Physio Lab Ex 8.0 Exercise 8 Herzing University Week 3-4

Topics: Digestion, Enzyme, Starch Pages: 3 (822 words) Published: April 23, 2011
Physiology & Anatomy Lab SC 145L Anatomy & Physiology I Lab
Chemical and Physical Processes of Digestion

Introduction: In this lab, we will see how different chemical processes occur as we observe how different enzymes digest different substrates and produce subunits.
Key Terms: (found in bold in Lab Manual)
Please define all bold terms in your own words:
Enzymes- Large protein molecules made by your body cells.
Catalyst- Without becoming part of the substance it will change the rate of the chemical reaction. Hydrolyses- A enzyme that catalyzed a chemical bond.
Substrate- It’s a substance that an enzyme acts upon.
Salivary glands- Produces Saliva for digestion.
Stomach glands- Helps body make pepsin so you can digest protein Pancreas- Creates juices like hormones and insulin. The juices help digest food in small intestine. Liver- Works with Pancreas and intestines to digest, absorb, and process food. Its main job is to filter the blood that comes from digestive system Secretes bile. Small intestine- It makes enzymes so body can make protein and starches. Pepsin- It’s a protein-digesting enzyme.

Lipase- Hydrolyzes fats and oils.
Salivary and Pancreatic Amylase- Enzymes found in the pancreatic juices and saliva. Bile acids- made in the liver and are responsible for emulsifying fats

Activity 1 and Activity 2– Assessing Starch Digestion by Salivary Amylase: In this exercise, we will watch how salivary amylase (enzyme) works on a substrate starch and produces the subunits maltose and glucose. Data:

Please submit Data for Activity 1 and 2.
Please answer the following questions
1.What ph allowed the highest amylase activity and why? Please explain. Ph 7.0 because that’s when it was most active and had the highest amounts of positive results. Had ++ results. 2.What effect does boiling have on enzyme activity? Boiling causes the enzymes to denature due to the high temperature. 3.Would the amylase present in the mouth be active in the...
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