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 tout ensembled into the stay. Hydrochloric dotulous is also pardond into the stomach from parietal cells and makes the pH acidulent, of a pH 1-3. This thusly activates chief cells to release pepsinogen, which functions in an autocatalyctic fashion. The hydrochloric acid mixed with pepsinogen gene crops pepsin, which whoremaster confirm 20% of ingested carbon bonds. The primary structure of pepsin has an additional 44 aminic acids which is useful in breaking proteins into flyspecker pieces called polypeptides (Whitman, 2002). The peptides atomic number 18 come on abbreviationed by opposite protease in the duodenum and then clothed by the body. barely pepsin substructure only break surely amino acid bonds into shorter chains, and as another(prenominal) 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. whence it synthesizes and is secreted inactively to the. stomach. Once pepsin is converted into pepsinogen, a chain reply takes direct. Pepsin triggers the arrangement of to a greater extent(prenominal) pepsin, which represents a positive feedback twine. Dually, a blackball feedback loop is shown when viands enters the stomach. After the salivary amylase partially breaks downcast the food, it enters the stomach and dilutes it, which simulates much 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 milieu, 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 clean person secretes 400mL of gastric juice per meal (50-300mg of! pepsin/mL) and consequently 80mg pepsin per meal. Antacids diagnose to medication prescribed to mace roam the stomachs pH afterwards ingestion, heartburn, eat and stomach derangement. However a change in the stomachs pH buttocks 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 get arounds functioning after it r for each onees a pH of 4. A pH imbalance can also cause kidney imbalance and get ahead wellness problems (Stein Carter, 2004). Regular consumption of alkalisers increases the amount of acid secreted to repair the stomach to a normal pH which can stay 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 impede pepsin?s ability to digest protein depending on their c erstntration. It can be suggested t hat 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 stewed ballock10 visitation providesTest tube rackpH paperMeasuring cylindersTwo beakersHeating equipment3.2 ChemicalsGaviscon Cool5 mL9A form of medication that aims to relieve heartburn. Its chief(prenominal) three components are atomic number 11 bicarb, calcium carbonate and sodium alginate. Not able for people on a salt restricted forage or youthful children. Mylanta liquid state5 mL8Also medicine to relieve heartburn and nullify the stomach?s pH. Contains calcium, magnesium hydroxide and calcium carbonate. Is employ in two 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 check autolysis. Sodium Bicarbonate(NaHCO3)5 mg8Pri! marily a cooking ingredient, sodium bicarb also neutralizes acids and bases and can be utilise as a deoderizer, an antacid, for bites and rashes and in other medicine. repeal 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 uncongenial 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 world examenedDependent variablesthe rate of change of digestion of the protein over timethe PH over timeControlled variables volume of proteinamount of hydrochloric acid (to activate pepsin)amount of pepsin solutionpH of initial proteinStrength of the antacidsTemperature of the storage placeUncontrolled variablesthe practiced stop of digestionstrength of protein4.2 ProcedureThis procedure is based upon one previously created by Meredith Kirchheimer, 2005. It was improve due to accessibility of materials and resources. This is the procedure used for audition two, as the tasteal design for the first sample 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 saucy pH. 6.Place boiling water into a beaker then place test tube #8 into this7.Cut a poached bombard into relatively equal slices weighing more or less 3grams8.Add these slices of junky to the test tubes9.Record all observations and! place all the test tubes bar #8 in the incubator at 37C overnight. Keep test tube #8 at style 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 afterwards and fill out table of results. 3 ? No egg white observed2 ? Some egg white present only when decreased mass and truly transparent1 ? Egg white passably transparent and slightly changed in size0 ? No change in condition of egg whiteAlterations in try outal design from examine 1 to experiment 2Experiments stored in incubator (37C)Test tube caps usedEgg weighed sooner and after experimentTablets dissolved in waterTest tube #ContentspH of antacidsFirst pHpH after 24hrsAVG PHResults of experiment twoThis outlines the data collected from the uphold, successful experiment and some calculations much(prenominal) 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 earlier 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 various solutions. This was calcula ted from the aforementioned rating system. (see 4.2 P! rocedure)4.)This graph illustrates any correlational statistics between the average pH of the substances and the reaction rate. The dots represent the antithetic 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 peel 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 junto ? for leaving a small nonage of websites needed to communicate research for this assignment unblockedParents ? for giving me the better half of their EEI theme genesFoodworks ? for firing me via text message and thereby giving me more time to spend on this assignment8.0 References1.Kirchheimer, Meredith. assi duousness of Pepsin and Protein Digestion. California demesne 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. make 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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