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
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CHAPTER 1 INTRODUCTION One of the greatest impacts of nutrition on health relates to obesity‚ an excessive accumulation of body fat (Karren et al.‚ 2006). It is a serious problem faced by millions of people worldwide. It is now on the rise among Filipino adults ages 20 and up‚ and threatens to increase the number of people having degenerative diseases like heart disease‚ hypertension and diabetes mellitus‚ as study conducted by the Department of Science and Technology showed (Mabutas‚ 2010)
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Lab 8 - Chemical and Physical Processes of Digestion (p.105) Introduction: In this lab‚ I will study how digestion of carbohydrates‚ proteins‚ and fats occurs. I will define Key Terms that describe what will occur in the experiments; I will conduct an experiment for each Activity and provide all resulting Data as well as answer Questions from each Activity. I will then provide a short Summary for what I learned in each Activity. Key Terms: Enzymes (p. 105) – Speed up chemical
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decreased incubation temperature have on pepsin activity? Why? 15. What was the significance of using 37°C for the incubation? 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
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blood sugar levels‚ pancreas Thyroxine (T4): increase energy utilization‚ oxygen consumption‚ growth and development‚ thyroid Estrogen: ovaries Testosterone: testes Oxytocin (OT): stimulate uterine contractions for delivery of baby and ejection of milk‚ posterior pituitary Antidiuretic hormone (ADH): prevents dehydration and increase blood volume and blood pressure‚ posterior pituitary gland Aldosterone: conserves sodium and water‚ eliminates potassium‚ increases blood pressure and blood volume
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(Source: Final examination‚ Apr 2013) Q1. Lipase is an enzyme that can digest lipids. An experiment was set up to study the effect of temperature on the action of lipase enzyme. Nine test tubes were prepared separately and the experimental set up was designed in a way as shown in Figure 1.1. The nine test tubes which contain 10cm3 of corn oil and 1cm3 of lipase were kept at a range of temperatures between 20°C and 100°C. At the start of the experiment
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Standardizing Booklet No. 278 Dairy Management & Milk Products: DMMPS - 8 Contents Preface I. Introduction II. Milk Grades III. Fundamental Rules for Judging Milk IV. Detection of Adulteration in Milk V. Detection of Water in Milk VI. Detection of Adulteration in Ghee VII. Off-Flavours in Milk VIII. Quality Control Tests IX. Bacteriological Tests X. Standards of Dairy Products XI. PFA Standards for Milk Products Preface Milk is a complete food which is liked by almost
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(1) The hydrophobic ends sticks to each fat molecule and the hydrophilic ends protrude to prevent the molecules from sticking together. The combined structures of fat molecules and bile molecules create micelles. Once fat molecules become micelles‚ lipases break down fat molecules into fatty acids and smaller monoglycerides‚ which allow them to pass through the small intestine where fatty acids are converted to triglycerides. They combine with cholesterol‚ phospholipids and protein to form a structure
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simpler constituents. Two essential fatty acids in human nutrition are alpha-linolenic acid and linoleic acid. Other lipids needed by the body can be synthesized from other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the
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with the digestive system. The digestive system is essential for metabolism to take place. The digestive system breaks down complicated food particles into molecules (Catabolism) like this: Fat breaks down into Fatty acids by using an enzyme called Lipase. Protein breaks down into Amino Acids by an enzyme called protease. Starch breaks down into sugars by using an enzyme called amylase. These enzymes are produced by hormones. The hormones are activated when you eat. Once we have broken these down‚
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