Eat Natural, Eat Easy.

What are we testing?

In this lab, the goal was for us to see types of protein that was most effeciently digested. We are trying to prove that more nautral types of proteins are easier for the body to use and digest.

What we think.

What we thought was that more natural sources of protein such as beans and white meat are more effecient to digest than synthetic sources of proteins such as tofu.

What we did.

After obtaining 40 g of chicken, pork, edamame and tofu, we cut each one to uniform size. We then proceeded to add 100 mL of stomach acid (HCl) into each of the four separate beakers, added 5 ml of saliva into each in order to obtain amylase, and inserted each of the four samples into a beaker. The samples were observed for a period of three days, after which we removed them from the beakers using forceps and examined them to see the patterns of digestion.

What we found.

While the initial mass for each of the four samples was 40 g, this changed after the three day period. The chicken was 46.2 g, the tofu was 36.6 g, the pork was 31.8 g and the edamame was 41.5 g.

What does this mean?

The less processed foods were digested easiest by the stomach acid. But remember! The stomach is constantly moving and adding many other acids, and the pieces we swallow are a lot smaller. However, even considering these errors, the more naturally derived protein sources like edamame and pork was easily digested.

So, what should you do?

The easier your body can digest foods, the better it is for your metabolism and our bodies are more able to extract the most nutrients out of those foods. So start eating closer to what comes out of ground, not a man made plant. For vegetarians especially, we think tofu is a better protein substitute. However, beans and shelled edamame are better for our bodies.

On day 1 of the lab, we brought materials that we needed for the lab. There were 4 types of proteins; Edamame, tofu, chicken, and pork. We cut the tofu, chicken, and pork the smaller sizes that were about the size of the edamame. We put them into separate beakers and added amylase obtained by our saliva. We then added the stomach acid and wrapped them closed.

On day 2 of the lab, we checked up on the progress of the digestion of the sources of protein. We decided we would wait one more day for it to digest.

On day 3, the final day of the lab, we unwrapped the beakers and measured how much of the sources were digested and how effective the lab turned out!

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