Barecuatro, Angelica Claire B.

BSN1-11L

Learning Activity No. 11

THE CHEMISTRY OF MILK

Specific Learning Objectives: At the end of the experiment, the students can

1 To identify the component of milk

2. To discuss the major compounds that can be found in milk products
3. To state the importance of milk in the human body

Learning Strategies

Milk is the secretion of the mammary glands for mammals for the nourishment of their young.
During pregnancy increased amount of hormones, estrogens, cause the development of the
mammary glands, so that they are ready for milk production at the end of pregnancy. Milk
production is then initiated by the hormone prolactin, and sucking stimulates release of milk from
the breast by the hormone oxytocin.

Since milk has been designed by nature for feeding newborns, it is an excellent source of the
needed nutrients.

Procedures

1. Search for the most common compounds found in milk and milk products.

Data and Results

Test RESULTS
pH Acidic (6.7-6.9)

Density Milk is heavier than water

Biuret test for Casein Casein is Present

Acrolein Test for Butterfat Butter is present

Biuret test for Lactalbumin and Lactoglobulin Lactalbumin and lactoglobulin is present in
milk products
Test for lactose Lactose is present in milk and milk products

Test for Calcium Ion Calcium is present in milk and milk products

Test for Phosphate Ion Phosphate is present in milk and milk products
 Barecuatro, Angelica Claire B.
BSN1-11L

Conclusion (Give explanations for all your observations)

Overall, the learner was able to identify the components of the milk. This includes the pH level,
the density, Casein, butterfat, proteins such as Lactalbumin and Lactoglobulin, Carbohydrate such
as Lactose, and minerals such as Calcium and Phosphate Ion. The pH of fresh milk is 6.7. When
the pH of milk goes below 6.7, it usually indicates spoiling due to bacterial decomposition.
Lactobacillaceae bacteria are lactic acid bacteria (LAB) that are responsible for the breakdown of
lactose in milk to create lactic acid. When the milk reaches an acidic pH, coagulation or curdling
occurs, along with the characteristic odor and taste of "sour" milk. Next, milk is basically denser
(heavier) than water since the gross composition of a cow’s milk 87.7% water, 4.9% lactose
(carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals. Hence, milk has more components
than water and becomes heavier. Next, Biuret test for proteins resulted in purple or positive results
since Milk contains the proteins Casein, Lactalbumin, and Lactoglobulin. Casein protein gives the
body all of the amino acids it needs to create muscle. Because casein protein digests more slowly
than other proteins, it may be more effective at suppressing appetite and enhancing feelings of
fullness. Meanwhile, Lactalbumin contributes in lactose synthesis in the mammary gland,
providing an osmotic "drag" to aid in milk production and secretion. And third, Lactoglobulin is
thought to boost or modify human immunological responses. Next, milk includes around 3.4%
total fat. The fatty acid content of milk fat is the most complicated of any consumable fat. In milk
fat, about 400 different fatty acids have been found. Milk fat includes around 65% saturated fat,
30% monounsaturated fat, and 5% polyunsaturated fat. Not all fatty acids are created equal in
terms of nutrition. Lastly, Calcium ions are required for muscle contraction, oocyte activation,
bone and tooth formation, blood coagulation, nerve impulse transmission, heartbeat regulation,
and fluid balance inside cells. The needs are greater during growth periods like as childhood,
pregnancy, and breast feeding. Meanwhile, Phosphorus is an essential element in the human body.
Almost all phosphorus in the body is coupled with oxygen to produce phosphate. Phosphate is an
electrolyte, which are minerals that carry an electric charge when dissolved in biological fluids
like blood, however the vast majority of phosphate in the body is uncharged. Bone contains around
85% of the phosphate in the body. The remainder is mostly found inside cells, where it is involved
in energy generation. Phosphate is required for bone and tooth production. Phosphate is also
employed as a building component for a variety of critical compounds, such as those needed by
the organism for energy, cell membranes, and DNA (deoxyribonucleic acid).

