I mainly just need help answering the questions the book is physioEx 9.0
Activity 3: Assessing Pepsin Digestion of Protein
Data: Please complete the following table.
Chart 3 - Pepsin Digestion of Protein
Tube # 1 2 3 4
Additives Pepsin, BAPNA Pepsin, BAPNA Pepsin, DI Water DI Water, BAPNA
pH 2.0 buffer pH 2.0 buffer pH 2.0 buffer pH 2.0 buffer
Incubation Cond. Boil, Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C
for 60 minutes 60 min. 60 min. 60 min.
0.0 0.40 0.0 0.0
Optical Density
Chart 3 - Pepsin Digestion of Protein (continued)
Tube # 5 6
Additives Pepsin, BAPNA Pepsin, BAPNA
pH 7.0 buffer pH 9.0 buffer
Incubation Cond. 37 degrees C 37 degrees C
60 min. 60 min.
Optical Density 0.03 0.0
Questions:
3-1: What is the optimum pH for pepsin? Was your prediction correct about the optimal pH for pepsin activity?
3-2: Would Pepsin be active in the mouth? Explain your answer.
3-3: What are the subunit products of peptide digestion?
3-4: Describe the effect that boiling had on pepsin and how could you tell it had that effect?
3-5: What do you think would happen if you reduced the incubation time to 30 minutes for tube 5?
Summarize: ? write at least two complete sentences on what you observed by doing this experiment – think “big picture”
Activity 4: Assessing Lipase Digestion of Fat
Data: Complete the chart below.
Chart 4 - Pancreatic Lipase Digestion of Triglycerides and the Action of Bile
Tube # 1 2 3 4
Additives Lipase, Veg. Oil, Lipase, Veg. Oil, Lipase, DI Water, DI Water, Veg. Oil,
Bile salts DI Water Bile salts Bile salts
pH 7.0 buffer pH 7.0 buffer pH 9.0 buffer pH 7.0 buffer
Incubation Cond. 37 degrees C 37 degrees C 37 degrees C 37 degrees C
60 min. 60 min. 60 min. 60 min.
pH
Chart 4 - Pancreatic Lipase Digestion of Fats and the Action of Bile
Tube # 5 6
Additives Lipase, Veg. Oil, Lipase, Veg. Oil,
Bile salts Bile salts
pH 2.0 buffer pH 9.0 buffer
Incubation Cond. 37 degrees C 37 degrees C
60 min. 60 min.
pH
Questions: ?answer each question; use full sentences; ask instructor if you need help
4-1: How is lipase activity measured in the simulation?
4-2: Can you determine if hydrolysis occurred in tube 5? Why or why not?
4-3: Would pancreatic lipase be active in the mouth? Why or why not?
4-4: Describe the physical separation of fats by bile salts?
4-5: Which tube had the highest lipase activity? How well did the results compare with your prediction? Discuss possible reasons why it may or may not have matched.
4-6: Explain why pancreatic lipase would be active in the mouth and the intestine.
4-7: Describe the process of bile emulsification of lipids and how it improves lipase activity.
Summarize: ? write at least two complete sentences on what you observed by doing this experiment – think “big picture”