GASTRIC DIGESTION

ACTIVITY NO. 12
Amina Zaira Y. Wooton
Fatima Nabeela M. Tungupon
Brion James A. Silveo
OBJECTIVES
To be able to determine the reaction of
proteose solution with Biurets, Hopkins-
coles, and Xanthroproteic Test.
To be able to determine the reaction of
peptone solution with Biurets, Hopkins-
coles, Xanthroproteic Test, and Tannic
Acid Test.
To be able to determine the optimum
pH for pepsin activity.
DATA, RESULTS, AND DISCUSSION
DATA RESULTS
Filtrate added with 5%
sodium hydroxide
-No precipitate formed
-Filtrate neutralized with 5%
sodium hydroxide
Test II. Products of Gastric Digestion
DATA RESULTS
Biurets Test Produced a dark violet color
Hopkins-cole Test Violet ring formed at the
junction of two layers
Xanthroproteic Test Color intensity lessened
Biurets Test is used for detecting the presence of peptide bonds on the
presence of proteins. This test has a positive result of a violet color which
results from the formation of coordination complexes by copper (II) ions in
an alkaline solution.

Hopkins-cole Test determines the presence of the amino acid
tryptophan. Indication of a positive result is the formation of a violet ring
at the junction of two layers of the liquid. Tryptophan has an indole
nucleus which is responsible for the violet ring found at the junction of two
layers.

Xanthroproteic Test determines the presence of aromatic groups in
amino acids. Indication of a positive result is the turning of the solution into
dark yellow.
Test III. Separation of Proteoses and Peptones
A. Test for Proteoses
DATA RESULTS
Picric Acid Precipitate formed
Nitric Acid Precipitate formed
Proteose is the result in the breakdown of proteins through
hydrolysis (breaking of a bond in a molecule using water).

In picric acid and nitric acid test, if there will be a precipitate,
there is a protein content.

For picric acid, it will produce a dark brown or reddish brown
precipitate.

For nitric acid, it will produce a white precipitate.

DATA RESULTS
Biurets Test Produced a blue violet color
Hopkins-cole Test Violet ring formed at the
junction of two layers
Xanthroproteic Test Color intensity lessened
Tannic Acid Test Precipitate formed
Biurets Test is used for detecting the presence of peptide bonds on
the presence of proteins. This test has a positive result of a violet color
which results from the formation of coordination complexes by copper
(II) ions in an alkaline solution.

Hopkins-cole Test determines the presence of the amino acid
tryptophan. Indication of a positive result is the formation of a violet
ring at the junction of two layers of the liquid. Tryptophan has an indole
nucleus which is responsible for the violet ring found at the junction of
two layers.


B. Test for Peptones
Xanthroproteic Test determines the presence of aromatic groups in
amino acids. Indication of a positive result is the turning of the solution into
dark yellow.

Tannic Acid
The peptones are considered as the final products of the hydrolysis of
proteins.
They are readily soluble in water, glacial acetic acid, and in all salt
solutions and are not coagulated by heat. The watery solutions are not
precipitated by nitric acid, acetic acid and potassium ferrocyanide,
picric acid, trichloracetic acid, potassium mercuric iodide, nor by neutral
salts and acids.
These reagents, however precipitate peptones in concentrated solutions
of calcium chloride, calcium nitrite, and ammonium sulfate. They are
precipitated by phosphotungstic acid, phosphomolybdic acid, mercuric
chloride, absolute alcohol, and tannic acid, but the precipitate may
redissolve on the addition of an excess of the precipitant.
DATA RESULTS
Test Tube 1 (ice water) Least digested
Test Tube 2 (room temp) More digested
Test Tube 3 (40C) Most digested
Test Tube 4 (60C-70C) Less digested
Test IV. Optimum Temperature for Pepsin Action
Pepsin in human beings work best at 40C, thus the test tube 3
in a water bath at 40C has the most digested coagulated
egg white.

Test tube 2 with room temperature is second to test tube 3
because the room temperature is close to 40C.

