17 Digestion - Student.pdf - haspi

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Name: __________________________________________ Date: ___________ Period: _________ Data Table 3 Well Contents Initial pH Final pH Observations 1 Oil + Water 2 Oil + Water + Lipase 3 Oil + Water + Lipase + Soap PART C Analysis Questions - on a separate sheet of paper complete the following 1. How does the pH of each solution show that fat digestion has occurred? 2. Which well showed the greatest degree of fat digestion? Explain. 3. Where does fat digestion take place in the human digestive system? 4. Describe the effects of bile on fat. 5. Why is emulsification necessary for efficient digestion of fats, but not for proteins or carbohydrates? 6. What effect would fat digestion have on the pH of the surrounding solution? Explain. 7. Predict the effect of a blocked bile duct on the composition of a patient’s stool. Data Table 4 Well Contents Initial pH Final pH Observations 1 Food sample 2 Food sample + Pepsin + HCl 3 Food sample 4 Food sample + Amylase 5 Food sample + Lipase + Soap PART D Analysis Questions - on a separate sheet of paper complete the following 1. Summarize the pH changes in each well. 2. What macromolecules were present in your food sample? Was this what you expected? Explain your answer. 3. What macromolecules do you think you might find in the following foods: bread, eggs, broccoli, apple, steak, potato chips. 4. CONCLUSION: In 1-2 paragraphs summarize the procedure and results of this lab. Adapted from Neo/Sci Food Digestion Lab Activity 2011 240
Name: __________________________________________ Date: ___________ Period: _________ Review Questions - on a separate sheet of paper complete the following 1. What is the function of the digestive system? 2. What is the role of the liver and pancreas? 3. What is the responsibility of the gallbladder? How do you think having the gallbladder removed will affect digestion? 4. What is an enzyme? 5. Explain the function and location of the following enzymes: amylase, pepsin, trypsin, and lipase. 6. Diagram A shows the rate of enzyme activity of digestive enzymes – amylase, pepsin, and trypsin – in a variety of pH. Using the knowledge of what you learned during this lab, identify which enzyme is most like A, B, and C in the graph. Explain your answer. 7. What effect does cooking have on enzyme activity? Why? 8. Why does freezing food preserve it? 9. What is the role of bile in digestion? 10. The polymer of protein is _______, and the monomer is ________. Diagram A http://mshuda.files.wordpress.com/2010/04/digestiv e-enzymes-ph.jpg 11. Why does the body need proteins, and from what food sources can they be obtained? 12. The polymer of carbohydrates is _______, and the monomer is _________. 13. Why does the body need carbohydrates, and from what food sources can they be obtained? 14. The polymer of lipids is _______, and the monomer is ________. 15. Why does the body need lipids, and from what food sources can they be obtained? 16. Based on what you learned about digestion, explain why it is important to eat a variety of foods to nourish your cells. On the attached digestive system diagram, label the following: 17. Mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, liver, gallbladder, pancreas. 18. Areas where the following occur; carbohydrate digestion, protein digestion, lipid digestion. 19. Area where absorption of nutrients occurs. 20. Area where water is reabsorbed. Adapted from Neo/Sci Food Digestion Lab Activity 2011 241
Page 1 and 2: Digestion & Enzyme Activity HASPI M
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