Question;Lab Report: Exercise 9: The Digestive SystemPurpose: Please explain the purpose of this lab. Include in your explanation the major concepts you learned and any safety concerns associated with the lab.Activity 1: Microscopic Observation of Digestive StructuresObservations: Be sure to include written descriptions of the tissues and structures you observed in addition to the sketchesSimple Columnar Epithelium of the Stomach:Simple Columnar Epithelium of the Duodenum:Ileum Slide:Salivary Gland SlideLiver Slide:Pancreas Slide:Wall LayerMajor FunctionsMucosaSubmucosaMuscularis ExternaSerosa or AdvantitiaQuestions:Compare the columnar epithelium from the stomach to that of the duodenum. How is each modified to carry out a specific function?What are the structural modifications you saw in the salivary glands that allow them to carry out their function?Where can you find Kupffer cells and what do they do?How is the ileum structurally different from the duodenum?What is the alimentary canal?Activity 4: Digestive Enzymes and PhysiologyObservations:Data Table 1: Carbohydrate DigestionTubeObservations (Glucose Test)1: Amylase, Cracker, 37oC2. Amylase, Cracker, 22oC3. Distilled Water, Cracker, 37 oC4. Distilled Water, Cracker, 22oCData Table 2: Protein DigestionTubeObservations1. Trypsin, BAPNA, 37oC2. Trypsin, Distilled Water, 37oC3. Trypsin, BAPNA, 22oC4. Trypsin, Distilled Water, 22oCData Table 3 A: Controls and EmulsificationTubeObservations1. Oil and Water2. Oil, Water and Bile Salts3. Pancreatin and Distilled Water4. Congo Red Cream and Distilled WaterData Table 3B: Pancreatin DigestionTubeObservations (Pink/Blue) Digestion Occur?1.Pancreatin, Congo Red Cream, 37oC2. Pancreatin. Congo Cream, 22oC3. Pancreatin, Congo Cream, Bile Salts, 37oC4. Pancreatin, Congo Cream, Bile Salts, 22oCQuestions:What is hydrolysis?Complete the following table:EnzymeOrgan Producing itSite of ActionWhat does it work on? (Substrate)Optimal pHSalivary AmylaseTrypsinPancreatic LipaseHow does BAPNA work?You ran both a body temperature and room temperature test for each enzyme you tested. Did the two temperatures seem to have an effect on the enzyme activity? Why or why not?Why did you have control tubes in each experiment?Explain how salivary amylase works on foods like crackers?Explain how trypsin works on proteins?Fat digestion requires two steps? What are the steps and what enzymes are used to accomplish each?
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