Test tube 1 in an ice water has the least digested coagulated
egg white because this has the largest difference in
temperature.

Test tube 4 in 60C-70C has the less digested coagulated egg
white because there is big difference in the temperature.
DATA RESULTS
Test tube 1 (water) Egg digested
Test tube 2 (10% HCl) Digested more than test
tube with 0.2% HCl
Test tube 3 (0.2% HCl) Digested less than test tube
with 10% HCl
Test tube 4 (0.5% Na
2
CO
3
) Digested more than test
tube with 1% Na
2
CO
3

Test tube 5 (1% Na
2
CO
3
) Digested less than test tube
with 0.5% Na
2
CO
3

The higher the concentration of the HCl, the lower the pH.
Lower pH will maximize pepsin activity better.

The higher concentration of Na
2
CO
3
result in a less digested
coagulated egg white.
Test V. Optimum pH for Pepsin Activity
CONCLUSIONS
Biurets Test is used for detecting the presence of peptide bonds
on the presence of proteins. This test has a positive result of a
violet color which results from the formation of coordination
complexes by copper (II) ions in an alkaline solution.

Hopkins-cole Test determines the presence of the amino acid
tryptophan. Indication of a positive result is the formation of a
violet ring at the junction of two layers of the liquid. Tryptophan
has an indole nucleus which is responsible for the violet ring found
at the junction of two layers.

Xanthroproteic Test determines the presence of aromatic groups
in amino acids. Indication of a positive result is the turning of the
solution into dark yellow.
Proteose is the result in the breakdown of proteins
through hydrolysis (breaking of a bond in a molecule
using water).

In picric acid and nitric acid test, if there will be a
precipitate, there is a protein content.

For picric acid, it will produce a dark brown or
reddish brown precipitate.

For nitric acid, it will produce a white precipitate.
Peptones are considered as the final products of hydrolysis
of proteins.

The watery solutions are not precipitated by nitric acid,
acetic acid, potassium ferrocyanide, picric acid,
trichloracetic acid, potassium mercuric iodide, nor by
neutral salts and acids.

These reagents, however precipitate peptones in
concentrated solutions of calcium chloride, calcium nitrite,
and ammonium sulfate. They are precipitated by
phosphotungstic acid, phosphomolybdic acid, mercuric
chloride, absolute alcohol, and tannic acid, but the
precipitate may redissolve on the addition of an excess of
the precipitant.
Difference Between Proteoses and peptones
Proteoses are any of various protein derivatives that are
formed by the partial hydrolysis of proteins (as by enzymes
of the gastric and pancreatic juices), that are not
coagulated by heat, and that are soluble in water but are
precipitated from solution by ammonium sulphate while
peptones any of various protein derivatives that are
formed by the partial hydrolysis of proteins (as by enzymes
of the gastric and pancreatic juices or by acids or alkalies),
that are not coagulated by heat, and that are soluble in
water but unlike proteoses are not precipitated from
solution by ammonium sulphate .

Proteose and peptone do not indicate any definite
compounds. They represent stages of decomposition
between that of true proteins and amino acid.
Role of Temperature and ph level on Digesting Proteins

Increasing the temperature increases the kinetic energy of the
enzyme and substrate molecules so that they move faster and
are more likely to collide. So increasing the temperature
increases the rate of the reaction up to a certain temperature.
This temperature is known as the enzymes optimum temperature.
Different enzymes have different optimum temperatures. The
enzymes in animal bodies work best at 37C-40C.
If the temperature is increased beyond the optimum, the enzyme
has so much kinetic energy that the bonds holding the enzyme
molecule together start to vibrate and eventually break. Very
high temperatures denature enzymes.

Changes in pH also alter an enzymes shape. Different enzymes
work best at different pH values. The optimum pH for an enzyme
depends on where it normally works. For example, intestinal
enzymes have an optimum pH of about 7.5. Enzymes in the
stomach have an optimum pH of about 2.