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Digestive System Lab Report: PART 1: Structures of The Mouth

The document summarizes a lab report on the digestive system. It describes the three main structures of the mouth: salivary glands, taste buds, and teeth. It then discusses the esophagus and stomach, including how the stomach begins protein digestion. Experiments are described on taste, amylase breakdown of starch, and the effect of acid on pepsin digestion of protein. The small and large intestines are then overviewed. Tables examine the effects of various hormones on the gastrointestinal system. Unknowns tested included cholecystokinin, secretin, acetylcholine, gastrin, and glucose-induced insulin secretion.

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64 views

Digestive System Lab Report: PART 1: Structures of The Mouth

The document summarizes a lab report on the digestive system. It describes the three main structures of the mouth: salivary glands, taste buds, and teeth. It then discusses the esophagus and stomach, including how the stomach begins protein digestion. Experiments are described on taste, amylase breakdown of starch, and the effect of acid on pepsin digestion of protein. The small and large intestines are then overviewed. Tables examine the effects of various hormones on the gastrointestinal system. Unknowns tested included cholecystokinin, secretin, acetylcholine, gastrin, and glucose-induced insulin secretion.

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You are on page 1/ 8

Jasmine Castillo

4/4/16

Digestive System Lab Report


PART 1: Structures of the mouth
This lab report addresses the structures of the mouth, the esophagus and stomach, and
the small and large intestine.The structures of the mouth are composed of three parts: salivary
glands, taste buds, and teeth structures. The salivary glands produce saliva, which keeps the
mouth and other parts of the digestive system moist so that way the food being consumed is
easier to swallow. The saliva also helps to break down carbohydrates found within the food by a
protein entitled salivary amylase. These glands surround a muscle located within the center of
the mouth, which is known as the tongue. On the circumvallate papillae, taste buds form a
somewhat U shape towards the back of the tongue. Moving forward, taste buds vary with size
and placement within each different tongue. Taste buds are also located in the oral mucosa of
the palate and epiglottis. The taste cells are modified epithelial cells that serve as sensory cells.
Surrounding the tongue, both on top and bottom are teeth. The teeth towards the front are
known as the incisors, which are used to cut through food to make it smaller. Following on both
sides of the incisors, what are known as canine teeth, help to tear food or meats that are
tougher to get through. Premolars, which are located behind the canine teeth, have a flatter
surface as they are meant for crushing the food. Molars are a little bigger than the premolars
and the follow right after the premolars. These serve the same purpose as the premolars, but
are designed to break the food down to even smaller pieces in order for the food to go down
efficiently. All three structures of the mouth help designate and masticate the food being
consumed by a human.
Taste Lab:

Figure (1) Credit to author Food

5 sec on tongue

5 sec chew

5 sec unplug nose and


chew

Data above addresses the question and hypothesis below. All data collected comes from author.
Question: Is taste necessarily eighty percent smell?
Hypothesis: Smell has an effect on tasting an object when time is a factor.

Amylase Lab:
Figure (2) Credit to author -

Experimental

Control

24 hr (#1)

48 hr (#1)

24 hr (#2)

48 hr (#2)

The cracker is soggy


and an orange color;
iodine makes the
cracker dark color due to
starch
Starch is present.

The cracker looks at


the beginning of
breaking down;
soggier than before
Starch is somewhat
present.

The cracker is
displaced throughout
the test tube; iodine
makes cracker dark
due to starch
Starch is present.

Cracker is still
soggy; still dark
color
Starch is still
present.

Data collected above addresses the question and hypothesis below. All data collected comes
from author.
Question: What is the effect of Amylase on starch?
Hypothesis: Amylase catalyzes the breakdown of starch when contributing the iodine and
saliva.

Teeth Mammal
Structures:
Figure (3) Credit to Author -

Figure (3) description: The above photos are teeth


structures of certain mammal attributes. Each is labeled with their
correct placement and designates the areas of the molars,
premolars, canine, and incisor teeth. NOTE: All photos were
taken, analyzed, and labeled by the author.

