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…
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
come along, this is when the bile is released to digest the fat. The same
Almost everybody knows the negative effects bad cholesterol has on the body. Bad cholesterol has to do with low-density lipoprotein’s molecular transport deposits that thicken in the walls of the arteries hindering the flawless passage of blood affecting the atherogenic status of the arterial walls. But not everybody fully appreciates the important role cholesterol plays in the body. This non-soluble, waxy substance is essential to aid in the building of membranes, the manufacture of bile, strengthening of cell walls and nerve sheaths, and in the production of hormones.
The sphincter at the conclusion of the stomach recognizes as the pyloric sphincter that controls the food from entering the small intestines. As the food enters the stomach, the chemical digestion continues by other enzymes, acid, and bile that released during this process. Different enzymes work on different food components. The stomach has three primary functions the storage of food, the mixing of food and controlled emptying of food into the small intestines. The chemical digestion occurrence within the stomach is mainly from the enzymes released in the stomach. Pepsin is the enzyme that begins the disintegrate of protein. The stomach also discharges gastric lipids that act on butterfat. Tributyrinase anatomizes the fat within the cheese and the turkey and bread of the sandwich into tributyrin. The tributyrin undergoes more chemical reaction transform it into glycerol and fatty acids. The turkey, cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form two molecules of glucose. The protein in the turkey and cheese is broken down by Trypsin and polypeptides to dipeptides. A chemical reaction in body dilapidated
Our chicken sandwich has, by now, been broken down into digestible nutrients. The pancreatic juices have broken down the carbohydrates in the bread into monosaccharides (such as glucose and galactose) which leave the enterocyte by facilitated diffusion and enter the rich network of capillaries. They are transported in the blood stream and cross into the cytoplasm by Na+ cotransporters. Amino acids are moved to the circulation by facilitated diffusion. Lipids from the butter are broken down into fatty acids by lipases and are then absorbed across the cell membrane into the cytosol where they are reassembled into lipoprotein particles called chylomicrons. These are carried through lymphatic channels and into the circulation via the thoracic duct. The bloodstream carries simple sugars, glycerol, amino acids, and a number of salts and vitamins to the liver. The lymphatic system, a network of vessels that carry white blood cells and lymph fluid throughout the body, absorbs fatty acids and
The data presented in this table supports the conclusion of Purdy et al. (2005) that the inclusion of cholesterol to the CHO cell membranes will result in significant changes to the membrane, confirming the established function of cholesterol as a regulator of membrane fluidity.
Imagine you are eating a sandwich containing wheat bread, ham, lettuce, and Swiss cheese. Do you ever wonder where the nutrients go from all of the previous listed ingredients? Well, when a bite of this sandwich is taken, the mouth produces a saliva enzyme called amylase. This enzyme immediately goes to work by breaking down the carbohydrates that are in the bread. Once, the bite is completely chewed, the contents then are swallowed and go down the esophagus and begin to head towards the upper esophageal sphincter and the is involuntarily pushed towards the stomach. The next passage for the sandwich is to go through the lower esophageal sphincter; which transports the sandwich into the stomach.
Have you ever wondered where your food has gone once you consume it? Through your digestive system where the mass of food undergoes a process called digestion. Digestion is the chemical and physical breakdown of food into forms such as energy or nutrients that can be used by the body’s cells (McKenzie, 2010). The whole process starts in the mouth. The mouth contains a watery substance called saliva. Saliva is important to the whole process of food digestion, because not only does it help with sensing taste, but it is also made up of enzymes that break down the fats and starches in food at a molecular level. The esophagus is a tube where swallowed food travels down to the stomach. The stomach is a muscular sac that acts as a blender and mixes food with acid, hydrochloric acid, which breaks down the swallowed chum and flushes the nutrients into the small intestine (Columbia University, 2010). The hydrochloric acid in the stomach is so powerful it can eat through a leather shoe. However, the stomach contains other chemicals, such as gastric acid, mucus and enzymes that also soften food (Sullivan, 2008). The result thus far in the process of digestion in the stomach is now called chime (Sullivan,
Enzymes are proteins that help speed up chemical reactions. Some enzymes associated with carbohydrate breakdown are sucrose, lactose, maltase, and amylase. They aid in turning carbohydrate into glucose. The body uses glucose for energy, especially within the cells. Lipids or fats must be emulsified by bile found in the liver, and will be broken down into fatty acids and glycerol, and the body is able to absorb them. The enzyme associated with lipid breakdown is lipase. Protein that is ingested use the enzymes proteases and peptidases to help break up the protein and make amino acids in the
During digestion, the body breaks down food into smaller molecules that could then be used by the body’s cells and tissues in order to perform functions. This starts off in the mouth with the physical movements of chewing and the chemical breakdown by saliva. Enzymes in the stomach break food down further after traveling from the mouth through the esophagus. The food from here then moves into the small intestine, where pancreatic juices and enzymes dissolve proteins, carbohydrates, and fibers, and bile from the liver breaks down fats into these small molecules. Any portion of the fibers or food that were unable to be broken down are passed from the small intestine to the large intestine, which is where the digestive tract transitions into the excretory tract, then the colon and out of the rectum. Any liquids that have been stripped of their nutrients by the body proceed from the stomach to the kidneys. In the kidneys, sodium ions (Na+), uric acid, and urea are exchanged with water, which moves urinary bladder and is excreted through the
Provide muscle energy, fuel for the nerve system, the fat metabolism and protect the protein to been used as energy
The liver secretes bile in two stages; in the initial stage the hepatocytes produce a secretion containing large amounts of bile acids, cholesterol metabolism and other organic constituents that are discharged into the bile canaliculus, that then flow into terminal bile ducts, and finally to the hepatic duct and common bile duct, from which it is emptied directly into the duodenum or diverted through the cystic duct into the gallbladder. In the second stage of bile secretion, the epithelial cells of the bile duct, cholangiocytes contribute to bile secretion via the release of an aqueous solution of bicarbonate (Fitz,
1972 fluid mosaic model. Lipids are commonly recognized as fats, oils, wax, etc. There are three
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
Nutrients are the chemicals that humans need to live and grow. Humans obtain their nutrients from the food and water that they drink. They are used to build and repair tissues and regulate body processes and are converted to and used as energy. Lipids are a category of nutrients. Lipids consist of fats, oils, and waxes and are very important for are body’s health. Lipids are important for the human body because they are for storing energy, they’re good at storing energy because they can concentrate a group of calories in a smaller area.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!