TO TEST THE EFFECTS OF ANTACIDS ON PEPSIN'S ABILITY TO DIGEST PROTEIN. Biology report - minus introduction, discussion & conclusion.

Pepsin is an active form of pepsinogen which is f everyd into the stay. Hydrochloric acerbic is also part withd into the stomach from parietal cells and makes the pH pungentulent, of a pH 1-3. This then(prenominal) activates chief cells to release pepsinogen, which functions in an autocatalyctic fashion. The hydrochloric acid mixed with pepsinogen gene crops pepsin, which merchant ship contract 20% of ingested carbon bonds. The primary structure of pepsin has an additional 44 aminic acids which is useful in breaking proteins into little(a)er pieces called polypeptides (Whitman, 2002). The peptides atomic number 18 come on tined by opposite protease in the duodenum and then clothed by the body. even pepsin cigaret only break surely amino acid bonds into shorter chains, and as other bonds are upset in the small in attemptines. Pepsin is stored as pepsinogen and released when needed to ensure that it doesn?t digest proteins in the stomach lining, as that would mean it is digesting the cell it makes. and so it synthesizes and is secreted inactively to the. stomach. Once pepsin is converted into pepsinogen, a chain reply takes drive. Pepsin triggers the defining of much(prenominal)(prenominal) pepsin, which represents a positive feedback hand-build. Dually, a blackball feedback loop is shown when victuals enters the stomach. After the salivary amylase partially breaks downcast the food, it enters the stomach and dilutes it, which simulates more gastric juice to be secreted. harmonise to Wikipedia, the result of this is that the pH decreases, altering the homeostasis of the stomach. Pepsin functions best in an sulphurous surroundings, with a pH of 1.5-2 and optimum temperature 60C. The stomach is a perfective aspect environment for this. The hydrochloric acid secreted in the stomach denatures proteins in food, qualification them more vulnerable to attack by pepsin. It is a particular that the bonny person secretes 400mL of gas tric juice per meal (50-300mg of pepsin/mL) ! and consequently 80mg pepsin per meal. Antacids nominate to medication prescribed to consume the stomachs pH aft(prenominal)wards ingestion, heartburn, eat and stomach derangement. However a change in the stomachs pH abide denature proteins and cease functioning. Antacids aim to rot the stomachs pH to around a 6-7 and show a negative feedback loop as it buffers gastric acid. However pepsin wiretaps functioning after it r for each onees a pH of 4. A pH imbalance can also cause kidney imbalance and however wellness problems (Stein Carter, 2004). Regular consumption of alkalisers increases the amount of acid secreted to fix the stomach to a normal pH which can hold open straight-laced digestion and interfere with the absorption of nutrients. This can cause upset stomach and hence makes it unfavourable for the casual use of antacids. 2.3 HypothesisAntacids will handicap pepsin?s ability to digest protein depending on their c erstntration. It can be suggested that the more basic antacids are likely to neutralise the pepsin interrupt, and the more acidic antacids will digest more effectively. 3.0 Materials3.1 Equipment1 change state ballock10 visitation providesTest tube rackpH paperMeasuring cylindersTwo beakersHeating equipment3.2 ChemicalsGaviscon Cool5 mL9A form of medication that aims to relieve heartburn. Its principal(prenominal) three components are atomic number 11 bicarb, calcium carbonate and sodium alginate. Not able for people on a salt restricted forage or younker children. Mylanta liquified5 mL8Also medicine to relieve heartburn and nullify the stomach?s pH. Contains calcium, magnesium hydroxide and calcium carbonate. Is employ in both slackent and liquid form. defy step to the fore of reach of children and do not digest. Do not freeze. Pepsin solution60 mL (0.1%)6A form of the liquid protease pepsinogen which changes to pepsin when activated with hydrochloric acid. Should be stored at cold temperatures (20-80C) to oppose autolysis. Sodium Bicarbonate(NaHCO3)5 mg8Prim! arily a cooking ingredient, sodium bicarb also neutralizes acids and bases and can be apply as a deoderizer, an antacid, for bites and rashes and in other medicine. quash digestion ? can irritate respiratory system. Mylanta tablet5See Mylanta liquid above. ^Avoid light. Alka Seltzer tablet5An antacid containing aspirin, sodium bicarb and citric acid used for headaches, gas and heatburn. Caution ? produces carbon dioxide when turn with waterHydrochloric Acid60mL (0.1%)1A corrosive chemical, is contrasting to most common metals, amines, metal oxides, alkalies, carbonates, well-set bases and sulphuric acid according to its MSDS. Avoid contact with eyes, skin, heat and flames, and avoid inhaling. 4.0 Method4.1 VariablesIndependent variablesTemperatureAntacids macrocosm essayedDependent variablesthe put of change of digestion of the protein over timethe PH over timeControlled variables plug of proteinamount of hydrochloric acid (to activate pepsin)amount of pepsin solutionpH of initial proteinStrength of the antacidsTemperature of the storage placeUncontrolled variablesthe adept stop of digestionstrength of protein4.2 ProcedureThis procedure is based upon one previously created by Meredith Kirchheimer, 2005. It was mitigate due to accessibility of materials and resources. This is the procedure used for audition two, as the tasteal design for the first prove was not lucky, so it was amend to the avocation. PROCEDURE1.Label seven test tubes 1-72.In the test tubes place the antacids from the spare-time activity table. 3.Use the pH paper to determine the pH for each antacid in each test tube and record it. 4.In a beaker, place 40ml of pepsin solution and 40ml of hydrochloric acid. Record the pH of this5.Add 10ml of pepsin/Hcl solution to each test tube. Record current pH. 6.Place boiling water into a beaker then place test tube #8 into this7.Cut a boil ballock into relatively equal slices weighing more or less 3grams8.Add these slices of globe t o the test tubes9.Record any(prenominal) observation! s and place all the test tubes bar #8 in the incubator at 37C overnight. Keep test tube #8 at dwell temperature. 10.After 24 and 48 hour record the pHs, rate of digestion and any observations. call attention on egg white, colour and odour. When indicating the rate of digestion, use the following system11. After 48 hours retrieve the egg white from the test tube and weigh this. Record the new mass of the protein. 12.

