When we eat our food it is broken down into nutrients then absorbed into the bloodstream, our body then discards the indigestible parts of the food, this process is called digestion. The oesophagus is a tube that passes through the chest and connects the mouth to the stomach. The stomach leads to the small intestine, which is a narrow long tube from which most of the food absorption into the bloodstream takes place. The reason why we need to digest our food is because we need various molecules from the food we eat. We need carbohydrates for energy; we need amino acids to build protein.
The first function of the digestive system is the intake of food; the mouth is responsible for this as this is where food enters the body. Enzymes inside the mouth serve two purposes, one is to kill bacteria and two, begin digestion. Salivary Amylase begins to breakdown starch, carbohydrate in our food. Lingual lipase is an enzyme that stays neutral in the mouth but is active when it reaches the stomach. You should note that enzymes are like tiny biochemical machines that disassemble large macromolecules like proteins, lipids carbohydrates into smaller molecules, the breakdown of these foods continue throughout the digestive system until they are ready to enter the blood stream by absorption.
OBJECTIVES In this experiment, you will a. Measure and analyze the visible light absorbance spectrum of a food coloring solution to determine the maximum wavelength(s) of absorbance b. Measure the absorbance of the reaction between a food coloring solution and bleach c. Analyze the absorbance vs. time graphs to determine the order of the reaction d. Write the rate law for the reaction MATERIALS Computer Colorimeter (wavelength = 635 nm) Food coloring (blue) Commercial bleach (5.25% NaOCl) three cuvettes Plastic pipet Kimwipes Procedure 1. Obtain and wear goggles. 2.
The mouth and the salivary glands are the beginning of the digestive tract and digestion begins before the first bite of food is taken. The salivary glands can be triggered by the smell of food, which then secrete saliva, causing the mouth to water. The saliva increases once food has actually been tasted and the structure of the salivary glands begins to relate to its function. The mouth begins to chew and break down food into small pieces that can eventually be digested. More saliva is produced in order to begin the procedure of breaking down food so that the body can absorb it.
Starch/Amylase Experiment During the starch/amylase experiment the effects of enzyme digestion were simulated. The main components of the experiment were cooked starch and amylase. In biology, starch is a polysaccharide carbohydrate that is made up of a multitude of glucose monosaccharide units bonded together. Starch is found in many seeds and plants, and is a crucial component in an animal’s diet because starch allows the animal to store excess glucose and also to use it as food. The enzyme Amylase is very important to this process because it assists in breaking down starch molecules into glucose which is needed as an energy source in the mitochondria of an organism.
Composition of Agar jelly. Temperature of the room. Apparatus: 1) Agar jelly 2) HCl – 1 molar 3) Petri dish 4) Cutting board 5) Scalpel 6) Stop watch 7) Pipette Procedure: Cut the agar into different sizes of blocks with a knife and measure the size with the help of a ruler to make an accurate experiment. Put some hydrochloric acid into a petri dish and make sure that it will completely cover an agar block. Then place the agar into the test tube including hydrochloric acid, start timing immediately by the help of a stopwatch.
The specific purpose of this experiment, is to examine the electrical activity generated by chewing and see how food texture influences the strength of contraction in the masseter muscle of the jaw. We will be using the masseter muscle function while performing different types of chewing activities, such as, chewing gum, eating a carrot, and eating a hard-boiled egg. The materials used in this lab was a LabQuest and a LabQuest App, to be able to record all the data. A Vernier EKG Sensor and electrode tabs to be able to view a graphical representation of the information. Chewing gum, raw carrot, and a hard-boiled egg to view the experiment in different forms or trials.
As we know the equation C1V1=C2V2, we can get a set of concentration (g/L) of different ratio of Red #40. Introduction The goal which the experiment designed to achieve is perform a Beer’s law analysis to determine a solution’s concentration, and determine a percent composition. To build the calibration curves for each food dye, we need to measure the absorption of different solutions of known concentration. One rather quick way to make a solution of known concentration is by exact dilution from a more concentrated solution of known concentration. We rinsed a pipette with some of the sample, filled curettes between 2/3 and 3/4 full with the samples, put a curette in the cell holder and make absorbance measurements.
Karen Ansel states that Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands, and as the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. When the bread is put in the oven, the
After measuring out the Diluted hydrochloric acid in the cylinder, pour it out into the flask and add 3-5 drops of methyl orange. Also add a piece of paper under the flask to prevent Diluted Hydrochloric acid to go on the table. Use the Spatula/Spoon and put a tiny amount of antacid to the acid and give the flask a gentle stir. Keep doing this process until the liquid colour red changes to orange. Re weigh petri dish and record your results Results (M1) Mass of petri dish + Antacid 13.3g (M2) Mass of dish+ Unused antacid 11.5g (M1-M2) Mass of antacid used 1.8g Discussion 1.8 grams of antacid was required to neutralise 50mL of diluted hydrochloric acid.