Module_06_Lab_Worksheet_05142018.docx

Part 01 procedure saliva amylase and starch 1 this

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Part 01 Procedure: Saliva, Amylase, and Starch 1. This procedure will examine the effects of saliva on starch. Note the picture below and be able to explain what is happening in regards to mechanical and chemical digestion within the mouth. 2. Describe the mechanical and chemical digestion that occurs within the mouth: AMYL ASE AMYL ASE AMYL ASE Gl uc os e Gl uc os e Gl uc os e Gl uc os e Gl uc os e Gl uc os e
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Mechanical digestion is the process of chewing food to break it up, allowing for enzymes of the digestive tract to have a larger surface area to begin breaking the food down in to chemical and nutrient byproducts (Kumar, 2009). 3. Locate the prepared solution of starch, it contains a special reagent that in the presence of starch it creates a light-dark purple color. If no starch is present, the solution will be clear. Collect four 50ml beakers; pour 20 ml of the starch solution into two of the 50ml beakers and about 10ml of distilled water in another. The other 50ml beaker will be used in step 4. 4. Accumulate saliva in your mouth for about 30-60 seconds and carefully “spit” the saliva into 50ml. Continue to collect your saliva a few more times, each time “spitting” the saliva into the 50ml beaker. Once you have collected enough saliva, gather two pipettes that allow for the measurement of milliliter volume. 5. Label one of the beakers containing the starch solution as “Distilled Water” and the other one as “Saliva”. Record the color observations of each solution under “Initial”. Then add 4ml of saliva the 50ml beaker labeled “Saliva” and add 4ml of distilled water to the 50ml beaker labeled “Distilled Water”. Set a timer and record your results and observations in the chart. Make sure you mix the solutions periodically. 6. Explain your color observational results with the saliva added and distilled water added beakers containing starch: Type of Starch Beaker Initial 1 Minute 3 Minutes 5 Minutes Distilled Water Color Observa tions Bluish, clear, slightly cloudy More clear No Change No Change Saliva Color Observa tions White opaque, particles present Increase d thicknes s/ cloudine ss No Change Increase d thicknes s, runs off toothpic k
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The distilled water cleared up slightly when water was added. The saliva appeared to increase in consistency and became cloudier and seemed to thicken up as time went on. Part 02 Procedure: Rennet and Milk 1. Rennet solution is a complex of digestive enzymes produce in the stomach of mammalian organisms, such as humans and cows. Babies produce rennet to assist with the digestion of milk from their mother. Rennet enzymes are proteases, digestive enzymes that chemical digest proteins, which curdle the milk within the stomach due to the chemical digestion of the milk protein- specifically the caseins; slowly the passage of these nutrients within the infant’s digestive system to allow for better absorption.
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