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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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-
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Lab Report 8 April 15th Exercise 8: Chemical and Physical Processes of Digestion Lab Report Questions Activity 1 What is the difference between the IKI assay and Benedict’s assay? IKI assay detects the presence of starch‚ and the Benedict assay tests for the presence of reducing sugars as well as IKI turns blue black whereas Benedict is a bright blue that changes to green to orange to reddish brown with increasing levels of maltose What was the purpose of tubes #1 and #2? Why are they
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The Process of Digestion Over the course of time there have been many difficult questions and theories about everyday life. Using physiology & chemistry‚ those questions have been able to be answered. From the mixture of gases in the air we breathe to the organic substance of plastic or paper‚ chemistry can be seen everywhere. However‚ most people mistook the power of chemistry in our own bodies. How is it that a simple slice of bread‚ once consumed‚ can turn into fuel for the human body
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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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Defn. of Digestion: the process whereby a biological entity processes a substance‚ in order to chemically convert the substance into nutrients. It usually involves mechanical manipulation and chemical action. Mechanical Digestion What is it? This type of digestion involves the mixing‚ grinding or crushing of large pieces of food into smaller places. Why does it take place? So that the food we consume is broken down into smaller pieces before we swallow it which in turn makes process of chemical
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PROCESS OF DIGESTION 1 Process of Digestion Amy Wallace EN 101 February 27‚ 2013 Miller-Motte Technical College PROCESS OF DIGESTION 2 Digestion is an important process needed for maintaining and providing energy to living organisms. Throughout the digestion process‚ food is broken down into small molecules‚ where it can be absorbed easily. There are many organs that aid
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The digestion process The digestion process begins in the mouth. First we take a bite of food. The presccence of food in the mouth stimulates the flow of saliva from the salivary glands. Saliva moistens the food and carries dissolved food molecules to the taste buds. Saliva helps digest food because it contains enzymes that start to break it down. After the food is covered with saliva‚ you then begin to chew your food. Chewing breaks down food into smaller pieces and also breaks apart fiber that
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DIGESTION IN THE MOUTH: Food is mechanically cut by incisors and canines‚ chewed by molars and premolars‚ and mixed with saliva by the tongue. The saliva has been produced by salivary glands‚ which pour it into the mouth through salivary ducts. This process of introducing food into the mouth is called ingestion. Chewing breaks food into smaller particles so that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary
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REVIEW SHEET EXERCISE 8 Chemical and Physical Processes of Digestion NAME: LAB TIME/DATE: 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? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase
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