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Experiment 8
DIGESTION OF FOODS

OBSERVATIONS

I. Digestion of Fats
A. Action of bile salts (1 pt each)
separation of layers or emulsification
(Emulsifier used: _____________)
oil only oil + bile salts
Before addition of
emulsifier
15 minutes after
the addition of
emulsifier

B. Hydrolysis by Lipase (2 pts each)

time (minutes) pH
0
60

II. Digestion of Protein (1 pt each)

appearance of eggwhite (Encircle the appropriate descriptions)
Water + acid Pepsin + acid Pepsin + water
initial hard, soft, softer, softest hard, soft, softer, softest hard, soft, softer, softest
expand, shrink expand, shrink expand, shrink
after 30 hard, soft, softer, softest hard, soft, softer, softest hard, soft, softer, softest
minutes
expand, shrink expand, shrink expand, shrink
after 60 hard, soft, softer, softest hard, soft, softer, softest hard, soft, softer, softest
minutes
expand, shrink expand, shrink expand, shrink

III. Digestion of Carbohydrates

A. Hydrolysis of starch (1 pt each)
color of the Iodo-Starch complex
 time (min) Starch with water Starch + Amylase
5
10

QUESTIONS

1.Why are the reactions of digestion and hydrolysis reactions related? (2 pts)

_____________________________________________________________________
_____________________________________________________________________

2.Complete the following table. (1 pt each)

Enzyme compounds/bonds site of product of digestion
hydrolyzed digestion
Ptyalin
Pancreatic amylase
Pancreatic maltase
Sucrase
Lactase
Pancreatin
Pepsin
Chymotrypsin
Dipeptidases

3. Final product of digestion of all carbohydrates? (2 pts ) ______________________

4. What is lactase? Describe the importance of this enzyme to some people. (2 pts)
_____________________________________________________________________
_____________________________________________________________________

5. What are bile salts? Describe their function in digestion? (2 pts)

________________________________________________________________________
________________________________________________________________________
What organ produces bile salts? (2 pts) ____________________________________

6. Which products of fat hydrolysis would cause a change in pH of the whole milk
sample? (2 pts) _______________________

7. Why does a person with a low production of stomach HCl have difficulty with protein
digestion?(2 pts) ______________________________________________________
_____________________________________________________________________
8. Write the chemical equation for the action of Pancreatin (lipase) on a molecule of
Tristearin. (4 pts)