Define the following terms: Digestion: Digestion is the breakdown of large insoluble food substances in small and soluble one by means of mechanical and chemical actions. Peristalsis: It is a series of alternate contraction and relaxation of the circular and longitudinal muscles‚ producing a wave-like motion to move food down the oesophagus‚ from the mouth to the stomach. Emulsification: It is the hydrolysis of a few large fat globules into many small and soluble fat molecules. Transpiration:
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Practical 12: Digestion in Humans Aim: To distinguish between 5 liquids to come to a conclusion from which region of the alimentary canal it was extracted from. Hypothesis In this practical‚ we have been given 5 unknown solutions hence it is not possible for us without any logical analysis to come up with a conclusion regarding the positioning along the alimentary canal. We cannot come up with a proper answer or predict results without running through the tests. I though can base my
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The pH Scale is a scale made to show how acidic or alkaline a substance is. The pH of something is measured with pH paper which can vary from wide range paper‚ which covers all ph’s‚ but is not as accurate at some others. There are pH papers that get very specific that can have a range such as 2 or 3 and get much more precise. The neutral on the scale is 7. Anything that is below 7 is considered acidic and anything above 7 is considered alkaline. Acidic substances contain more H+ than OH-. H+
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11 Digestion 1 Which one of the following structures is not part of the alimentary canal? (a) duodenum (c) liver (b) mouth (d) stomach: 2 Name two digestive glands. 3 What name is given to the muscular contraction which moves food along the alimentary canal? 4 What do digestive enzymes do to food? 5 What are the final digestion products of (a) protein‚ (b) fat‚ (c) starch? 6 How does chewing food help to speed up digestion? 7 Name the enzyme
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Test for Starch Introduction and Hypothesis: In this experiment‚ we used iodine to test for starch in certain solutions. Iodine separates starch from polysaccharides‚ monosaccharides‚ and disaccharides. Starch is a curled polymer of glucose and iodine interacts with molecules‚ which changes the color of the molecules to a kind of black color. Iodine does not respond with carbohydrates that are not curled or coiled‚ thus the color stays yellowish brown. A black color result means that starch is current
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College General Biology I Enzymes‚ test for effect of pH on catalase activity Purpose The main purpose of this experiment was to learn about enzymes and how to test for the effect of pH on catalase activity and to be able to tell if a reaction is an exergonic or endergonic process. Introduction Enzymes are made from amino acids‚ which are made from proteins. In order to make an enzyme‚ hundreds of amino acids are strung together in a very specific and unique order and eventually is folded
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Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution‚ slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide‚ a powerful and potentially
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6.1.1 Explain why digestion of large food molecules is essential. There are two reasons why the digestion of large food molecules is vital. Firstly‚ the food we eat is made up of many compounds made by other organisms which are not all suitable for human tissues and therefore these have to be broken down and reassembled so that our bodies can use them. Secondly‚ the food molecules have to be small enough to be absorbed by the villi in the intestine through diffusion‚ facilitated diffusion or active
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How Temperature Affects Amylase Activity Abstract This study of the effect of temperature on the enzyme amylase was performed to determine the relationship between the enzyme amylase and temperature. The rate of reaction was found to increase as the temperature of the environment was raised. As the temperature was raised from 5°C‚ 20°C‚ 35°C and finally to 80°C the rate of reaction followed this trend and also increased. However as predicted in the hypothesis of this experiment when the temperature
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Investigation on Effects of Different pH on Enzyme Activity How does the different pH buffers affect activity of potato enzyme/extract? Introduction: Proteins are polymers that are made up of smaller units/monomers called amino acids. There are 20 different types of amino acids‚ thus make up many different combinations in types‚ numbers of amino acids as well as their orders – an explanantion for why there are so many proteins. Every protein‚ due to various reactions of amino acids to each
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