Stomach Acid and Antacid

The video tutorial demonstrates an experiment simulating stomach conditions to observe food breakdown and the effect of antacids. Using boiled egg white, pepsin, hydrochloric acid, and antacid tablets, the experiment shows how gastric acid aids protein digestion and how antacids can neutralize acidity, affecting enzyme activity. The procedure involves dissolving pepsin in acid, adding it to egg white, and comparing it with a mixture containing antacid. Observations reveal that the egg white without antacid dissolves, while the one with antacid remains, illustrating the role of acidity in digestion.

Describe the materials needed to simulate stomach conditions in the experiment.

Explain the process of preparing the egg white for the experiment.

What temperature is used in the water bath during the experiment, and why is it significant?

What observations were made after one hour regarding the egg white in both boiling tubes?

What is the role of pepsin in the digestion process?

Why is it important to measure the pH of the solutions in the experiment?

How does the presence of an antacid affect the activity of pepsin?