An Investigation to Find the Effect of Bile Salts of on the Digestion of Lipids
AN INVESTIGATION TO FIND THE EFFECT OF BILE SALTS OF ON THE DIGESTION OF LIPIDS
I have investigated that if there is an effect of bile salts on the digestion of lipids in the milk. When lipids are broken down in to fatty acids and glycerol (see below), the acid lowers the pH of the mixture. To help me determine and measure the digestion of lipids, a pH indicator phenolphthalein has been used to measure the pH of the mixtures. The pH indicator will change the colour from pink to either white (if bile is not contained) or brown (if bile is contained), this will indicate that the solution is changing from alkaline to acidic. So if I want to use phenolphthalein, I will have to firstly make the mixtures alkaline. This will be achieved by adding sodium carbonate to the milk until it is a strong alkaline which is just above pH 10. I used a universal indicator paper to find out if the pH is 10.
Lipids Fatty Acids + Glycerol
My null hypothesis is that bile salts have no effect on the digestion of lipid and lipase will still breakdown the fat, because the fat in the milk itself is probably already partly emulsified, the rate of reaction will be the same.
I drew a table, which showed different reagents in each tube and the time that took for the lipase to digest the lipids. The first 4 mixtures I created were controlled and were also not timed. They were used as colour standards which were maintained throughout the investigation. This was done to make it easier to determine the end point of the digestion of lipids.
In tube 1 and 2, bile was added to the mixture but no lipase was added. Phenolphthalein was not added to tube 2. These two tubes were produced to become colour standards when tube 5 and 7 are experimented. Tube 1 was produced as a colour standard to see how the solution should look like before the lipase is added. However, tube 2 was used to help me to judge the end point of the digestion of lipids.
On the other hand, tube 3 and 4 were added
I have investigated that if there is an effect of bile salts on the digestion of lipids in the milk. When lipids are broken down in to fatty acids and glycerol (see below), the acid lowers the pH of the mixture. To help me determine and measure the digestion of lipids, a pH indicator phenolphthalein has been used to measure the pH of the mixtures. The pH indicator will change the colour from pink to either white (if bile is not contained) or brown (if bile is contained), this will indicate that the solution is changing from alkaline to acidic. So if I want to use phenolphthalein, I will have to firstly make the mixtures alkaline. This will be achieved by adding sodium carbonate to the milk until it is a strong alkaline which is just above pH 10. I used a universal indicator paper to find out if the pH is 10.
Lipids Fatty Acids + Glycerol
My null hypothesis is that bile salts have no effect on the digestion of lipid and lipase will still breakdown the fat, because the fat in the milk itself is probably already partly emulsified, the rate of reaction will be the same.
I drew a table, which showed different reagents in each tube and the time that took for the lipase to digest the lipids. The first 4 mixtures I created were controlled and were also not timed. They were used as colour standards which were maintained throughout the investigation. This was done to make it easier to determine the end point of the digestion of lipids.
In tube 1 and 2, bile was added to the mixture but no lipase was added. Phenolphthalein was not added to tube 2. These two tubes were produced to become colour standards when tube 5 and 7 are experimented. Tube 1 was produced as a colour standard to see how the solution should look like before the lipase is added. However, tube 2 was used to help me to judge the end point of the digestion of lipids.
On the other hand, tube 3 and 4 were added