PART 2: Esophagus and Stomach


After analyzing the aspects of the mouth structures, it is important to note that the food
then goes down a long tube known as the esophagus. The esophagus main purpose is to carry
the food safely from the upper esophageal sphincter to the lower esophageal sphincter and into
the stomach to be digested. The stomachs main purpose is to act like a container that stores
the food. It begins the digestion process by excreting liquids into the intestines and the food into
a liquidy form. The esophagus transports the food to the stomach by coordinating contractions
from the muscular lining. Protein digestion is an important factor surrounding the entire digestive
process. Pepsin, which is the active enzyme that digests protein in the stomach, acts on protein
molecules by breaking the peptide bonds that hold the molecules together. Below are a
compromised system of photos and tables all analyzing the stomach and a lab of protein
digestion.

Stomach & Esophagus: (NOTE: All photos were taken, analyzed and labeled by the
author.)
Figures (4 & 5):

Figures (4 & 5) description: The


images above contain elements of the
stomach and esophagus. As labeled in
the photos, both the stomach and
esophagus are critically needed in the
digestive process as the esophagus
muscular lining helps push down the
food and the stomachs excretion of

fluids help break down the food and helps to push it into the small intestine for further digesting
and protein absorption.

Pepsin Lab:

Figures (6 & 7):

Figure (8)

Control

Experiment

Day 0

Yellow color

Egg white thin &


square

Light yellow
color

Eg white thin &


square

Day 1

No color change

Egg white the


same

No color change

Egg white is not


visible

Day 2

No color change

Egg white the


same

No color change

Egg white is not


visible

Day 3

No color change

Egg white the


same

No color change

Egg white is not


visible

Day 4

No color change

Egg white the


same

No color change

Egg white is not


visible

Day 5

No color change

Egg white the


same

No color change

Egg white is not


visible

The question and hypothesis refers to the data collected above.


Question: What is the effect of acid on Pepsin?
Hypothesis: Acid affects the pepsin dramatically, as over only one day the egg white
disappeared.

PART 3: Small & Large Intestines


After analyzing the structures of the stomach and the conclusion of both the stomach
and the esophagus we finally arrive at the small and large intestines. The intestines begin at the
end of the stomach, or the pyloric sphincter. The food then travels through the small intestine
and through the first region, which is known as the duodenum. From there, the food then travels
through the jejunum and followed by the ileum. The food then moves through the small intestine
into the large intestine through the ileocecal sphincter and into the descending colon, through
the transverse colon, into the ascending colon, through the sigmoid colon, into the rectum and
out the anus. A question was raised with the thought of hormones affecting the gastrointestinal
system. The following tables conclude and explain the effects that these hormones had on the
gastrointestinal system.
Question: What is the effect of various hormones on the gastrointestinal system?
Hypothesis: The effect of various hormones on the gastrointestinal system all depends
on which hormone is regulating.
Figure (9):
TABLE 2

Experimental data from the virtual rats


Unknowns
Experimental Data

Control

Drops of fluid from salivary


duct, min^-1

10

10

10

70

12

pH of the stomach

1.9

1.8

Drops of fluid from


pancreatic duct, min^-1

77

30

9.5

pH of fluid from a main


pancreatic duct

7.2

10

7.6

7.2

Drops of fluid from common 2


bile duct, min^-1

64

2.3

2.4

2.4

Motility of stomach, no. of


contractions/min

3.6

15

3.4

1.0

Motility of small intestines,


no. of contractions/min

15

17

18

30

17

13

Blood glucose level, mg/dl

100

101

100

104

102

60

Strength of contraction,
mmHg

10

12

12

50

12

Figure (10) - This table regards to the question and hypothesis above.
TABLE 3
Experimental Data

Unknowns
1

Drops of fluid from


salivary duct

pH of stomach

Drops of fluid from


pancreatic duct

Drops of fluid from


common bile duct

Motility of stomach

Motility of small
intestine

Blood glucose level

Strength of
contraction

pH of fluid from main


pancreatic duct

Figure (11) - What were the unknowns?


Unknowns
1

Cholecystokinin
(CCK)-a peptide
hormone of the
GI system, that
is responsible for
stimulating the
digestion of fat
and protein

Secretinstimulates the
pancreas to
secrete digestive
fluids

Acetylcholine- a
neurotransmitter
that helps the
other hormones

Gastrin- a
peptide hormone
that stimulates
secretion of
gastric acid
(HCI)

Glucose (GIP)induced insulin


secretion that is
stimulated by the
glucose in the
duodenum

Figure (12):

Figure (12) is composed of three photos that are labeled with their structures. All photos
were taken, analyzed, and labeled by author.

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