JarynaLimbauan IV-A BSBT Euriz Ramos Strategy: Lecture I. Objectives At the end of the lesson‚ the students are expected to: 1. Identify the structure and components of gastrointestinal tract; 2. Initiate consciousness in maintaining a healthy gastrointestinal tract; 3. Observe slides of rugae and villi layers. II. Subject Matter Topic: Gastrointestinal Tissues III. Materials A. PowerPoint presentation 1. Parts and Function of Gastrointestinal Tissues
Premium Stomach Digestion
Such factors include the amount of saccharide used and the type of saccharide‚ both of these factors will be put through a test in order to draw conclusions. The CO2 waste from the fermentation process will be examined‚ by measuring the pH of reaction‚ lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose‚ sucrose‚ and lactose. Glucose is a monosaccharide and is used
Premium Glucose PH Yeast
4 Titration Curve of an Amino Acid pH Simple amino acid Acidic amino acid Basic amino acid 7 OH- equivalents Objectives: A) To determine the titration curve for an amino acid and B) to use this curve to estimate the pKa values of the ionizable groups of the amino acid and the amino acid’s pI. Introduction: A titration curve of an amino acid is a plot of the pH of a weak acid against the degree of neutralization of the acid by standard (strong) base. Consider the ionization
Premium Acid Amino acid Acid dissociation constant
Jackfruit Jackfruit‚ Artocarpus Heterophyllus‚ is said to originate from the Western Ghats although no one is definite on this. It grows in rain forests and along low-elevations through out India‚ Burma‚ Ceylon‚ Southern China‚ Malaya‚ some small parts of Australia and the East Indies. It was introduced into Florida in approximately 1887 but few trees now remain. The jackfruit comes from a very large and bushy tree‚ which is also used for shade‚ and can range from 30-70 tall with glossy‚ green
Premium Fruit Jackfruit Plant morphology
------------------------------------------------- Diphtheria Diphtheria (Greek διφθέρα (diphthera) "pair of leather scrolls") is an upper respiratory tract illness caused by Corynebacterium diphtheriae‚ a facultative anaerobic‚ Gram-positive bacterium. It is characterized by sore throat‚ low fever‚ and an adherent membrane (a pseudo membrane) on the tonsils‚ pharynx‚ and/or nasal cavity. A milder form of diphtheria can be restricted to the skin. Less common consequences include myocarditis (about
Premium Respiratory system Penicillin Protein
LAB 6. ACIDS AND BASES: PH AND BUFFERS PURPOSE: To determine the pH of common acids and bases using a pH meter‚ pH paper‚ and red cabbage indicator. To test the effect of adding an acid or base to a buffer solution. SAFETY CONCERNS: Always wear safety goggles. Wash with soap and water if skin contacts acids or bases. ACIDS: An Acid is a substance that when dissolved in water will produce hydrogen ions‚ H+‚ in the solution. An acid that does not contain carbon is called an inorganic
Premium PH Acid
your report) Activity: Enzyme Activity Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 60 °C (140 °F) 3. Sucrase activity decreases with increasing sucrose concentration. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation
Premium Enzyme PH Blood
your response in short-answer format (2–3 detailed sentences each). Use this Phase’s activities and resources to assist you in answering. 7. What is pH? a. pH is a measurement of hydrogen ion concentration. It measures rather the solution is acid‚ base‚ or neutral. 8. What is a base? a. Accepts hydrogen ions from another substance that have a pH>7. It taste bitter and feel slippery. 9. What is an acid? a. Component with a positive or negative charge that break apart in water to form
Premium PH Acid Base
Research Question How will the addition of different pH buffers to amylase affect the rate of starch digestion measured using starch and iodine? Introduction Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be kept at certain conditions to function at its optimum level. This experiment will explore the effect of pH (1‚ 4‚ 7‚ 10‚ and 14) on the function of amylase by using starch and iodine. Usually
Premium Enzyme PH Buffer solution
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
Premium Enzyme Digestion Starch