The Effects Of Emulsification On The Digestion Of Lipids

analytical Essay
1266 words
1266 words

In part A of the lab, our group measured the effects of emulsification on the digestion of lipids in the presence of cholic acid, a purified bile salt, and distilled water. The tube containing vegetable oil and no bile began to separate into two layers within the first minute of being mixed together. Although there were no clear distinctions within the first 15 seconds, by the fifth minute, there appeared two separate layers; one resulted in a yellow appearance while the other one was clear. As expected and predicted in our hypothesis, it was easier to notice the separation of the two layers in the tube without any bile salts because lipids are hydrophobic meaning that oils are more difficult to digest. However, due to the fact that when in the presence of bile salts, lipids …show more content…

In this essay, the author

  • Analyzes the effects of emulsification on lipid digestion in the presence of purified bile salt and distilled water.
  • Analyzes the effect of ph on egg white digestion by focusing on the enzymes pepsin and tryptin. the negative control did not change in color and size as expected.
  • Analyzes the effect chewing has on digestion of food. they used benedict's and lugol’s solutions to determine if there was any starch present.
  • Explains the pivotal role of digestive enzymes to aid in the digestion and breakdown of foods and nutrients.
  • Explains that if they were to redo the experiment, they would carefully make sure everything is accurately measured and properly cut to get the most effective results.

Before this lab, I had a minimal understanding of how lipids were broken down by enzymes. I also knew little about what enzymes help break down carbohydrates, fats, and proteins; however, physically seeing it gave me a better understanding. The most pivotal role of digestive enzymes is to aid in the digestion and breakdown of foods and nutrients. Bile salts play an important role in emulsifying fats and aid in increasing lipid digestion rate. The pH of the environment in our digestion tract also affects digestive enzymes since they are more effective at certain pH levels; for example, pepsin is more active in acidic environments whereas trypsin works more effectively in basic conditions. Before this lab, I did not realize how pivotal pH environment is to help digestion. I also learned that another factor that helps aid in increasing the rate of digestion is increasing the surface area of food particles to certain digestive enzymes. It was interesting to see the reactions of an intact and chopped potato. The cutting and mincing of food will help increase this surface area and expose more food to be digested; hence, it is important to properly chew food instead of rushing while

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