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Digestion.edited.edited

The document discusses the digestion processes of starch, proteins, and lipids, highlighting the roles of various enzymes such as amylase, pepsin, and pancreatic lipase under different pH and temperature conditions. It details experiments designed to analyze the effects of these conditions on enzyme activity and digestion efficiency. Key findings indicate that optimal enzyme functionality is highly dependent on maintaining specific pH levels and temperatures.

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12 views

Digestion.edited.edited

The document discusses the digestion processes of starch, proteins, and lipids, highlighting the roles of various enzymes such as amylase, pepsin, and pancreatic lipase under different pH and temperature conditions. It details experiments designed to analyze the effects of these conditions on enzyme activity and digestion efficiency. Key findings indicate that optimal enzyme functionality is highly dependent on maintaining specific pH levels and temperatures.

Uploaded by

joywabuna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Salivary amylase (ptyalin) acting in the mouth breaks down starch int

o the disaccharide maltose, according to Holesh et al. (2023). Starch digestion

in the small intestine leads to amylase activity

by pancreatic amylase that produces maltose, followed by maltase action to produce glucose
for absorption (Holesh et al., 2023). At 37°C, a neutral pH, amylase
functions best, but extreme pH levels, such as stomach acid and elevated temperatures
that cause enzyme denaturation, block its enzyme activity (Akinfemiwa et al., 2023). The
experiment

al procedure uses starch digestion analysis on neutral, acidic, and boiled (denatured)
amylase solutions to examine how these condition

s impact the digestive process.

Peptides

The stomach initiates protein digestion by activating

pepsinogen into pepsin through the action of hydrochloric acid (HCl). This chemical
process produces an acidic condition (pH ~2) that optimizes pepsin functionality (Loveday,
2022). The enzyme pepsin breaks down proteins into peptides during the stomach phase, and

these peptides are further transformed into amino acids by intestinal enzymes such as
trypsin (Smith et al., 2020). The functional capacity of pepsin depends heavily on both
temperature and pH since it becomes inactive when thermometers fall below 37°C and the

environment becomes neutral or basic (Stanforth et al., 2022). The experiment

analyzes pepsin protein digestion


through tests of solution

pH (acidic, neutral, basic) and temperature (37°C and 0°C) while using egg white as the
protein source.

Lipids
1. Bile

salts produced by the liver transform large fat globules into tiny droplets in the small
intestine so th

at pancreatic lipase can split the fatty acids and glycerol (Acevedo-Fani & Singh, 2022).
Quantifying solution pH changes indicates fat digestion because the
2

separation of pancreatic lipase generates fatty acids, which create acid conditions (Turchini et
al., 2022). This experiment determines the extent of fat digestion

under diverse conditions by measuring pH changes in combinations

of cream with lipase and bile salts.

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