Leah Romero 04/23/2018 Lab Report Chem. 102L In lab 10, biological macromolecules and enzymes, the main purpose was to perform standard chemical tests for carbohydrates, proteins, and lipids and to also model enzymatic digestion of protein and starch under conditions simulating the stomach and intestines. According to the lab, one of the main objectives that we concentrated on in this lab were being able to describe the function of enzymes in the digestion of food. This was done in part one, two and three of the lab. Another main point was to be able to describe the chemical tests performed on food and explain the results, which can be demonstrated in all parts of the lab. Another main point in this lab was to be able to model the gastric …show more content…
digestion of protein and evaluate the effect of pH on the process. This main point was seen in part four of the lab. The last main point was to be able to model the intestinal digestion of starch and evaluate the effect of temperature on the process and this was shown in part five of the lab. The effects of temperature and pH on enzymatic activity were also tested in this lab. This could be explained by enzymes cavorting certain conditions and these two are favored and seen in part four and five of the lab. The chemical properties that lie behind this lab all related to chemical digestion. This is done by enzymes breaking larger molecules down into smaller units that we know as monomers. Monomers can be absorbed. The focus is on the four groups of macromolecules that are being broken down during the digestion process. These four groups are carbohydrates, proteins, lipids, and nucleic acids. For part one of the lab, the main focus was the starch test. Starch is a polysaccharide that is a carbohydrate. Polysaccharides are the most complex types of carbohydrates. There are a few monosaccharides that are linked in various configurations present in a polysaccharide. For part two of the lab, the main focus was on protein test. The chemical properties that lie behind this part of the lab is that proteins are made up of amino acids. Not all amino acids are synthesized by the human body. For part three of the lab, the main focus was on fats present in certain things. The chemical properties that lie behind this part of the lab are that lipids are composed of carbon, hydrogen, and oxygen. Lipids are used for energy. While doing these tests, it was observed if the substances were saturated or unsaturated. You can tell the difference between these by saturated fatty acids are solid at room temperature and unsaturated acids are usually liquid at room temperature. For the fourth part of the lab, the main focus was modeling gastric digestion of protein.
Enzymes help sustain life. They speed up chemical reactions by lowering the activation energy required to start a chemical reaction. For digestion, enzymes catalyze the chemical reaction and this helps break down the carbohydrates, protein and fats that are present. Enzymes operate better under certain conditions and operate not so well under some conditions. According to the background information read they usually work best with temperatures, substrate and product concentrations, salinity and pH. Different enzymes work different in …show more content…
different parts of the stomach based on the pH level.
Another chemical property that is important is that saliva is an enzyme amylase that helps breakdown starch into sugars. Starch plus water with amylase goes into maltose. During digestion the glands secrete enzymes and hydrochloric acid. This is why hydrochloric acid is used to lower the pH level. Pepsin catalyzed the reduction of proteins into polypeptides and amino acids. A temperature of approx. 37 degrees is required. Hydrochloric acid is what gives a lower pH and this kills any harmful microorganisms that may be present in the food being digested. Pancreation has an amylase just like saliva does. This is why it was used in part five of the lab to break down starch. It is just like saliva and breaks starch down into the component sugar. Our bodies cannot absorb any protein, starch or fats if they are not broken down into their component. Another chemical property is that starch is identified by using iodine-potassium iodide. The iodine changed from yellow to blue or black when starch is present. This is because the iodine binds to the starch molecules. Biuret reagent was used to be able to distinguish between proteins and polypeptides and amino acids. The reagent will turn purple when a protein is
present and pink when an amino acid is present. The results that were gathered for part one of the lab when water plus iodine potassium iodide were mixed was orange with a yellow tint. For water plus potato starch plus iodine potassium iodide, the substance was brown with some type of build up at the bottom. For the test tube containing water plus albumin solution plus iodine potassium iodide, the solution in the tube was light orange at the top and darker orange at the bottom. For part two of the lab, a protein test was done. Test tube one contained water plus biuret reagent and the substance was light blue with a lot of tiny substance particles floating. Test tube two contained water plus albumin solution plus biuret reagent and the substance was dark blue. For test tube three, water plus potato starch solution plus biuret reagent showed a light blue color with big substance particles that were not moving freely. For part three of the lab, fats were tested on a piece of paper to see if the substances were positive or negative for being saturated. The results were water was positive, vegetable oil was positive, vinegar was positive, salad dressing was negative, mustard was positive, bread was negative, crackers were negative, and whip cream was positive. For