When we returned to science class today, not much from our lab had changed. In test tube A, the pepsin had crystallized around the egg whites. The pepsin in test tube B had dissolved into the water and made it foggy. Test tube C still had no reaction. Test tube D had the most change. The egg whites had shrunk a little bit and there were bubbles. The materials that were best at breaking down the egg were the hydrochloric acid and pepsin. Alone, the pepsin did not do much to break down the egg white. Hydrochloric acid, alone, also did not do much. Together, they had broken down the egg a little bit. In the end of the lab I concluded that the chemical digestion of protein in food is a slow reaction. This is my conclusion because none of the test tubes had broken down the egg whites.
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