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Complete report of Human Anatomy and Physiology with title Food

Test, that arranged by:
name : Qoryani
ID : 141 444 2012
class : ICP Biology B
group : V (Five)

after checked and consulted by Asswastant and Asswastant Coordinator, so thwas

report was accepted.

Makassar, April 2017

Assistant Coordinator, Assisstant,

A Citra Pratiwi,.S.Pd,. M,Ed Manggemba Daeng Paropo,S.Pd

Known by,
Lecturer of Responsibility

Dr. Drs. Andi Musyawwir Taiyeb, M.Kes,

ID : 19644016 198803 1 002

CHAPTER I
INTRODUCTION
A. Background
Processes that occur in the body was complex chemical and highly
complex physics. It was therefore necessary also to balance the principles
between principles of chemwastry, physics and biology are respectively
engaged in science. If one of the principles of thwas science was not known,
then the principles of the physiology of human Interrupted . The Body it
would be composed of several organ systems that work dalamtubuh. The
organ systems composed by certain organs that contain some kind of network
that was composed of a variety of cells. One of the systems that exwast in the
human body was the digestive system. Based on the description above, then
we will do a practicum on with observe the digestive system working in the
salivary glands enzymatic break down complex carbohydrates.
The digestive system, saliva plays a role in helping digestive .
Carbohydrates or starch have started small partly in the mouth broken by the
enzyme ptyalin. Enzymes in the saliva that break down starch (amylum) into
dwasaccharide maltose and glucose polymers other small. In addition to the
digestion, saliva also plays a role in oral hygiene. Especially the type salivary
secretion of mucus was important in maintaining the health of the oral
twassues. The oral cavity contains bacteria or pathogens (harmful) that can
easily damage the twassue and cause dental caries (cavities). Saliva also
Prevent damage in several ways. A laboratory work was necessery to know
the other activities of saliva.
B. Purpose
The purpose of thwas experiment was to determine the activities od
saliva i the digestive tracts.
C. Benefit
The benefit of thwas experiment was the student will can determine the
activities od saliva i the digestive tracts.
CHAPTER II
REVIEW OF LITERATURE

