Digestion Experiments! Group members: - PowerPoint Presentation

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Digestion Experiments!

Group members: Ovriona

, Taylor, Nydra

Problem: To determine

h

ow long it takes to digest the suggested serving size of butter as compared to an excess unhealthy amount (double serving size).Results:

Weight

Before

Weight After

Percent

Dissolved

1

6.8g

17g

-250%

(weight increased)

2

16.7g

34g

-204% (weight increased)

Group Members:

Enny

, Kendall, Anna,

Jaci

, Vinny

Problem: To determine the acidity level required for pepsin to be activated in order to break down meat proteins.

Results

: The vinegar pepperoni broke apart when removed from the solution showing the acid causing the pepsin to break down meat proteins

Starting Weight (g)

Ending Weight (g) after 24

hrs

Ammonia

3g

5.6g

Water

2g

2.6g

Vinegar

3g

2.9 g

Group members:

Gabrielle, Micaela, Tabitha

Problem: To determine the effects of amylase on the rate of digestion of carbohydrates (goldfish).

Results:

It is difficult to replicate the digestion process outside of the body. We did not see a weight change on the second day like we thought we would.

Goldfish (saliva)

Goldfish (water)

Day

1:

Weight

before crushing goldfish

5 grams

5 grams

Day 1: Weight after

5 grams

7 grams

Day

2

5 grams

7 grams

Group Members: Faith, Mary Kate, Sydney

Problem: To determine the effects of an acidic environment on the rate of protein

digestion

Results: Our results are not clear because of the difficulty of modeling digestion

outside of the body. However our lab did prove that pepsin does in fact break down proteins more effectively when in an acidic environment.

Pepsin

dissolved in…

Starting egg white weightEnding egg white weight

Water

2 grams

2 grams

B. Vinegar

2 grams

1.5 grams

C. Ammonia

2 grams

1.9 grams

Group members: Steven, Jayla, Gabby

Problem: To determine the effects of both vinegar and baking soda on the digestion of pepperoni (both mixed with pepsin)

Results:

The pH of all mixtures did not change, yet the pepperonis all showed change. The vinegar solution dissolved and broke apart the pepperoni so that it was barely tangible, the baking soda did the same as well as dissolve the color, while pepsin alone barely dissolved it yet made it so that it lost about half of it’s weight (.7 to .4 grams)

Group Members: Kenny &

Shamiya

Problem: to determine the effects of proteins on the

Rate of digestion of egg whites.

Results: Test tube C produced the greatest “digestion” rate of the eggs. The pepsin and baking soda together broke down the egg the most once the water was added (the water helped the two mix together)

Test

Tube A

Test Tube BTest

Tube C

Egg

Egg

Egg & water

Water

Vinegar

Pepsin

Pepsin

Baking soda

Group Members:

Njava S., Amari W., Renee M.

Problem: To determine the effects of temperature on the rate of digestion of carbohydrates/bread

Results:

After testing the temperature of carbohydrates through digestion, it was apparent that the carb samples adapted with the temperature of its surroundings. The carb sample started off at room temperature, then when placed in warmer environments it got hard and toasty, then when placed in cold temperature it turned cold and soggy, then

when placed in its control group the carbohydrate sample remained in its same form. The key to this experiment was the saliva samples placed on each sample in order to simulate the digestion process, all carb samples used the saliva to break down according to the environment in which it

was placed.

Group Members: Fi and Gracie

Problem: To what extent does lipase (enzyme) influence the chemical digestion of fats?

Solution 1: Distilled Water

Solution 2: Hydrochloric Acid (

HCl)

Solution 3: Lipase and Distilled Water

Results: The lipase solution was the most “digested” out of the three solutions.

Size (NOTE: Original size was .5 x .5 cm)

Texture

Other Notes

Distilled Water (H20)

~1 cm x 1 cm

~Grew,

the largest of the three

~Dense, squishy, similar to when started

~In general, no change

~CONTROL

Hydrochloric Acid (

HCl

)

~.5 cm x .5 cm

~No change

~Became more dense

/hardened

~Shrunk

a little

~Few bubbles produced

~Smell produced

Lipase Solution (H2O+Lipase)

~.25

cm x .25 cm

~Smaller, the smallest of the three

~Fragile, more squishy

~Water had

a yellow tint

~Bubbles produced

~Tons of residue in beaker

~Strong smell of rotten cheese

Group Members: Amber, Maggie, and Carly

Problem: To determine the effects of pH/neutralization medications on acid reflux during digestion.

Results:

The pH remained the same in the samples that lemon juice and tum tablet were added, while the pH increased and neutralized in the sample that the alka seltzer was added to. Based upon the results, it can be concluded that the alka seltzer tablets are the most effective to neutralize acid reflux.

Group Members: COOPER’s Group?????

Problem:

To determine the effects of saliva on the rate of digestion of complex carbohydrates.

Results: Saliva helps to moisten food and allows for the movement of food through the esophagus.

Group Members: Hannah, Jordyn, Samantha, Tyler

Problem: How can you model the digestive process in a bag with everyday materials?

Results: Our experiment accurately represented the process of mechanical and chemical digestion, with the help of acids in the stomach, to break down the piece of bread.

Andrew.K Gabby.B Emma.W Diamon.A

Problem: How does the body dissolve proteins using acids in the stomach region?

Results: In the end our experiment did not go as planned and seemed to make our solid bigger. Our experiment did not accurately represent digestion as the nuts we used should have dissolved in the acidic environment we had created.

Group Members: Andrew, Camille, Josh, and Rachel

Problem: To determine the effects of cofactors on enzymatic reactions in the liver.

Results:

Alexa, Tina, Chad, Durham

Problem: To determine the pH in which pepsin has to be activated in to break down a protein.

Results: After 24 hours, the protein sticks actual gained weight in the 3 types of solutions, instead of losing weight. From these results, we concluded that the model for digestion was not a good model to use.

Group Members: Sarah, Devyn, Caroline, Janae

Problem: To determine the effects of lipase quantity on the rate of digestion of lipids.

Results: Our quantitative data are slightly invalid due to the inability to accurately measure digested lipids in weight. Our qualitative data is supportive of our hypothesis. Our experiment was inconclusive because it is very impossible to replicate the process of

digestion outside of the body.

Group Members: Christian, Will, Haley, Jack

Problem: To determine the effect of amylase found in saliva on the carbohydrates found in Cinnamon Swirl Bread

Results: The saliva saturated the bread, causing it to weigh a lot more than it originally did. The results might have been different had we simulated chewing.