Activity 4 Assessing Fat Digestion by Pancreatic Lipase and the Action of Bile

Digestion Lab Notebook Due Sunday at Midnight CST Week 6, Worth 100 points, pg. 105
Questions: 60 points
Data/Results: 15 points
Summarizing activities: 25 points
Name:
SC 245 Lab
Date:
Exercise 8 Chemical and Physical Processes of Digestion, pg. 105
Introduction: In this lab, I will learn how the complex digestive system breaks down substrates such as fats, proteins and carbohydrates.
Activity 1: Assessing Starch Digestion by Salivary Amylase
Data:

Chart 1 – Salivary Amylase Digestion of Starch

Tube # 1 2 3 4

Additives Amylase, Starch Amylase, Starch Amylase, DI Water DI Water, Starch

pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer

Incubation Cond. Boil, Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C

for 60 minutes

IKI Test:

Benedict's Test:

Chart 1 – Salivary Amylase Digestion of Starch (5,6, 7)

Tube # 5 6 7

Additives DI Water, Maltose Amylase, Starch Amylase, Starch

pH 7.0 buffer pH 2.0 buffer pH 9.0 buffer

Incubation Cond. 37 degrees C 37 degrees C 37 degrees C

IKI Test: Insert data

Benedict's Test: Insert data

Questions: Please answer the questions in complete sentences and explain your answers.

1. What ph allowed the highest amylase activity and why? Please explain. 2. What effect does boiling have on enzyme activity? 3. Would the amylase present in the mouth be active in the stomach? Please explain your answer. 4. Does amylase digest peptidase? 5. Which tubes indicate that deionized water did not contain contaminating starch or maltose?
Summary:

In this Activity, I learned/observed that: Please write at least 2-3 sentences of what you learned or observed in complete sentences.

Activity 2: Assessing Cellulose