Mastering Human Biology by Jean Roberts (auth.)

By Jean Roberts (auth.)

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Notice that the photographic chemical (shown as dark shading) is stuck to the plastic by protein. If the protein on the film is broken down, it will come away from the plastic. The black photographic chemical will fall away and the plastic will appear clear. 15 Varying degrees of protein digestion on photographic film Look at Fig. 15. This represents three pieces of photographic film. Fig. 15(a) shows a piece of film intact. The protein has not been broken down. It looks black due to the photographic chemicaL Look at Fig.

B) Most naturally occurring acids contain carbon. These are called organic acids, because they come from or are found in living plants or animals. Here are some examples. Acid Where the acid is found lactic acid sour milk, yoghurt ethanoic acid (acetic acid) vinegar citric acid citrus fruits like lemons, oranges and grapefruit hydrochloric acid (not an organic acid) your stomach (c) The acids commonly used in the laboratory are not organic. They are hydrochloric acid, sulphuric acid and nitric acid.

You will need to construct a table for your results. Questions 1 Why was the water bath set at 37 °C? 2 Does pH affect the action of pepsin? 3 Does {'epsin work best in acidic or alkaline conditions? 4 Pepsin is found in the stomach. What do you think the pH of the stomach is likely to be? Design exercise ----------------------~ Hypothesis to be tested: Enzyme concentration affects reaction rate Design an experiment to test the hypothesis, using rennin (the milk-clotting enzyme). Make a list of the equipment and materials you will need, and draw up a results table.

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