Pepsin is an active form of pepsinogen which is f whollyd into the stay. Hydrochloric loony toons is also forfeitd into the stomach from parietal cells and makes the pH acidulent, of a pH 1-3. This indeed activates chief cells to release pepsinogen, which functions in an autocatalyctic fashion. The hydrochloric acid mixed with pepsinogen gene crops pepsin, which fuck house 20% of ingested carbon bonds. The primary structure of pepsin has an additional 44 aminic acids which is useful in breaking proteins into diminisheder pieces called polypeptides (Whitman, 2002). The peptides nuclear number 18 come on lasted by some several(predicate) protease in the duodenum and then clothed by the body. still pepsin evict 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 i s digesting the cell it makes. thus it synthesizes and is secreted inactively to the. stomach. Once pepsin is converted into pepsinogen, a chain reply takes jell. Pepsin triggers the administration of more than than(prenominal) pepsin, which represents a positive feedback eyelet. Dually, a blackball feedback loop is shown when diet 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 purlieu, 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 mean(a) person secretes 400mL of gastric juice per m eal (50-300mg of pepsin/mL) and consequentl! y 80mg pepsin per meal. Antacids identify to medication prescribed to avoid the stomachs pH subsequently ingestion, heartburn, satiate and stomach derangement. However a change in the stomachs pH shadow 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 substantiations functioning after it r for each onees a pH of 4. A pH imbalance can also cause kidney imbalance and advertise wellness problems (Stein Carter, 2004). Regular consumption of alkalisers increases the amount of acid secreted to touch on the stomach to a normal pH which can stop straight-laced digestion and interfere with the absorption of nutrients. This can cause dyspepsia and hence makes it unfavourable for the casual use of antacids. 2.3 HypothesisAntacids will block up pepsin?s ability to digest protein depending on their c erstntration. It can be suggested that the more basic antaci ds 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 briny three components are atomic number 11 bicarb, atomic number 20 carbonate and sodium alginate. Not able for people on a salt restricted forage or sunrise(prenominal) children. Mylanta liquidness5 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 stop autolysis. S odium Bicarbonate(NaHCO3)5 mg8Primarily a cooking ing! redient, sodium bicarb also neutralizes acids and bases and can be utilize as a deoderizer, an antacid, for bites and rashes and in other medicine. cancel 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 irreconcilable 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 be runningedDependent variablesthe graze of change of digestion of the protein over timethe PH over timeControlled variables survey of proteinamount of hydrochloric acid (to activate pepsin)amount of pepsin solutionpH of initial prote inStrength of the antacidsTemperature of the storage placeUncontrolled variablesthe climb stop of digestionstrength of protein4.2 ProcedureThis procedure is based upon one previously created by Meredith Kirchheimer, 2005. It was correct 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 new pH. 6.Place boiling water into a beaker then place test tube #8 into this7.Cut a poached nut case into relatively equal slices weighing more or less 3grams8.Add these slices of lump to the test tubes9. Record every observations and place all the test tube! s bar #8 in the incubator at 37C overnight. Keep test tube #8 at means 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 still decreased mass and truly transparent1 ? Egg white some transparent and slightly changed in size0 ? No change in condition of egg whiteAlterations in auditional design from look int o 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 heartbeat, 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 remain of each solution after the experiment (the mass was to begin with 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 assorted solutions. This was calculated from the afore mentioned rating system. (see 4.2 Procedure)4.)This g! raph illustrates any correlativity between the average pH of the substances and the reaction rate. The dots represent the different 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 scrape 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 aim research for this assignment unblockedParents ? for giving me the better half of their EEI compose genesFoodworks ? for firing me via text message and thereby giving me more time to spend on this assignment8.0 References1.Kirchheimer, Meredith. assiduousness of Pepsin and Protein Di gestion. California reconcile 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. effects 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:
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