Make sure you clean up by and by and fill out table of results. 3 ? No egg white observed2 ? Some egg white present entirely decreased mass and truly transparent1 ? Egg white meagrely transparent and slightly changed in size0 ? No change in condition of egg whiteAlterations in look intoal design from sample 1 to experiment 2Experiments stored in incubator (37C)Test tube caps usedEgg weighed before and after experimentTablets dissolved in waterTest tube #ContentspH of antacidsFirst pHpH after 24hrsAVG PHResults of experiment twoThis outlines the data collected from the snatch, successful experiment and some calculations such as averages and % decrease of mass. Explanations of how the calculations were gross(a) can be found in 10.0 Appendix. Results of original experiment (discarded)These are the results of the first experiment. As you can see in that respect was less monitoring than the second experiment therefore fewer calculations involved. 5.3 Graphs1)This graphical records shows the mass stay of each solution after the experiment (the mass was originally 3g). 2)This graph represents the % decrease in mass compared to the average pH of the test tubes. 3.)This graph shows the average rate of reply for polar solutions. This was calculated fr om the aforementioned rating system. (see 4.2 Procedu! re)4.)This graph illustrates any correlational statistics between the average pH of the substances and the reaction rate. The dots represent the diametric test tubes from 1-7. 5.4 Photos9.0 AcknowledgementsI would like to thankMs Di Bella ? for her tireless efforts in helping me with this experiment and patience with me, even when I didn?t know how to dismantle an eggMs Murray ? for going to all extremes to find the materials for my experimentFellow students ? for bring me their cameras in the absence of my ownBig brother ? for teaching me how to calculate percentagesGoogle ? for once again, being a reliable and trustworthy search engineThe learning Technology confederacy ? for leaving a small nonage of websites needed to withdraw research for this assignment unblockedParents ? for giving me the better half of their EEI makeup genesFoodworks ? for firing me via text message and thereby giving me more time to spend on this assignment8.0 References1.Kirchheimer, Meredith. a ssiduousness of Pepsin and Protein Digestion. California call down Science Fair. Sept.-Oct. 2005. 6 Feb. 2008 . 2.Online Bibliography. Easybib.Com. 21 Mar. 2008. 21 Mar. 2008 . 3.Pepsin. Wikipedia. 08 Feb. 2008. 8 Feb. 2008 . 4.Stein Carter, J. effectuate of Antacids on Pepsin. 3 Nov. 2004. Clermont College. 12 Feb. 2008. 5.Sutliffe, Jimmy. Antacids. Xnet. 31 Feb. 2006. 25 Feb. 2008 . 6.Whitman, Cory. Pepsin and Protein Digestion. July 2002. Australian Academy of Science. 6 Feb. 2008 . If you want to get a full essay, nightspot it on our website: OrderEssay.net

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