2008-61213 GROUP NO.

DATE OF SUBMISSION: 20 SEPT. 2012 DATE OF SUBMITTED: 20 SEPT. 2012

EXPERIMENT NO. 11 DIGESTION IN THE MOUTH

ABSTRACT

RESULTS AND DISCUSSION Complex foods that are taken in must undergo specific changes in order to attain an absorbable form. Two types of activity are involved in the preparation of food for absorption, namely, mechanical and chemical (Chaffee & Greisheimer, 1975; Tortora & Anagnostakos, 1990). During the digestion of food in the mouth, both mechanical and chemical activities occur. Accordingly, the first secretion encountered by food being eaten is saliva (Chaffee & Greisheimer, 1975; Sherwood, 2010). It consists of the mixture of the secretions of the three pairs of salivary glands, as well as mucus and cells from the surface epithelium of the mouth. In Table 1, results of various qualitative tests administered on the saliva sample were presented. The tests were done in order to determine the composition of the saliva sample. Table 1. Measured pH and results of Molisch, Millon, and Biuret tests for saliva sample. Tests pH Molisch Millon Biuret Results 7 + (positive) + (positive) + (positive)

Based on the tabulated observations, Table 2. Results of Benedict's and Molisch test for saliva sample under varied temperatures. Temperature 4C 25C 40C 90C Benedicts Test - (negative) + (positive) + (positive) - (negative) Molisch Test - (negative) + (positive) + (positive) - (negative)

Table 3. Temperature Change 4C-40C 90C-40C Benedicts Test + (positive) + (positive) Molisch Test + (positive) + (positive)

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