Learning Evaluation

I. Pre-lab Questions

1. Put a check (  ) if its a component of milk or (x) if milk is deficient in it.


_____ 1. Fats 
_____ 4. Sugars 
_____ 7. Proteins 
_____ 10. Vitamin A

_____ 2. Calcium 
_____ 5. Phosphorus 
_____ 8. B Vitamins _____
x 11. Vitamin C

_____ 3. Vitamin D x
_____ 6. Copper 
_____ 9. Iron 
_____ 12. Water
 Barecuatro, Angelica Claire B.
BSN1-11L

2. Fill in the blank to complete the statement. Choose from the given options below. Write the
letter of your answer on the blank. Alphabetize the letter if there are more than two answers in a
blank.

A. - Casein D – Glucose G - lactose

B – Calcium caseinate E – Lactalbumin H - Lactoglobulin
C- Galactose F – Lactic Acid I – Sucrose

1. The proteins in milk are A, E and H. They are sufficient to meet all the protein
requirements of animals.
2. The salt, B , is partially responsible for milk's white color.
3. The carbohydrate in milk is G , it is found exclusively in milk.
4. Lactose is made up of C and D.
5. Upon standing, certain bacteria convert lactose to F . The milk is said to become sour.
The formation of this causes the casein to precipitate from milk in the form of curds.

Post Laboratory Questions:

1. Define and state the function of the following:

a. Estrogen : Estrogen is the female sex hormone. It is in charge of the female

reproductive system's development and control, as well as secondary sex characteristics.

b. Progesterone : In females, progesterone is largely recognized as the pregnancy hormone,

and the majority of its role is to maintain pregnancy, especially by preparing the endometrium,
lowering myometrial contractions for implantation, boosting gestation, and inhibiting lactation
throughout pregnancy. It also affects the menstrual cycle by increasing capillary growth and
development, resulting in enhanced vascularization and blood flow. Progesterone also
promotes an increase in the mucous lining of the cervix, resulting in an inhibitory barrier for
sperm penetration. Progesterone's qualities of increased mucus production give a
therapeutically meaningful use for progestin-dependent contraception. Progesterone-induced
mucosal thickening in the cervix also contributes to innate immunity by building a barrier to
dangerous pathogens and secreting immune cells such as leukocytes. Progesterone promotes
spermiogenesis and androgen production in males.

c. Alveoli : Alveoli are the tiny are sacs at the end of the bronchioles. It is the spaces
between the lungs and the blood where oxygen and carbon dioxide are exchanged throughout
the breathing in and out process. Breathing in oxygen from the air causes it to move via the
alveoli, into the blood, and then to the tissues throughout the body.

d. Oxytocin : Oxytocin is a neuropeptide and peptide hormone that is normally produced

in the hypothalamus and released by the posterior pituitary gland. Oxytocin functions as a
chemical messenger in the brain and is involved in many human activities such as sexual
arousal, recognition, trust, romantic attachment, and mother-infant bonding. As a result,
oxytocin has earned the moniker "love hormone" or "cuddle chemical."
 Barecuatro, Angelica Claire B.
BSN1-11L

e. Prolactin : Prolactin is a peptide gonadotrophic hormone secreted by the pituitary

gland. Prolactin promotes the growth of a certain type of breast tissue called mammary alveoli,
which are the components of the mammary gland where the production of milk occurs. It also
stimulates the breast alveolar cells to create milk components, including Lactose (the
carbohydrate component of milk), Casein (the protein component of milk), and Lipids
(components that provide energy, essential fatty acids and cholesterol).

2. What is lactose intolerance? What causes lactose intolerance?

Lactose intolerance is a disorder in which patients have digestive symptoms such bloating,
diarrhea, and gas after consuming milk or milk products. Lactase deficiency and malabsorption of
lactose can result in lactose intolerance. Lactase deficiency causes the small intestine to generate
low amounts of lactase and so cannot digest much lactose. Lactase deficiency may then result in
lactose malabsorption. Lactose malabsorption occurs when undigested lactose enters the colon.
The colon, which is a component of the large intestine, absorbs water from feces and converts it
from a liquid to a solid state. Bacteria in the colon degrade undigested lactose, producing fluid and
gas. Not everyone who has lactase deficiency or lactose malabsorption has digestive problems
(National Institute of Health, n.d.).

