Digestion Test in Humans

Topics: Digestion, Iodine, Enzyme, Starch, Glucose, Amylase / Pages: 13 (3160 words) / Published: Jan 21st, 2007
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 analysis on the following hypothesis:-

The more the starch, the higher up the alimentary canal the liquid is.
The more the reducing sugar, the lower down the alimentary canal the liquid is.
The more the protein, the higher up the alimentary canal the liquid is.
The more the fats, the more the higher up alimentary canal the liquid is.

Description of the appearance of liquids at the beginning:-
D-33: Light White cloudy Emulsion
D-34: Clear transparent liquid
D-35: White cloudy emulsion
D-36: Clear transparent liquid
D-37: White cloudy emulsion

Materials: Benedict solution, Iodine solution, Ethanol, Copper (II) Sulphate Liquids (D33, D34, D35, D36, D37)

Apparatus: 250 ml glass beaker, Test tube holder, Test tube rack, 5 test tubes, White tile, 10 ml measuring cylinder, Bunsen burner and other heating apparatus

Background:
The digestible carbohydrates are broken into simpler components by enzymes in the saliva (a juice produced by the pancreas) and in the lining of the small intestine. Starch is digested in two steps: First, an enzyme amylase in the saliva and pancreatic juice breaks down the Amylose in the starch into molecules called maltose; then an enzyme in the lining of the small intestine, maltase, splits the maltose into glucose molecules that can be absorbed into the blood. Glucose is carried through the bloodstream to the liver, where it is stored or used to provide energy for the work of the body. Through this piece of information, we can

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