Pepsin

The effects infused crystalloid fluid has on osmotic pressures and total protein on horses undergoing surgery for colic Ashleigh Dawson 815672 31 October 2016 ABSTRACT Background: Horses diagnosed with colic can present with hypovolemia and dehydration if not infused with crystalloid fluid during surgery. The maintenance of colloid osmotic pressure (COP) and total protein (TP) is necessary to avoid intra- and post-operative complications. Methods: Twenty nine horses being treated for colic underwent surgery. The horses received IV Xylazine before being anaesthetised, followed by a variety of drugs as required. Lactated Ringer’s saline solution was administered throughout surgery and the volume was recorded throughout surgery. Blood was collected from the jugular vein using heparinized syringes. Samples were collected pre-induction, immediately after induction, and at 30, 60, 90, 120 and 150 minute intervals to the extent of the surgery. Multiple plasma variables were measured – namely COP, TP, glucose, lactate, osmolality, and electrolytes. Further, COP was calculated using TP values using a formula prescribed for horses. Results: Prior to induction of anaesthesia, COP and TP were 18.5 ± 2.4 mmHg and 6.3 ± 0.8 g/dL respectively. After 60 minutes of induction both COP and TP values had further decreased to 14.5 ± 2.2 mmHg and 5.2 ± 0.7 g/dL respectively. Therefore, a linear decrease in COP and TP was observed (R2 = 0.893). Calculated COP from measured TP indicates…

Title: What effect does temperature have on the pepsin when breaking down tofu Introduction: This practical looking for the change that temperature has on the enzyme activity of pepsin on tofu. Enzymes act as catalysts and help quicken the process of breaking down foods that are called substrates, in digestive systems(Rader, A., 2016). In this experiment the enzyme is pepsin and it breaks down proteins into peptides, it is a common in the digestive system and helps breakdown the proteins that…

I expected that pepsin will destroy the structure of gelatin protein, because the pepsin broke down the primary structure of the gelatin polypeptide into amino acid monomers. The hydrochloric acid (HCL) expected to affect the ability of amylase to digest starch, because as it is an acid it effects on the protein that makes it unraveled as it breaks down the secondary structure which it contains hydrogen bonds. As I have done to experiment one titled Digestion of Proteins by Pepsin. The result…

a. Using this information and what you learned this lesson, which of these enzymes breaks down dietary proteins in the stomach? Explain how you reached this conclusion. Based on what I know, pepsin most likely works in the stomach because of its low optimal pH. The stomach’s pH levels are low on the pH scale because they have to be acidic enough to break down food into nutrients (“Keeping Your Body in the Proper PH Level” 1). b. Using this information and what you learned this lesson, which of…

Through this experiment we measured how fast a chemical reaction occurs, by changing the degradation rate in Albumin when added to different enzymes. Albumin is a protein found in egg white, which is considered to have important storage and nutritional functions. Albumin has also been used in medicine to treat heavy metal intoxication. We ran Albumin through four different conditions to see which would make the Albumin degrade faster. We predicted that the Albumin would degrade with pepsin the…

means that the amount of insulin in the blood is higher than considered normal amongst non-diabetics. When a person has hyperinsulinemia they have a problem controlling blood sugar, meaning that the pancreas has to secrete larger amounts of insulin to keep blood sugar at a normal level. Pepsin Pepsin is the chief digestive enzyme in the stomach, which breaks down proteins into polypeptides. Enzymes, like pepsin, are biological catalysts. This means that they're chemicals that help…

The purpose of this experiment was to examine the effects of different types of enzymes on different substrates, and how pH influences the ability of enzymes to breakdown proteins. Starch and albumin were used as the substrate to test the enzymes amylase, pepsin, trypsin, and unknown enzyme T. Lugol’s solution was used to test for the presence of undigested starch, while Biuret solution and Ninhydrin solution were used to test for the presence of undigested protein and amino acids respectively.…

Later when the tubes were adapted to their respective temperatures, I used the dropper to add 5 ml of pancreatin to each tube and using the test tube holder I put back the tube in the warm water and the other tube in the ice water and waited 30 min for the results. Finally, we did the digestion of protein. For this experiment we prepared and number the following test tubes. For this test, the quantity of each solution was measure carefully. For tube one was 5 ml of 0.5 % pepsin and 5 ml of 0.8%…

Proteolytic breaks down proteins, diastatic breaks down starches, and lipolytic breaks down fats. Another chemical used is pepsin, which is a digestive enzyme found in the stomach and helps break down proteins into polypeptides. Cells in the stomach have pepsin to help digest proteins that you get from foods with protein such as meats and eggs. For pepsin to properly function it needs to have the proper pH level, which is approximately 1.5-2 and the right temperature which ranges from 30-40C.…

down into smaller pieces by the grinding of teeth and the movement of the tongue. At this point salivary amylase is secreted by the exocrine glands and breaks down the starches and simple sugars from carbohydrates. Once the hamburger is mixed with saliva and mucus, and has formed a ball called a bolus, the tongue pushes it back into the pharynx. From the pharynx, the bolus is directed through the epiglottis, which prevents chocking, and into the esophagus. The food moves through the esophagus by…