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PhysioEx 8 (Chemical and Physical Processes of Digestion) Review Sheet Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.$7.99
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PhysioEx 8 (Chemical And Physical Processes Of Dig
PhysioEx 8 (Chemical and Physical Processes of Dig
Exam (elaborations)
PhysioEx 8 (Chemical and Physical Processes of Digestion) Review Sheet Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.
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PhysioEx 8 (Chemical and Physical Processes of Dig
Institution
PhysioEx 8 (Chemical And Physical Processes Of Dig
Briefly describe the need for controls and give an example used in this activity. - controls are
needed to validate the results of the experiment. tube 5 is an example where the enzyme that tests for
contaminating glucose in the starch is absent
What effect did boiling and freezing have on enzym...
PhysioEx 8 (Chemical and Physical
Processes of Digestion) Review Sheet
Briefly describe the need for controls and give an example used in this activity. - controls are
needed to validate the results of the experiment. tube 5 is an example where the enzyme that tests for
contaminating glucose in the starch is absent
What effect did boiling and freezing have on enzyme activity? Why? - the boiling denatured the
enzyme and inactivated it as predicted. the freezing has no effect on the enzyme
At what pH was the amylase most active? Describe the significance of this result. - amylase was
most active at pH 7.0 significant because this is the same pH as the mouth
Describe the significance of using a 37degree C incubation temperature to test salivary amylase activity. -
it is significant because it is the same temperature as body temperature so it should be ideal for
the enzyme
Describe why the results in tube 1 and tube 2 are the same. - in tube 1 the amylase is hydrolyzing
the starch to glucose and tube 2 the glucose is already present in the hydrolyzed form
Describe the usual substrate for peptidase. - peptides and proteins
Explain how bacteria can aid in digestion. - by breaking down cellulose which we do not produce
cellulase
Describe the effect that boiling had on pepsin and how you could tell that it had that effect. - it
inactivated the pepsin. the fact that no activity was seen with tube 1 however it was very active in tube 2
Was your prediction correct about the optimal pH for pepsin activity? Discuss the psychological
correlation behind your results. - the correct prediction is pH 2.0 this is because pepsin is most
active at the pH of gastric juice which is about 2.0 pH
List the substrate and the subunit product of amylase. - the substrate of amylase is animal starch
and the product is maltose and glucose
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