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    EX 7 Digestion and Enzyme Action Answer Key

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    Thalia Sanders
    The document summarizes the results of two activities. The first activity analyzed different foods using glucose strips, protein strips, spot tests for fat, and iodine tests for starch. Peanut butter, milk, ketchup and potato chips tested positive for multiple nutrients. The second activity involved testing whether various fruits could break down gelatin. Only pineapple was able to penetrate the gelatin surface due to an enzyme it contains that can break down protein bonds. Heat treatment prevents this effect by denaturing the gelatin proteins.

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    EX 7 Digestion and Enzyme Action Answer Key

    Uploaded by

    Thalia Sanders
    163 views1 page
    The document summarizes the results of two activities. The first activity analyzed different foods using glucose strips, protein strips, spot tests for fat, and iodine tests for starch. Peanut butter, milk, ketchup and potato chips tested positive for multiple nutrients. The second activity involved testing whether various fruits could break down gelatin. Only pineapple was able to penetrate the gelatin surface due to an enzyme it contains that can break down protein bonds. Heat treatment prevents this effect by denaturing the gelatin proteins.

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    The document summarizes the results of two activities. The first activity analyzed different foods using glucose strips, protein strips, spot tests for fat, and iodine tests for starch. Peanut butter, milk, ketchup and potato chips tested positive for multiple nutrients. The second activity involved testing whether various fruits could break down gelatin. Only pineapple was able to penetrate the gelatin surface due to an enzyme it contains that can break down protein bonds. Heat treatment prevents this effect by denaturing the gelatin proteins.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    163 views1 page

    EX 7 Digestion and Enzyme Action Answer Key

    Uploaded by

    Thalia Sanders
    The document summarizes the results of two activities. The first activity analyzed different foods using glucose strips, protein strips, spot tests for fat, and iodine tests for starch. Peanut butter, milk, ketchup and potato chips tested positive for multiple nutrients. The second activity involved testing whether various fruits could break down gelatin. Only pineapple was able to penetrate the gelatin surface due to an enzyme it contains that can break down protein bonds. Heat treatment prevents this effect by denaturing the gelatin proteins.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Digestion and Enzyme Action Answer Key Activity 1 2-5.

    Food tuna peanut butter milk egg yolk egg white potato chip ketchup 6. 7. 8. TABLE 7-1. RESULTS OF FOOD ANALYSIS Glucose Strip Protein Strip Spot Test for (+ / -) (+ / -) Fat (+ / -) + + + + + + + + + + + + Iodine Test for Starch (+ / -) + + -

    Peanut butter, milk, ketchup, and potato chip Peanut butter contains carbohydrates, protein, and lipids, making it a good food choice for a child who needs these molecules in their diet in order to maintain healthy growth. Egg yolk, potato chips, and peanut butter because these items tested positive for fat. The egg yolk and potato chip have few or no other nutritional value.

    Activity 2 5. The pineapple in contains one may have broken the surface after 15 minutes. The remaining containers should have solid gelatin. 8. This experiment did have a control. The container without any fruit served as the control. 9. Depending on the other fruits tested, pineapple should have been the only fruit that was able to penetrate the surface of the gelatin. 10. Fresh or frozen pineapple, kiwi, gingerroot, papaya, figs, or guava. 11. Pineapple is on the list because it contains a substance that causes the gelatin to breakdown. 12. The gelatin contains protein. 13. Acids, enzymes 14. Pineapple contains an enzyme that is responsible for the hydrolysis of the peptide bonds. 15. The protein in the albumin is denatured when heat is applied. The heat causes a change in the three dimensional structure of the protein.

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