ISB 2016 G4 Project Group 2 Presentation

1. Relationship between pH
and Vegetable Digestion
Evan Chen, Karina Zeng, Vivian So, Wilson Li

2. To what extent does the pH level of
vegetables affect the rate of
enzymatic activity as measured by
time it takes for amylase to digest
vegetable juices?

3. Personal Engagement

4. Explanation of Starch and Digestion
Bond is broken to make Maltose and
Glucose through digestion

5. Variables
-pH
-Rate of starch digestion

6. Setup

8. Measuring the Digestion Rate – Refractive
Index/Brix Index

9. Results
R² = 0.04290.00%
5.00%
10.00%
15.00%
20.00%
4 4.5 5 5.5 6 6.5 7
PercentStarchConcentration
pH
pH vs. Starch Concentration for Various
Vegetables
CauliflowerCarrots Broccoli
Sweet Potato
Potato
Canned Corn

10. “
”
There is no correlation
between pH and rate of
vegetable digestion.

11. Significance

12. Improvement 1: Vegetable Juice
Concentration

13. Improvement 2: Vegetable Quantity

14. Improvement 3: Concave Mirror

15. Improvement 4: pH Measurements too
close to 7

16. Resources
 http://www.sciencebuddies.org/science-fair-
projects/project_ideas/FoodSci_p049.shtml#procedure
 http://www.picse.net/GROWSMART/docs/orangeJuicePrac.pdf
 http://chemwiki.ucdavis.edu/Core/Biological_Chemistry/Carbohydrates/Case_Studi
es/Starch_and_Iodine
 http://foodsafety.wisc.edu/business_food/files/approximate_ph.pdf
 http://thepaleodiet.com/fruits-and-sugars/