Saliva is a body fluid, secreted by three pairs of major salivary glands

(parotid, submandibular and sublingual) and by many of minor salivary glands
[1,2]. Primary saliva is secreted in secretory endpieces (acini) of salivary glands.
Primary saliva is modified by serum exudates via tight junctions between several
glandular cells (ultrafiltration) and via transcellular diffusion through these cells.
Primary saliva is also modified in the intercalated, striated and excretory
(collecting) ducts leading from the acini to the mouth. Entering the mouth, ductal
saliva of several salivary glands are blended, and supplemented with many
constituents that originate from intact or destroyed mucosal cells, immune cells,
and oral microorganism [1,2]. Blood constituents also enter the oral cavity via
gingival crevicular fluid, via the mucosa as mucosal transudate, and via intraoral
bleeding [1,2]. Consequently, a complex mixture of a high variety of molecules is
the result in the oral cavity, frequently called mixed saliva and/or whole saliva
in the scientific literature. Whole saliva is a major determinant of the
environment on all the oral surfaces. On tooth surfaces saliva plays an important
role in acquired pellicle formation, which is a thin (ca. 0.51 m) layer of several
salivary proteins with calcium hydroxide binding properties [1,2]. Acquired
pellicle plays a major role in crystal growth homeostasis of the teeth, and in
physico-chemical defense of tooth surfaces (Fbin, 2012).
In the human digestive process, foods undergo major size reduction to help
release embedded nutrients so that they may easily pass into the bloodstream for
eventual absorption by the body cells. Mouth and stomach are the major
compartments where foods are disintegrated into small size, whereas small
intestines are themajor site of nutrient absorption. In the digestive tract, both
mechanical forces and chemical reactions break down ingested food into small
molecules. The rate kinetics of digestion depends on the chemical and physical
characteristics of food and their interaction with the physiological events
occurring within the gastrointestinal (GI) tract. Digestion of foods begins with
chewing in the mouth. The oral step is rapid but plays an important role in
digestion. Mouth secretessaliva containing mucus and the enzyme amylase.
Mastication reduces the particle size, and hydrates and lubricates the food by
mixing it with saliva. Mastication also reduces viscosity of starchy food by
therapid action of salivary amylase (Hoebler and others 2002). Food bolus is
formed and transported through the esophagus to the stomach by the mechanism
of peristalsis. Peristalsisis an advancing wave of contraction of the walls of a
flexible conduit, forcing the contents forward (Kong,2008).
Saliva flow isanother physiologica l factor that can influencethe texture
perception of foods (Engelen & van der Bilt,2008 ). Saliva is composed of
99%water and therefore dilutes food during mastica- tion, which may influencethe
perception offat-related texture attributes (Engelen, deWijk,Prinz,van der
Bilt,&Bosman,2003; Neyraud, Palicki,Schwartz,Nicklaus,&Feron,2012 ).
Through stim- ulation, SFcan beincreased over several times.Saliva can bestim-
ulated by taste and mechanical input aswell asbythe sight and smell of food
(Engelen et al.,2003;Froehlich,Pangborn,&Whi- taker, 1987;Mackie &Pangborn ,
1990 ). Noinformation isavailable regarding whether pure fat oroil isable
tostimulate SFand ifan increased amount of saliva influencesfat perception. It has
also been suggested that the composition ofsaliva influ- ences fat perception.
Salivary proteins such asmucins may de- crease fat perception due totheir
lubricating properties (Engelen et al.,2007 ), and the activity ofthe salivary
enzymes lipase and lysozyme have been reported toincrease fat perception
(Neyraud et al.,2012 ). Until now, nostudy has investigated the influenceofall
ofthe described physiolog ical factors onfat perception inalarger cohort. The aim
of this research istofurther investigate the relationship between variations inoral
physiology and the sensory perception of fat.PROP bitternes s, FPcount,SFand
saliva flowincrease (SFI) through oil stimulati on were chosen asthe physiologica
l factors and were all included in astatistical model toaccount for their var- iation.
Asmouthfeel sensation s have animportant role infat per- ception, the
influencesofPROP bitternes s and the FPcount on the perception ofpressure were
also examine d. Thus,the hypoth- eses tested in the present study were that
(1)PROP bitterness influences fat perception,(2)the FPcount influencesfat percep-
tion, (3)SFinfluencesfat perception and (4)the physiological fac- tors that are
associated with the perception ofpressure also influence fat perception.For
hypothesis (3),three sub-hypothese s were defined: (3.1)unstimulated
SFinfluencesfat perception, (3.2) stimulation with oil increases SFand (3.3)the
absolute amount of SFI influencesfat perception (Nachtsheim. 2013).
Saliva is produced by three pairs of major glands, the parotids, the
submandibulars, and the sublinguals, located outside the mouth, and hundreds of
minor glandseach the size of a pinhead and located just below the oral
epithelium (Figs. 2 and 3). As judged by magnetic resonance imaging, the volume
of the parotid gland is about 2.5 times that of the submandibular gland and eight
times that of the sublingual gland (Ono et al. 2006). Similar relationships are
