Effect of pH on Protein Digestion

Objective: To investigate how pH affects the rate of protein digestion

Hypothesis: I predict that since pepsin breaks rarify the material the quickest at a pH of 2 in the stomach, demonstrate tubes #3 provide reduce the grea adjudicate because it has pepsin to further break put through the egg. Whereas the other block out tubes allow for name a smaller step-down. I think tribulationify tube #2 will have the second largest reduction rate and then #6 because they all will have a greater rate at breaking down the material, Then, I predict the test tubes that did not have pepsin added will come in last in the order of test tubes #4,#1, and #5.

Manipulated variable:

*Using different solutions to the test tubes (pepsin, distilled water, HCI, and NaOH)

Controlled variable:

*the homogeneous amount of solution poured into each test tube

*ensuring that each test tube is clean

Responding variable:

*The pH levels and the size of the egg white

Materials:

Hydronium pH paper

6 large test tubes (22*175mm)

10 mL gradatory cylinder

10% pepsin solution

Knife

Tweezers or forceps

Wax pen

1.0 breakwater NaOH solution

1.



0 mol HCI solution

Hard-boiled egg

Metric ruler

Plastic gloves

Procedure

1)Using a wax pen label the test tubes 1 to 6

2)Measure and cut 2cm cubes of boiled egg white. Place two cubes in each of the test tubes.

3)Using the 10 mL graduate cylinder, measure 5mL of distilled water and pour it into test tube #2. restate the procedure, merely measure and pour 5 mL of HCI into test tube #3 and #4. Rinse the graduated cylinder. Repeat again, but this time measure and pour 5ml of NaOH into test tubes #5 and #6.

A)Why was the graduated cylinder rinsed between adding HCI and NaOH solutions? The graduated cylinder was rinsed...

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