Ensanyo Por A&P 2

physioex 9.0
Review Sheet
Exercise 8
Chemical and Physical Processes of Digestion
Name ___
Lab Time/Date ___
Activity 1 Assessing Starch Digestion by Salivary Amylase
1. List thesubstrate and the subunit product of amylase. ___
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2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction? ___
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3. At whatpH was the amylase most active? Describe the significance of this result. ___
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4. Briefly describe the need for controls and give an example used in this activity. ___
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5. Describethe significance of using a 37°C incubation temperature to test salivary amylase activity. ___
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Activity 2 Exploring Amylase Substrate Specificity
1. Describe why the results in tube 1 andtube 2 are the same. ___
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2. Describe the result in tube 3. How well did the results compare with your prediction? ___
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3. Describe the usual substrate for peptidase. ___
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4.Explain how bacteria can aid in digestion. ___
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Activity 3 Assessing Pepsin Digestion of Protein
1. Describe the effect that boiling had on pepsin and how you could tell that it had thateffect. ___
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2. Was your prediction correct about the optimal pH for pepsin activity? Discuss the physiological correlation behind your results. ___
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3. What do you think would happenif you reduced the incubation time to 30 minutes for tube 5? ___
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Activity 4 Assessing Lipase Digestion of Fat
1. Explain why you can’t fully test the lipase activity in tube 5. ___
___2. 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. ___
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3. Explain whypancreatic lipase would be active in both the mouth and the intestine. ___
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4. Describe the process of bile emulsification of lipids and how it improves lipase activity. ___
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