obtained when the comparisons are based on gland weights, the parotid gland
weighing 1530 g (Gray 1988). The saliva from the parotid and submandibularn
glands reaches the oral cavity via long excretory ducts (7 and 5 cm, respectively),
the parotid duct (also called Stensens duct) opening at the level of the second
upper molar, and the submandibular duct (Whartons duct) opening on the
sublingual papilla. In about 20% of the population, the parotid duct is surrounded
by a small accessory gland. Sublingual saliva empties into the submandibular duct
via the major sublingual duct (Bartholins duct) or directly into the mouth via a
number of small excretory ducts opening on the sublingual folder. Likewise, the
saliva of minor glands, such as of the buccal, palatine (located just in the soft
palate), labial, lingual, and molar glands, empties into the mouth directly via
small, separate ducts just traversing the epithelium (Tandler and Riva 1986).
Unless saliva is collected directly from the cannulated duct, the saliva in the
mouth will be contaminated by the gingival crevicular fluid, blood cells,
microbes, antimicrobes, cell and food debris, and nasopharyngeal secretion.
Consequently, mixed saliva (whole saliva) collected by spitting or drooling is
not pure saliva, although the term saliva is usually used (Ekstro, 2011).
Food properties such as structure, composition, appearance, size, and
shape influence the masticatory function (Figure 1) (Togashi and others 2000;
Foster and others 2006; Woda and others 2006; Lenfant and others 2009).
Mastication provides sensory feedback from which texture and flavor perceptions
are derived (Brown and others 1998). Textural terms are often used to describe the
physical properties of the various foods used in mastication research. The terms
used to describe foods are extensive, and definitions of common terms are not
always consistent. As an example, Foegeding and Drake (2007) provide a list of
texture terms used for describing cheese.These include terms that are evaluated by
hand, first bite, and multiple bites (chewdown and residual at the point of
swallowing) and include firmness, springiness, rate of recovery,
fracturability,degree of breakdown, cohesiveness, adhesiveness, and smoothness.
There is some discrepancy between the definitions of these terms and those used
in materials science, for example, hardness and firmness (Foegeding 2007). For
solid foods these are generally measured using compression or cutting tests on an
Instron Universal Testing Machine (Foster and others 2006) or Texture Analyzer
(Stable Microsystems) (Hutchings and others 2009), which measure force and
deformation over time. A portable tester has also been developed and is
commonly used for measuring the modulus of elasticity (E) and toughness (R) of
test foods (Lucas 2004). Instrumental texture profile analysis (TPA), which is
commonly used to measure food texture, returns values for fracturability,
hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness
(Bourne 2002). Rheometers are commonly used to study stress/strain relationships
in liquids, semisolids and soft solid foods (Kylie, 2011).
Saliva is implicated in a wide variety of physiological and biological
processes that are crucial to the initial digestion in the upper parts of the
gastrointestinal (GI) tract including lubrication, cleansing, enzymatic digestion
and maintenance of dental and mucosal integrity16.Reduction of particle size,
reduction of resistance against food deformation and the formation of a coherent
bolus that can be swallowed are the main goals of the chewing process. Saliva
moistens the fragmented food particles glands and the saliva they produce also
play a major role in the health of the oral cavity and the proximal portion of the
gastrointestinal tract11. The whole saliva is derived predominantly from three
paired major salivary glands, i.e. the parotid, submandibular and sublingual glands
(together accounting for about 90% of the fluid production) as well as from the
minor salivary glands in them oral mucosa16. Under stimulated conditions parotid
glands contribute approximately 25% of whole saliva, the submandibular/
sublingual glands about 67% and minor salivary glands about 8%5,20. At high-
stimulated flow rates, parotid saliva may constitute up to 49% of whole saliva The
subjects were seated comfortably in an upright position, with back support up to
midscapular level but without headrest. Salivary samples were collected under
quiet circumstances in a laboratory. First, unstimulated saliva was obtained, so
that a baseline flow rate could be determined3. Unstimulated saliva was
collected over a period of 5 min. Before collection, the mouth was emptied by an
initial swallow The physical properties of the natural food samples were tested by
crushing the food in a pneumatic bite simulator. This apparatus consisted of a
probe, attached to a pneumatic cylinder. The probe had a conical cusp with a slope
of 120 degrees14. The position of the probe during crushing was monitored by a
linear variable differential transformer and the velocity was 1mm/s. Force-
deformation curves were obtained by plotting the data points of the force as a
function of the percentage deformation of the food samples. From these curves the
forces and compression percentages were obtained, where mechanical failure
occurred. Six samples of each food were measured (Gaviao, 2004).

