Year 11 Biology

Assessment Type 2: Investigation Folio

Practical - Digestion of Egg White
Background:
Pepsin is a protein-digesting enzyme secreted from the gastric glands of the stomach as an
inactive form, called pepsinogen. The stomach is highly acidic, (pH 2), and this converts
pepsinogen into the active pepsin. As a result the catalytic action of pepsin, protein molecules in
our food are hydrolysed into smaller fragments, each containing several amino acids. These
fragments are later digested by enzymes into single amino acids in the small intestine. Pepsin,
like other enzymes, works most effectively at a particular pH value and temperature. The wrong
pH, can alter the delicate three-dimensional shape of the enzyme, and thus change the way it
binds to its substrate. Usually pepsin is inactive at pH values higher than 5. In this experiment
we will use boiled egg white, or albumen, as a convenient source of protein, and investigate how
pH and temperature can influence the rate of breakdown of this protein by pepsin.
Aim: To determine which pH conditions result in fastest digestion of the egg white
Materials:
Cubes of egg white
5 large test tubes with stoppers
20% pepsin
Distilled water
1M hydrochloric acid
1M sodium hydroxide
Acetic acid
Sodium carbonate
370C incubator
Electronic balance
Method:
1.
Read through this method and construct a suitable data table to record your results.
2.
Cut 12 x 0.5 cm cubes of egg white. Pair the egg white cubes.
3.
Place pairs of egg white cubes on the electronic balance to find the total mass.
4.
Place pairs of egg white cubes into 6 test tubes. Label each test tube 1-6.
5.
Using a measuring cylinder, add acid or alkali to the tubes as indicated in the table below.
6.
Using a measuring cylinder, add 5 ml 20% pepsin solution to each tube except for tube 6.
7.
Copy the table below into your notebook and Record your results
8.
Compare the acidity of each tube by testing the pH levels using a piece of pH test paper so
that a small drop of liquid runs on to it. Compare the colour produced on the paper, with the
standard chart supplied. Repeat this for each tube and record your results in the table.
9.
Place all test tubes at 370C.
10. After 24-48 hours, carefully remove all pieces of egg white from each tube using a sieve
and spoon. Carefully dry them with paper towel and weigh them on the electronic balance
for each tube.
11. From your measurements, calculate the percentage of the egg white that has been
digested by the pepsin solution.

Tub
e

Egg-white suspension and pepsin plus:

5 ml 1M hydrochloric acid solution

5 ml acetic acid solution

5 ml water

5 ml sodium bicarbonate solution

5 ml 1M sodium hydroxide solution

5 ml water with no pepsin

pH

Appearance of contents after 5 minutes

Assessment
After carrying out your experiment, you will need to prepare a full scientific report on your
experiment findings. You will need to include an abstract, introduction, materials and methods,
results and discussion.

ASSESSMENT TABLE
Section
Abstract

Introduction

Materials
Methods

and

Results

Discussion

Conclusion

Application and
Communication

Criteria
Summarize the aim, method, results and
conclusions
State background information
State aim of the experiment
State a testable hypothesis
Identify and classify the variables
Describe materials and method in
sufficient detail
Follow instructions accurately and safely
Draw a scientific diagram of the
apparatus
Record data accurately and precisely
Present data in a table using appropriate
title, row and column headings, units and
symbols.
Plot a graph of dependent variable
versus independent variable
Analyse data and interpret results
Evaluate strengths and weaknesses of
an experiment
Suggest improvements to the design of
the experiment
Identify and discuss sources of random
and systematic errors
Write a conclusion that is based on the
results
State whether the hypothesis is
supported or not
Communication of knowledge and
understanding of biology
Use of appropriate biological terms,
conventions, formulae and equations
TOTAL

Performance
Standards
KU3
KU3

I3

I4

AE1

AE2

AE1

KU3
A2

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