Use the following description of an experiment to answer the questions.
A mixture was made of water and egg white (albumin). Upon heating, the mixture coagulated. The following tests were then performed on the coagulated mixture.
Test Tube 1 The mixture is added to trypsin and a pH buffer of 9.
Test Tube 2 The mixture is added to trypsin and bile.
Test Tube 3 The mixture is added to trypsin and a pH buffer of 3.
7. The three test tubes were placed in an incubator at 37°C for one hour. The experimenter observed that the egg white was absent in test tubes 1 and 2, but still present in Test Tube 3.
Complete the following.
a. Describe what happened to the egg white in Test Tubes 1 and Test Tube 2 to make it disappear.
Answer: It was mixed in with trypsin and bile, two elements which will cause the disappearance of the egg white. The first one, well the PH is too high, which cause it to disappear as well.
Describe the role of bile in this experiment based on the results.
um........????
Identify and describe another test that would provide evidence for the process being tested in the experiment
Help!!!!!
I am totlayy confused!
http://en.wikipedia.org/wiki/Trypsin
Bile is very alkaline, also.
You could do this same experiment on milk products
when you move the slide to the left, in what direction does the letter D appear to move
Wait a minute. Isn't the optimal pH for trypsin to work about 8, so the egg white disappeared because the protein is broken down because pH 9 is just about right. pH 3 is too acidic for trypsin. But I'm not sure about bile because its role is to emulsify fats gobules.
Based on the experiment described, the egg white disappeared in Test Tubes 1 and 2 when mixed with trypsin and bile. Trypsin is an enzyme that breaks down proteins, and bile is a substance that aids in the digestion of fats. In this case, both trypsin and bile acted on the egg white, causing it to break down and disappear.
The role of bile in this experiment is to help in the digestion of fats. Bile is alkaline in nature and plays a crucial role in emulsifying fats and facilitating their absorption in the small intestine. By adding bile to the mixture containing egg white and trypsin, it enhances the breakdown of proteins, resulting in the disappearance of the egg white.
To provide evidence for the process tested in the experiment, another test could be performed. One possible test is to measure the protein concentration before and after heating the mixture using a spectrophotometer or another protein quantification method. By comparing the protein concentration in the mixture before and after heating, it would provide evidence of the coagulation and subsequent breakdown of proteins like egg white by trypsin and bile.