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Anatomy and Physology II Lab > Physiology of digestion > Flashcards

Physiology of digestion Flashcards

1
Q

Digestion of starch

A

-this begins in the mouth, where it is mixed with saliva that contains amylase

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2
Q

What is starch

A

-is a polysaccharide formed by repeating units of glucose
-starch is broken down by hydrolysis into smaller oligosaccharides called dextrins
-amylase can further be broken down into a disaccharide called maltose

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2
Q

What is starch

A

-is a polysaccharide formed by repeating units of glucose
-starch is broken down by hydrolysis into smaller oligosaccharides called dextrins
-amylase can further be broken down into a disaccharide called maltose

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3
Q

starch + amylase =

A

dextrins

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4
Q

dextrins + amylase =

A

maltose

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5
Q

enzymes are affected by what

A

-pH and temperature

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6
Q

benedict’s test

A

-used to indicate the presence of reducing sugar (maltose in this lab)
-benedict’s solution contains copper
-Maltose reduces the cupric ions of benedict’s solution blue to yellow forming precipitate of cuprous oxide

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7
Q

what is the pH in the duodenum

A

-pH is near basic because the pancreatic juices neutralize it

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8
Q

Tubes for the digestion of starch lab

A
  • 1 ml of distilled water (control)
  • 1 ml salivary amylase (most digestion)
  • 1ml salivary amylase + 10 drops HCL
    -1 ml boiled salivary amylase
    *the last two tubes were an attempt to denature amylase, so you may see digestion if it did not work
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9
Q

Iodine test used for digestion of starch lab

A

-turn blue-black in the presence of starch
-if no starch present it will be an amber color or the color of the iodine solution

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10
Q

benedict test color meaning

A

Blue = color of the solution (least maltose)
green = +
yellow = ++
orange = +++
Red = ++++ (most maltose present)

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11
Q

Iodine test results

A

Tube 1: Starch + dH2O (positive)
Tube 2: Starch + salivary amylase (negative)
Tube 3: Starch + salivary amylase + HCl (positive)
Tube 4: starch + boiled salivary amylase (lighter positive)

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12
Q

Where does physical digestion of carbohydrates take place

A

-in the mouth (chewing)

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13
Q

Where does chemical digestion of carbohydrates take place

A

-mouth (salivary amylase)

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14
Q

What was the substrate in this exercise (digestion of carbohydrates)

A

starch

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15
Q

what was the enzyme in this exercise (digestion of carbohydrates)

A

amylase

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16
Q

What were the products in this exercise (digestion of carbohydrates)

A

maltose

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17
Q

What are the building blocks of a carbohydrate

A

-monosaccharide

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18
Q

in which tube did the most carbohydrate digestion occur

A

in tube #2

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19
Q

What was the effect of HCl on the activity of amylase

A

-denatures the amylase

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20
Q

what was the effect of boiling on the activity of the amylase

A

-denatures the amylase

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21
Q

why is benedict solution test used for maltose

A

-copper salts react with maltose to show digestion

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22
Q

What conclusion can you make if in the boiled salivary amylase tube you had a positive test for maltose

A

-that boiling did not denature (maybe even renatured), or the set up was messed up

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23
Q

Name three polysaccharides

A
  1. starch
  2. glycogen
  3. cellulose
24
Q

Name three disaccahrides

A
  1. lactose
  2. maltose
  3. sucrose
25
Q

name three monosaccharides

A
  1. glucose
  2. fructose
  3. galactose
26
Q

how would dextrin be classified as a carbohydrate

A

-is a short chain oligosaccharide, building block of sugar

27
Q

Lipases

A

-are not active at the low pH of the stomach
-most aids in breaking down neutral fats from tri, di, mono glycerides into fatty acids and glycerol

28
Q

Bile

A

-produced in the liver and stored in the gall bladder
-emulsifies fat (physical not chemical) and facilities the action of lipases by making fat particles smaller and exposing greater surface area for lipase to work on