part four of the lab, gastric digestion of protein was modeled. Starch and proteins were used to observe what happened with enzymes when mixed with certain substances. The effects of pH and temperature were also tested. The results were for test tube 1a containing albumin, pepsin, HCL, and biuret reagent before incubation were purple. Test tube 2a contained albumin, pepsin, water, and biuret reagent before incubation was clear with a blue tint. Test tube 1b contained albumin, pepsin, HCL, and biuret reagent and was dark purple after being incubated. This has to do with temperature being one of the certain conditions enzymes favors. Test tube 2b contained albumin, pepsin, water, and biuret reagent was light purple after incubation. This is due to the temperature being favorited by the enzymes. For activity five intestinal digestion of starch was modeled. The results for test tube one that contained starch, pancreatin powder, iodine potassium iodide at room temperature, wee the substance was dark purple with little white substance particles floating. Test tube two contained starch, pancreatin powder, iodine potassium iodide at 80-90 degree, the result was the substance was brown at the top and clear in the idle and white at the bottom. Test tube three contained starch, pancreatin powder, and iodine potassium iodide at 35-40 degrees had the results of light brown at the top with tiny bubbles and dark brown at the bottom. The results that I obtained in this lab were expected for every part of the lab. The reason I expected the results is because the background pretty much gave straight forward information on what to expect when one thing was mixed with another. There were a few sources of error that happened in this lab. The first error could be that when incubating test tubes in part four and five, I may have let the water temperature drop a little too low before I brought I back up. This can mess with the way enzymes react because enzymes react the best under certain conditions and temperature is one of those conditions. Another source of error could be that when adding the pancreatin powder in part five of the lab, the scoops may not have been completely leveled. This could cause an error with the breakdown of the enzymes. A third source of error could have been that when testing different substances for fat, I did not let the substances completely dry on the bags before observing. This could give the wrong positive or negative result on saturated fats. Overall, this lab showed me how the digestion in our stomach works.
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
The purpose of this experiment was to discover the specificity of the enzyme lactase to a spec...
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
The pancreas can be divided into two sections when studying the histology. The pancreas has exocrine and endocrine functions, each with unique cell types. The exocrine pancreas serves to secrete digestive enzymes into the duodenum. Some of the specific enzymes and secreted substances are Proteases, lipase, amylase, bicarbonate, and water (Bowen, “Exocrine Secretions”). These enzymes are used to break down protein, fat, and carbohydrates respectively. The bicarbonate simply act as an acid buffer to prevent damage of the small intestine as the stomach acid must be neutralized. The enzymes are created in acinar cells and the bicarbonate is synthesized in epithelial cells surrounding pancreatic ducts (Bowen “Exocrine
The sphincter at the conclusion of the stomach recognizes as the pyloric sphincter that controls the food from entering the small intestines. As the food enters the stomach, the chemical digestion continues by other enzymes, acid, and bile that released during this process. Different enzymes work on different food components. The stomach has three primary functions the storage of food, the mixing of food and controlled emptying of food into the small intestines. The chemical digestion occurrence within the stomach is mainly from the enzymes released in the stomach. Pepsin is the enzyme that begins the disintegrate of protein. The stomach also discharges gastric lipids that act on butterfat. Tributyrinase anatomizes the fat within the cheese and the turkey and bread of the sandwich into tributyrin. The tributyrin undergoes more chemical reaction transform it into glycerol and fatty acids. The turkey, cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form two molecules of glucose. The protein in the turkey and cheese is broken down by Trypsin and polypeptides to dipeptides. A chemical reaction in body dilapidated
Enzymes in general are very interesting to learn from and are fundamental in carrying out processes in various organisms. Enzymes are proteins that control the speed of reactions, they help quicken the rate of the reaction and also help cells to communicate with each other. There are 3 main groups of enzymes, first are the metabolic enzymes that control breathing, thinking, talking, moving, and immunity. Next are the digestive enzymes that digest food and normally end with –ase, there are 22 known digestive enzymes and examples of these are Amylase, Protease, and Lipase. The final group are the Food or plant enzymes which is what my enzyme that I’m studying falls under. Papain gets its name because it comes from papaya fruit, its main purpose is to break down proteins and break peptide bonds however it is not only used in the Papaya fruit and has many external uses. It was also very helpful in the 1950s when scientists were trying to understand enzymes. It also helps us to this day understand Protein structural studies and peptide mapping. Without enzymes, reactions in the body would not happen fast enough and would tarnish our way of life which is why it is vital that we study and learn from them.
