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Image taken from a video series in www.youtube.

com/user/crashcourse
What is physical digestion and chemical
digestion?
Pathway of digestion

Introduction

Physical Digestion
1. Imagine how favorite food tastes like
2. Smell the aroma
3. Take a bite
4. Record observations up to swallowing
Methodology
Upon seeing food
start of salivation
Upon smelling food
continuous salivation
Upon eating
more salivation, movement of tongue, teeth break
up food (mastication)
Results
Salivation
Mastication
Purpose of physical digestion
Discussion

Chemical Digestion:
Carbohydrates
+ 5.0 mL starch solution
Incubate in 37 degrees Celsius for one hour
Methodology
Set-up Number
C1 3.0 mL water
C2 3.0 mL Amylase
C3 3.0 mL amylase + 10 drops HCl
C4 3.0 mL Amylase in bloing water for 5
minutes
Set-up Number Lugols Test Benedicts Test
C1 (water) - - (blue-black)
C2 (amylase) + +++ (red)
C3 (amylase + HCl) + ++
C4 (amylase + heat) - +
Results



Table 1. Theoretical results of starch digestion
+ (w/ digestion)
- (w/o digestion)
Results
Set-up Number Lugols Test Benedicts Test
C1 (water) - +++
C2 (amylase) + ++
C3 (amylase + HCl) + +
C4 (amylase + heat) - +
Table 2. Experimental results of starch digestion
Lugols test
Lugols solution (orange)
Elemental iodine and potassium iodide in water
Turns black in presence of polysaccharides
Interaction of iodine and starch molecules
Discussion
Benedicts test
Test for the presence of reducing sugars
CuSO
4
+ others
Copper (II) oxide- reddish colour
Cant detect presence of sucrose
Discussion

Chemical Digestion: Proteins
Add small slice of egg whites to each test tube








Incubate P1, P2, P4 and P5 at 37 degrees Celsius


Methodology
Set-up number Observation
P1 5.0 mL pepsin and 10 drops distilled water
P2 5.0 mL pepsin and 10 drops HCl
P3 5.0 mL pepsin and 10 drops HCl on ice
P4 5.0 mL water and 10 drops HCl)
P5 5.0 mL pepsin and 10 drops NaOH)

Results
Set-up number Observation
P1 (pepsin and water) +
P2 (pepsin and HCl) +
P3 (pepsin and HCl on ice) +
P4 (water and HCl) -
P5 (pepsin and NaOH) -



Table 3. Experimental results of protein digestion
Discussion
pH (Acidity/Basicity)
Optimal pH for pepsin is 2
pepsin + HCl > pepsin + water > pepsin + NaOH
Temperature
^T, ^rate of digestion
Maximum Temperature
Concentration
More concentrated, ^rate of digestion
Surface area
More contact with enzyme, ^rate of digestion




Chemical Digestion:
Fats
Add 3.0 mL of cream to each





Incubate at 37 degrees Celsius for one hour
Methodology
Set-up Number Initial
F1 5.0 mL water + bile salts
F2 pancreatin
F3 pancreatin + biles salts
Set-up
Number
Initial after 20 minutes
incubation
after 40 minutes
incubation
after 60 minutes
incubation
F1 (water +
bile salts)
7 8 8 7
F2
(pancreatin)
6 5 5 5
F3 (pancreatin
+ biles salts)
6 5 5 5
Results




Table 4. Experimental results of fat digestion
Bile is an emulsifying fluid
Lipase breaks down fats
Glycerol and fatty acid makes solution acidic
Digestion of fat is slower w/o bile salts
Basicity of the first set-up
From other factors
Fats dont contribute to pH
Discussion

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