Module_06_Lab_Worksheet_05142018.docx

Glucose galactose chemical digestion their name

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Glucose Galactose Chemical Digestion
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their name describes what molecule they chemically digest. For example, the digestive enzyme lactase chemically digests the sugar lactose found in milk. 2. Collect two 250ml beakers, two Lactaid® tablets, urinalysis test strips, whole milk, and lactose free milk. Label the beakers A and B and pour the appropriate milk within each beaker: a. Beaker A: 100ml of whole milk b. Beaker B: 100ml of lactose free milk 3. Utilizing the urinalysis test strips, measure the initial glucose levels within the milk in Beaker A and Beaker B. Record the results in the chart below. 4. Crush up both Lactaid® tablets and add one of the crushed tablets to Beaker A and the other to Beaker B. Start the timer and record the glucose levels at the appropriate times and record your results within the chart below: Milk Type Initial Glucose Level 1 Minute Glucose Level 3 Minute Glucose Level 5 Minute Glucose Level Beaker A: Whole Milk Negative 100 250 250 Beaker B: Lactose Free Milk >2000 >2000 >2000 >2000 5. What changes did you observe with the glucose levels within each milk type and why? Beaker A initially had no glucose prior to adding the Lactaid tablet. Beaker B as it was already free of lactose read HIGH on the glucose strip and an actual
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amount of glucose was unmeasurable. Beaker A glucose levels increased as the Lactaid tablet broke down the lactose in the milk. Part 04 Procedure: Digestive System Pig Specimen Dissection 1. Refer to the Anatomy and Physiology Dissection Guide – Digestive Unit to complete the procedure of the anatomical examination of the digestive system within the pig specimen. Locate the anatomical structures (pig specimen) listed in Appendix A while utilizing the dissection guide 2. Make sure you store your specimen properly and disinfect your workstation with the appropriate bleach solution. Post-Lab Evaluation Questions The post lab evaluation questions must be completed prior to your submission of the lab. Answers for these questions will be derived from the lab protocol, the weekly concepts associated with the lab and possibly research content from the book and/or online resources. Please cite your work for any reference source you utilize in answering these questions. 1. What is the most significant fact/knowledge piece you gained from Part 01, Part 02, or Part 03 on chemical digestion? What was the most interesting aspect you gained from pig specimen digestive system dissection? Part 3 gave significant insight into the process of milk digestion and what Lactaid actually does to milk. The pig specimen dissection was interesting to compare the human anatomy to the similarities and differences in pigs. 2. For Part 02 procedure regarding the milk and rennet, why did Beaker A curd the casein proteins and Beaker B and Beaker C did not?
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