Chemical and Physical Processes of Digestion Essay

713 Words Aug 2nd, 2011 3 Pages
Review Sheet
Exercise 8
Chemical and Physical Processes of Digestion
NAME Dane Wilson
LAB DATE/TIME august 4th

Carbohydrate Digestion

The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase.

1. At what pH did you see the highest activity of salivary amylase? Why?
7.0 because that is when the salivary is most effective and it breaks down carbohydrates.

2. How do you know that the amylase did not have any contaminating maltose? We used a negative control to see if there is any amylase in the maltose.

3. What effect did boiling have an enzyme activity? Why?
Boiling denatured the enzyme because it destroys the structure of the
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Boiling the pepsin denatures the enzyme.

11. Was there any digested APNA contaminating the pepsin or deionized (DI) water? How can you tell?
No there wasn’t any APNA contaminating either the pepsin or deionized water because negative spectrophotomer result.

12. What is the substrate in this experiment? What is the usual substrate for pepsin, and what subunits are formed with pepsin activity? APNA the usual is protein and the subunits are amino acids.

13. What was the effect of decreasing the incubation time on the optical density results?
Decreasing incubation time causes decreased optical density.

14. What effect would decreased incubation temperature have on pepsin activity? Why?
It would cause reduced optical density because the decreased rate of enzymatic.

15. What was the significance of using 37°C for the incubation?
Because 37 C is body temperature.

Fat Digestion by Pancreatic Lipase and the Action of Bile

The following questions refer to Activity 4: Assessing Fat Digestion by Pancreatic Lipase and the Action of Bile.

16. Describe the activity of lipase with and without the addition of bile salts. Refer to Chart 4 for pH values.
The lipase is more effective with the bile salts.

17. Is the activity of bile a chemical or

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