29
Q

Litmus test for digestion of triglycerides

A

-litmus is blue in alkaline solutions and red in acidic
-the more digestion takes place the more fatty acids are liberated and solution becomes more acidic (red)
-blue solution means more lipids (less fatty acids) –> less digestion

30
Q

Tubes for the digestion of triglycerides lab

A

Tube 1: 5 mL dH2O + few grains of bile salt (control)
Tube 2: 5mL of pancreatic lipase + few grains of bile salt (most digestion)
Tube 3: 5 mL of pancreatic lipase

31
Q

how many dietary calories in starch

A

4 kcal/g

32
Q

how many dietary calories in egg (albumin) protein

A

4 kcal/g

33
Q

Why is fat harder to digest

A

-because it is water soluble

34
Q

Where does physical digestion of lipids begin

A

-mouth

35
Q

Where does chemical digestion of lipids begin

A

begins in the tongue (lingual lipase)
-most chemical digestion of fat occurs in the small intestines through gastric and pancreatic lipase

36
Q

What was the substrate in this experiment (digestion of triglycerides)

A

cream (triglycerides)

37
Q

What was the enzyme in this experiment (digestion of triglycerides)

A

lipase

38
Q

What were the products in this exercise (digestion of triglycerides)

A

fatty acids and glycerol

39
Q

What is the role of bile salts in the digestion of fats

A

bile emulsifies triglycerides into smaller fat droplets

40
Q

In which tube did the most lipid digestion occur

A

Tube #2 (cream, lipase, and bile)

41
Q

Why is litmus solution used in this exercise?

A

show pH change

42
Q

What are the three primary sources of lipase in the digestive system

A
  1. pancreas
  2. stomach
  3. tongue
43
Q

what do zygomatic cells secrete

A

-cells of the stomach mucosa which secrete pepsin

44
Q

what is pepsin

A

-proteolytic enzyme, that works best at a low pH

45
Q

what is the pH of the stomach

A

less than 2.0 due to secretin of HCl by the parietal cell

46
Q

biuret test for digestion of proteins

A

-used to demonstrate the presence of peptide bonds
-reagent contains cupric ions that react with peptide bonds to produce a pink to violet color
-intensity of color depends on the number of peptide bonds broken
-as digestion occurs and more peptide bonds are broken the color changes to a pale pink

47
Q

Tubes for the digestion of protein lab

A
  1. 5 mL pepsin solution (most pink)
  2. 5mL pepsin solution + 10 drops HCl (acidic solution = greater change, least pink/clear)
  3. 5mL pepsin solution + 10 drops NaOH (basic solution) (cloudy, blueish-brown)
48
Q

Where does physical digestion of proteins begin

A

mouth (chew)

49
Q

Where does chemical digestion of proteins begin

A

stomach
- less than 15% of digestion occurs in the stomach
-the major site of protein digestion is in the small intestines (over 85%) where trypsin and chymotrypsin from pancreas and intestinal juices hydrolyze proteins and smaller polypeptides into amino acids

50
Q

what was the substrate in this experiment (digestion of proteins)

A

egg albumin

51
Q

What was the enzyme in this experiment (digestion of proteins)

A

pepsin

52
Q

What were the products in this experiment (digestion of proteins)

A

amino acids

53
Q

In which tube did the most digestion of protein occur

A

-Tube 2

54
Q

What does the biuret test demonstrate the presence of

A

peptide bonds (intact proteins)

55
Q

If this test were done with trypsin and not pepsin, which tube would have the most digestion

A

-tube 3, depending on the alkaline pH in the small intestine 7.4-7.8 whichever tube is closet to that pH might work

56
Q

What are two ways proteins can become irreversibly changed

A

-heat
-pH alteration

57
Q

What is normal arterial blood body pH

A

7.35-7.45

58
Q

effects of antacid on protein digestion

A

-the antacid will neutralize the stomach contents making the enzyme pepsin less effective

Anatomy and Physology II Lab (13 decks)

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