3. What importance do breastfeeding give to the infants compared with that of infant formula
milk?

Mother's milk is thought to be the finest source of baby nourishment. Breast milk includes a
range of bioactive compounds that alter the function of the gastrointestinal tract, the immune
system, and brain development, according to extensive research. As a result, breast milk is
universally acknowledged as a biological fluid essential for proper newborn growth and
development. Recent research has also revealed that breast milk reduces baby programming of
late metabolic disorders, including obesity and type 2 diabetes. The World Health Organization
advises that newborns be nursed exclusively for the first six months of their lives.
Breastfeeding for at least 12 months is also recommended by the American Academy of
Pediatrics. The Academy of Nutrition and Dietetics recently reaffirmed and updated their
mission, stating that exclusive breastfeeding provides optimal nutrition and health protection
for the first six months of life and that breastfeeding with complementary foods from six
months to at least 12 months of age is the ideal feeding pattern for infants. Breastfeeding is not
only beneficial nutritionally, but it is also a bonding experience for both the mother and the
newborn. Meanwhile, infant formula is equally nutritional as the breastfeed milk. Water,
carbohydrate, protein, fat, vitamins, and minerals must all be present in adequate levels in
infant formulae. The content of baby formula is carefully controlled, and each producer must
adhere to government-mandated norms. For example, all of the key components added to
formula (protein, fats, carbs) have a range of minimum and maximum efficacy values. These
components must have a track record of safety. However, there are antibodies that are
exclusively found in the breastfeed milk. Further, it also does not cost a cent compared to the
formula one.
 Barecuatro, Angelica Claire B.
BSN1-11L

Learning Activity No. 12

CHARACTERIZATION OF SALIVARY AMYLASE

Specific Learning Objectives: At the end of the experiment, the students can

1. To identify the functions of Salivary Amylase

2. To identify the process of digesting starch using enzyme salivary amylase
3. To identify the benefits of Salivary Amylase in the human body

Learning Strategies

The process of digestion is an essential process for the absorption and utilization of food in the
body. Digestion involves the hydrolysis of large molecules – carbohydrates, fats, and proteins –
into small molecules – monosaccharides, fatty acids and glycerol, and amino acids. Some foods,
such as inorganic salts, vitamins, monosaccharides, and water do not require digestion.

Digestion takes place in the mouth, the stomach, and the small intestine, with different enzymes
functioning in each region to bring about the required hydrolytic reactions.

Salivary amylase is an enzyme, which breaks down the starches found in bread to sugar. This
happens very rapidly, so some sugars are in your mouth before being swallowed, making the bread
taste sweet. Sugars dissolves in your saliva and get swallowed over the course of a few minutes –
eventually all the carbohydrates are converted or swallowed.

Ptyalin is the name given to the amylase found in saliva that breaks starch down into maltose and
dextrin.

PROCEDURE:

1. Search for the major functions of salivary amylase

RESULTS

ENZYME Food Reactions/Digestion Product

process
Salivary amylase Rice Starch → Disaccharide Disaccharide
Egg No reaction No reaction
Glucose No Reaction No reaction
Starch Starch → Maltose Maltose
Fats No reaction No reaction
 Barecuatro, Angelica Claire B.
BSN1-11L

Conclusion (Give explanations for all your observations)

Overall, The salivary glands generate salivary amylase, a glucose-polymer cleavage enzyme. It
accounts for a minor part of the total amylase expelled, the most of which is produced by the
pancreas. Amylases break down starch into smaller molecules, producing maltose, which is then
split into two glucose molecules by maltase. Most countries consume a large amount of starch in
their diet. Given that salivary amylase accounts for such a small proportion of total amylase, it is
unknown why it exists and if it confers an evolutionary benefit while consuming starch. The
influence of salivary amylase on oral perception, nutritional signaling, anticipatory metabolic
responses, blood sugar, and its therapeutic implications for avoiding metabolic syndrome and
obesity will be discussed in this review.