The first enzyme that was produced industrially is amylase from a fungal source in 1894, it was used to treat digestive disorders. Amylase are groups of enzyme that breaks down starch into sugar and starts the process of chemical digestion. Its primary function is to digest enzymes and its optimum pH is 7. Amylase is measured by mixing a substrate with a buffer and measuring the change of the mixture. The reason why we measure amylase is to assist in diagnosis of different diseases such as abdominal pain (Reynolds, 2009).
== = = Enzymes can have good and bad effects to the body; it depends on the situation that they are being used in. For example some bacteria is a lot more dangerous than others because of certain enzymes that they contain, meaning that they can do things such as (depending on the enzyme) duplicate faster, inhibit other enzymes and break down substrate’s that should not be broken down etc, in general cause more damage to its holder. The unusual presence of an enzyme can give a diagnostic to a disease.
The exocrine function of the pancreas is that it produces enzymes that aids in the digestion of food. There are three important enzymes that are crucial in helping with digestion. The first digestive enzyme is amylase. Amylase function is to break down carbohydrates. The amylase enzyme is made in two places: the cells in the digestive tract that produces saliva and the main one specifically found in the pancreas that are called the pancreatic amylase (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). The amylase in the pancreas passes through the pancreatic duct to the small intestines. This amylase in the pancreas completes the process of digestion of carbohydrates. Consequently, this leads to the production of glucose that gets absorbed into the bloodstream and gets carried throughout the body. The next enzyme that aids in digestion of food is protease. While amylase breaks down carbohydrates, protease breaks down protein. Protease breaks down protein into the building block form of amino acids. The three main proteases that it produces are: pepsin, trypsin and chymotrypsin (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). Pepsin does not occur in the pancreas but it is the catalysis in starting the digestion of proteins. Trypsin and chymotrypsin are the two proteases that occur in
This experiment is focused on the optimal temperature at which these enzymes operate and how various temperatures affect enzyme activity. An enzyme is a complex protein that is produced by all living organisms with the primary function of enhancing chemical reactions through a process called catalysis. These enzymes are part of our everyday life processes that keep us alive. The enzymes are used commercially, for example to bake bread, biscuits and crackers (Alberte et al., 2012). Knowing the optimal operating temperatures helps companies be efficient in creating and providing their products that use enzymes. Not providing the optimal temperatures and other conditions can result in an unwanted product and can even lead to conflict between the producers and consumers (Montes et al., 2008). Amylase converts starch polymers into monomers such as maltose. If amylase is doing the process correctly there should be no starch left in the solution. To check if any starch in left in the solution you can add a few drops iodine. After adding the drops the solution may turn yellow meaning there is no starch left in the solution. If the solution turns brown or a dark black it would show the presence of starch. This occurs because of the structure of iodine interacting with the shape of the starch molecule (Goldina and Simms, 2010). If the enzymes temperatures are not at optimal temperatures for catalyzation of the
The digestion lab experiment was conducted for the purpose of understanding digestive enzymes and how they work, and under which conditions they function best. Digestive enzymes are present in the body’s gastrointestinal system and mainly function to break down food into nutrients to be absorbed by the body (Oxford Journal, “The Effect of Enzymes on Digestion). The organs that secrete and/or make use of these digestive enzymes are the mouth, esophagus, stomach, small intestine, large intestine, liver, pancreas, and gallbladder. These organs collectively make up the gastrointestinal system, along with the rectum and anus. The functions of these organs will be introduced as the digestive process is explained ahead. The digestive process begins
Without enzymes, reactions wouldn’t occur and living organisms would die. For instance, the enzyme in the stomach breaks down large molecules to smaller molecules to absorb nutrition faster. Researchers experimented with enzyme activity with a potato extract. Researchers will test enzyme activity by increasing and decreasing pH levels, lowering and increasing temperature, and substrate concentration effects. In the first experiment, researchers hypothesized whether different pH levels would change how much Benzoquinone are created and how will the enzymes function in neutral pH levels than higher and lower levels. Researchers used potato extract and different levels of pH to test their hypothesis. In addition, researchers questioned at what temperature does the greatest amount of potato extract enzyme activity take place in. Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place in room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity. In this experiment researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase o substrate would level out the enzyme activity
Enzymes are long chains of amino acids held together by peptide bonds. They exist in all living cells, usually controlling the metabolic process whereby nutrients are converted into energy. Enzymes are also catalyst, this mean that enzymes can speed up chemical processes that would normally move very slowly. Enzymes unfortunately don’t last forever they have limited stability or lifespan when they have completed their function in the chemical reaction.