Introduction to Experiment 2: Protein Digestion by Pepsin
In this experiment, we will look at for evidence of protein digestion using albumin, a protein, and Biuret reagent. Biuret reagent is used to test for the presence of proteins, or more specifically, peptide bonds. When long polypeptide chains are present the solution will turn violet, and when shorter polypeptide chains are present the solution will turn a lighter pink color.
- What is/are the end product(s) of protein digestion? ____________________________________________________________
- What is the purpose of the enzyme pepsin? _______________________________________________________________________
- If protein digestion has occurred, will the solution be violet or pink (choose one)? _________________
Hypotheses/Predictions (See Methods section for details):
- What color do you expect the solution to turn when the P tubes are mixed with Biuret solution and why?
P1 _____________________________________________________________________________________________________________________
P2 _____________________________________________________________________________________________________________________
P3 _____________________________________________________________________________________________________________________
P4 _____________________________________________________________________________________________________________________
- The least protein digestion (or none at all) will take place in tubes (P1, P2, P3, and/or P4)? _________________
Why? __________________________________________________________________________________________________________________
What color will these tubes be after the Biuret test? _____________________________________________________________
- Of the remaining two tubes, tube ________ will have more protein digestion than tube _________.
Why? __________________________________________________________________________________________________________________
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- 9) The diagram below represents events involved as energy is ultimately released from food. Food molecule within digestive system xxx X-XX cool wat Food molecule outside of body x-xx XX-X A) 1 B) 2 The enzyme amylase will affect the breakdown of carbohydrates, but it will not affect the break- down of proteins. The ability of an enzyme molecule to interact with specific molecules is most directly determined by the (1) shapes of the molecules involved (2) number of molecules involved (3) sequence of bases present in ATP (4) amount of glucose present in the cell 6 A^XXXX X Which row in the table below best represents the chain of Xs and letters A and Bin the diagram? X-X-X-X-X-X-X A and B (1) nutrient antibodies (2) nutrient enzymes (3) hemoglobin wastes (4) hemoglobin hormones C) 3 In the human body, oxygen is absorbed by the lungs and nutrients are absorbed by the small intestine. In a single-celled organism, this absorption directly involves the (1) nucleus (2) chloroplasts Portion of…arrow_forwardThe following fragments are produced from a trypsin digest: LPNVSDFTMDCEWQASCR TYILHFN AK LSDEMVCSWQAR The following fragments are produced from a digest with CNBr: VCSWQARLPNVSDFTM AKLSDEM DCEWQASCRTYILHFN What is the original protein sequence?arrow_forwardDigestion of proteins in the acidic environment of the stomach is carried out by the enzyme pepsin. A different enzyme, called trypsin, digests proteins in the neutral environment of our small intestine. The amount of each enzyme are the same and the amount of substrate is the same between the stomach and small intestine. Explain why our bodies use two different enzymes to digest proteins in the stomach and the small intestine.arrow_forward
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- Cabbage was first dried in a vacuum oven and was extracted with hexane. The residue was then digested with protease and amylase and further extracted with 80% ethanol. The final residue was weighed on an analytical balance. (a.) What are the functions of drying in a vacuum oven, extraction with hexane, digestion with protease and amylase, and extraction with 80% ethanol? (b.) What kind of food composition is being measured and what is the name of this analytical method? (c.) Suggest one more experimental step in order to further categorize the food composition answered in (b.)arrow_forwardNumber 8arrow_forwardNumber 6arrow_forward
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