Lab 8 - Chemical and Physical Processes of Digestion

Lab 8 - Chemical and Physical Processes of Digestion (p.105)

Introduction:

In this lab, I will study how digestion of carbohydrates, proteins, and fats occurs. I will define Key Terms that describe what will occur in the experiments; I will conduct an experiment for each Activity and provide all resulting Data as well as answer Questions from each Activity. I will then provide a short Summary for what I learned in each Activity.

Key Terms:

Enzymes (p. 105) – Speed up chemical reactions in living things. Biological catalysts.

Catalysts (p. 105) - is any substance which makes a chemical reaction go faster, without itself being changed.

Hydrolases (p. 105) – Reaction with water. A chemical process in which a molecule is cleaved into two parts by the addition of a molecule of water. Substrates (p. 105) - the substance upon which an enzyme acts

Enzyme Assay (p. 106) - laboratory methods for measuring enzymatic activity. They are vital for the study of enzyme kinetics and enzyme inhibition.

Deglutition (p. 115) – The act or process of swallowing.

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 (continued)

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 -