Question

1. which experiment do you perform to show the role of water in digestive system?

please answer quickly ​

Answer 1

Answer:

Enzymes are specialized biological catalysts that complete biological work within cells. In this activity, students investigate the effect of pepsin, a protease, on albumin, an abundance protein in animal cells. Pepsin, an enzyme found in the digestive tracts of animals, catalyzes the digestion of food proteins into peptides containing essential amino acids. The rate at which enzymes function is influenced by several factors, including environmental temperature, environmental pH, ion concentration, presence of inhibitory chemicals, and concentrations of the enzyme or its substrate.

Materials

6 Test Tubes (item #731054)

Test Tube Rack (item #731984)

Lab Burner (item #706714)

.1 M Hydrochloric Acid Solution (item #867821)

Albumin Suspension (see “Teacher preparation” section below)

Pepsin Solution, 1% (item #879377)

Syringe (item #697771)

Beaker, 250 mL (item #731009 for water bath)

Hot Plate (item #701013 for water bath)

Thermometer (item #745413)

Distilled Water

Teacher preparation

Prepare an albumin suspension by separating egg whites (albumin) from yolks and adding 20 mL of distilled water to the albumin. You can use 1 egg for every 4 lab groups.

Prepare 0.1 M hydrochloric acid solution and 1% pepsin solution. To prepare your 1% pepsin solution, dissolve 0.1 g of powdered pepsin in 9.9 mL of distilled water.

Safety

This activity requires the use of hazardous components. Be sure to review all district and department guidelines involving the use of the materials listed above.

Procedure

Label 5 test tubes “1,” “2,” “3,” “4,” and “5.”

Place about 5 mL of egg white (albumin) suspension into each test tube.

Add 3 drops of dilute hydrochloric acid to tubes 3 and 4.

Using a syringe, place 1 mL of 1% pepsin solution in a clean test tube and heat it over a small Bunsen flame until the liquid boils. Add the boiled pepsin to the egg white suspension in tube 5.

Fill the 250-mL beaker halfway with water. Place the beaker on a hot plate to prepare a water bath that will sustain a temperature of about 40° C.

Add 1 mL of 1% pepsin solution to tubes 2 and 4 only.

Place all 5 tubes in the water bath for 5 minutes.

After 5 minutes, remove the tubes from the water bath and replace them in the test tube rack. Compare the appearance of the contents and fill in your table of results.

Conclusion

The suspension turns from a cloudy, milky appearance to clear as pepsin, a protease, breaks down the albumin. Students should observe that pepsin appears to function more effectively at an acidic pH when compared with the other groups. Tube 4 models conditions present in the stomachs of animals during digestion. The results of this investigation should lead students to additional questions regarding the conditions under which enzymes are able to function.

Extensions

Students can design an experiment to show how enzyme activity is influenced by other factors (such as temperature, light, or competing chemicals).

Students can design an experiment to test the effect of antacid products on the digestion of proteins in the stomach.

Answer 2

Specialized biological catalysts called enzymes finish biological processes in cells. Students examine the impact of the protease pepsin on albumin, a protein that is abundant in animal cells, in this exercise. The digestion of dietary proteins into peptides containing important amino acids is catalyzed by the enzyme pepsin, which is found in the digestive tracts of mammals.

Materials

• Six test tubes in a rack with a lab burner
• Solution of.1 M Hydrochloric Acid
• Suspension of albumin
• A 1% solution of pepsin
• Syringe
• 250 mL Beaker
• Warm Plate
• Thermometer
• Purified Water

Teacher preparation

By separating egg whites (albumin) from yolks, create an albumin solution by mixing the albumin with 20 mL of distilled water. For every four lab groups, one egg may be used.

Prepare a solution of 1 percent pepsin and 0.1 M hydrochloric acid. To make your pepsin solution at 1 percent, mix 9.9 mL of distilled water with 0.1 g of powdered pepsin.

Safety

Risky materials must be used for this activity. Review all district and departmental policies pertaining to the usage of the aforementioned resources.

Procedure

• Five test tubes should be labelled "1, 2, 3, 4, and 5."
• Each test tube should contain 5 mL of egg white (albumin) suspension.
• To tubes 3 and 4, add 3 drops of weak hydrochloric acid.
• 1 mL of a 1 percent pepsin solution should be injected into a clean test tube, and the test tube should then be heated over a small Bunsen flame until the liquid boils. The egg white suspension in tube 5 should now contain the boiling pepsin.
• Water should be added to the 250-mL beaker halfway. To create a water bath that will maintain a temperature of roughly 40° C, set the beaker on a hot plate.
• Just add tubes 2 and 4 1 mL of a 1 percent pepsin solution.

• For 5 minutes, submerge all 5 tubes in the water bath.
• The tubes should be taken out of the water bath and placed back in the test tube rack after five minutes. Compare how the contents display, then complete your table of results.

Conclusion

As the protease pepsin breaks down the albumin, the suspension changes from having a murky, milky look to being clear. Students should note that, in contrast to the other groups, pepsin appears to act more efficiently at an acidic pH. In Tube 4, digestion-related conditions in an animal's stomach are modelled. The findings of this inquiry should prompt students to ask more queries about the circumstances under which enzymes can work.

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