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Modified from:
McGraw Hill Chemical Aspects of Digestion
Penguin Professor Digestive Enzyme Lab
Indiana State University Digestive Physiology Lab
Names of Group Members:
Safety:
DO NOT ingest any of the components.
Safety glasses should be worn at all times.
Hydrochloric acid is highly corrosive. Use extreme caution.
Materials:
16 test tubes
Plastic Cup
Transfer pipette
Hot Plate
Beaker for water bath
Water
Amylase Solution
Pepsin Solution
HCl Solution
Heavy Cream
Egg White
Starch Suspension
Lugols Reagent
pH test strips
Thermometer
Graduated cylinders
4.
Add the following solutions to the four tubes (see Fig 11.7):
TUBE 4: 3.0 ml amylase solution, then place tube in boiling water for 5 min
5.
6.
7.
After incubation, obtain another set of four test tubes labeled 1-4. Split the four
incubated solutions evenly among the two sets of tubes. One set of solutions will
be tested for the presence of undigested starch (Lugols test), whereas the other
will be tested for the presence of maltose (Benedicts test)
8.
Lugols Test (Fig 11.8) add a few drops of Lugols iodine solution to each of the
four tubes in one set of solutions.
If the solution has an amber coloration(like the Lugols reagent) then there is
no starch present (-)
9.
If the solution turns blue or black, starch is present in the solution (+)
Benedicts Test (Fig 11.9) add 5 ml of Benedicts reagent to each of the four
solutions, and place the four tubes in boiling water for 10 min.
Prediction:
Make a prediction as to which test tube will have the best starch digestion. Why do you
think this?
Data/Observations:
Test Tube
number
Contents
Lugols Test
Results
Benedicts Test
Results
Conclusion:
Which test tube had the best starch digestion? How do you know? Why do you think
this occurred?
Prediction:
Which test tube do you think will have the best protein digestion? Why?
Observations
Prediction:
Which tube will be the best to digest lipids? Why?
Time
Tube 1
Tube 2
Tube 3
Conclusion:
What is necessary for lipid digestion?
5. Why would you predict that pepsin would not digest starch?
8. What pH change did you observe when fat was digested? Why was this change
observed?
10.
List and explain AT LEAST two (2) sources of error in your experimental
procedure.