contents pH Protein Test Observations 1 Albumin 2 Albumin + HCl 3 Albumin + Pepsin 4 Albumin + Pepsin + HCl 5 HCl PART A Analysis Questions - on a separate sheet of paper complete the following 1. Explain what may have happened to the protein in well #2 after the addition of hydrochloric acid? After the addition of pepsin in well #3? After the addition of pepsin and hydrochloric acid in well #4? 2. What are the subunits that make up a protein? 3. How could you tell that protein digestion took place? 4. Which of the wells showed the greatest degree of protein digestion? Why? 5. What is the purpose of well #1? 6. What is the role of pepsin in human digestion? In what parts of the digestive system does protein digestion take place? 7. Does the effectiveness of pepsin depend on pH? Explain. 8. What can you conclude about the optimal pH for pepsin? Data Table 2 Well Contents Starch Test Observations 1 Starch 2 Starch + Amylase PART B Analysis Questions - on a separate sheet of paper complete the following 1. Explain what happened to the starch in well #2 after the addition of amylase? 2. What are the subunits that make up carbohydrates? 3. How could you tell that carbohydrate digestion had taken place? 4. What is the purpose of well #1? 5. What is the role of amylase in human digestion? Where is it produced? 6. Where does carbohydrate digestion take place? 7. What do you think may happen if HCl was added to the starch + amylase mixture? Explain your answer. Adapted from Neo/Sci Food Digestion Lab Activity 2011 239
Page 1 and 2: Digestion & Enzyme Activity HASPI M
Page 3: Name: _____________________________
Page 7 and 8: Name: _____________________________

17 Digestion - Student.pdf - haspi

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?