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@Birdofparadise8 wrote:

 

This one is on the digestion of protein. So we had egg, pepsin, and either water, HCl or NaOH and they were all incubated to see how the protein would get digested. 

 

 

The second one is on Carbohydrates, so we had amylase and then HCl or water, with the analyses in the other. One got cooked for a bit. Then we split it into two test tubes and did the Lugol's test, as you can see, there are three darker colour test tubes, so this means starch is present, whereas the yellow/amber one means there is no starch present. 

 

The third one is the Beneditc's test add 5 ml of Benedict’s reagent to each of the four

solutions, and place the four tubes in boiling water for 10 min.

If the solution is blue (like the Benedict’s reagent), there is no maltose present in the solution

If the solution has a greenish coloration, then a small amount of maltose is present (+)

If the solution has a yellowish coloration, then a moderate amount of maltose is present (+++)

If the solution has a orange or reddish coloration, then a large amount of maltose is present. 

This had the same things as the above; it has the amylses. 

 

This one was just on fat and we were testing the pH. 

Add 3.0 ml heavy cream to each tube

3. Add the following to each tube (See Figure below):

TUBE 1: 5 ml water and a few grains of bile salts

TUBE 2: 5 ml pancreatin solution

 TUBE 3: 5 ml pancreatin and a few grains of bile salt. 

Then we measured the pH at 0, 20, 40 and 60 min in a 37c water bath. 

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Here you go @Former-Member @ENKELI