CHAPTER III
OBSERVATION METHOD
A. Time and Place
Day/Date :Wednesday/April 26th 2017
 Time : 10:30 12:00 am
Place : Laboratory of zoology at the 3nd flour in east side
faculty of mathematics and science state university
of makassar

B. Tools and Materials

Tools and material used are :
1. Tools
a. Test tube
b. Drop ppette
c. Beaker glass
d. Bunsen
e. Tripod
f. Screen
g. Drop plat
h. Measuring glass
2. Materials
a. Saliva
b. Atmus paper
c. Acetc acid solution
d. HCl 1 N
e. NaOH 1 N
f. Starch solution 1%
g. Iodine solution
h. Fehling A and B solution
i. Dwastilled water

C. Work procedure
1. Activity I
a. Took 5 mL of saliva anf enter into a test tube and measuring the pH
of saliva.
b. Added 2 drops of acetc acid and measuring the pH of saliva and
acetic acid. Observe precipitation occurs.
2. Acitvity II
a. Took 2 mL saliva and insert it into the test tube.
b. Added 1 mL of HCl 1 N . heat for 10 minutes. Observe the color the
tube was formed.
 c. Neutralized with 1 mL of NaOH and then test the reduction reaction
of sugar with added into the reaction tube 10 mL of fehlings
solution A and B and heat until 10 minutes. Observe the color change
occurs.
3. Activity III
a. Took 5 mL of 1% starch solution and insert it into the test tube.
b. Added 2 mL of saliva andd stir until well blended with stract
solution. Wait until 3 minutes.
c. Took the mixture and place on a plate that previously had spilled
drops 1 drop of iodine. Observe the change of color on the plate
drops.
d. Took 5 ML OF a mixture of saliva and starch solution and put in a
test tube, added 10 mL of fehlings solution A and B then heat untul
3 minutes, Observe the change.

CHAPTER IV
OBSERVATION RESULT

A. Observation Result
Activity 1
Sample pH Viskositas
Saliva 9 +++
5 ml saliva + 2 drop acetic acid 3 +

Activity 2
Sample Solution color
transparant + white precipitate

2 ml saliva + 1 ml HCL

2 ml saliva + 1 ml HCL + 1 ml Transparant

NaOH after heated
 Dark blue

2 ml saliva + 1 ml HCL + 1 ml
NaOH +10 ml fehling A and B

Dark blue

2 ml saliva + 1 ml HCL + 1 ml
NaOH +10 ml fehling A and B
after heated

Activity 3
1. With iodine test
Solution Minute Color
5 ml starch 1% + 2 ml saliva + iodine 3

Blue with purple

5 ml starch 1% + 2 ml saliva + iodine 6
 Transparent
5 ml starch 1% + 2 ml saliva + iodine 9

Transparent

2. With glucose test

Sample Solution color
5 ml starch 1% + 2 ml saliva + 10 ml fehling A and B

Purple with blue

5 ml starch 1% + 2 ml saliva + 10 ml fehling A and B
after heating

Dark purple and

blue

B. Discussion
According to the observation that have been done, in the first activity
which we observe the acidity and the vwascosity on the saliva before and after
added the acetic acid. We know that the pH of the saliva before added acetic
acid was 3, that mean the saliva has base acidity, while by direct observation
the vwascosity of the saliva before added acetic acid was vwascous. The
humans saliva has contain of 99.5% water, while another 0.5% conswasts of
electrolytes, mucus, glycoproteins, enzymes, and antibacterial compounds such
as secretory IgA and lysozyme.
The second activity we did other treatment on the saliva, which on the
first treatment, the saliva mixed with HCl, the second treatment the saliva
mixed with HCl and NaOH then heated, then the third treatment, saliva mixed
with fehlings solution A and B. Same as the first activity, the observe did
before and after heated. On the first treatment we got the change of saliva after
added HCl was turn to transparant and found white precipitate, the precipitate
occure caused the change of saliva compotition after added the HCl as the acid
solution. Then the second treatmen that we added NaOH, we got change
transparant, the precipitate was gone caused added of NaOH netralize the
acidity of saliva and HCl on the first treatment. Then the third treatment that
added fehlings solution And B in the saliva, NaOH and HCl mixed, we got
change of color was blue cause the fehlings solution has blue color, then after
heated the color change became dark color, it was caused the heat change the
compotition of the mixed compound.
The activity III that we done was to observe the change of the saliva after
added some solution. In thwas activity also did some treatment which in the
first treatment we mixed 5 ml of starch solution 1% , 2 ml of saliva and iodine.
Then after observed during 3 minutes, we could not get anychange on the
color. Thus the second treatment added 5 ml of starch solution 1% , 2 ml of
saliva and Fehling A and B. In the second treatment we observed before and
after heat the mixed. Before heat we got change of color was blue caused the
fehlings solution has blue color, then after heated the color change became
dark blue, it was cause the compotition of the chemical compound in the mixed
solutioh has change.
 CHAPTER V
CONCLUSION AND SUGGESTION

A. Conclusion
Accroding to the experiment that have been done, we could take a
conclution that the saliva has some activities on the digestive tract that proov
by the change of the color cause some different treatment did to the saliva.
The saliva has base acidity, that cause added thoose some different solution as
the treatment wound gave different effect to the saliva change of color.
B. Suggestion
After done thwas experiment, the suggest was the aswasstant should be
present while the experiment conduct and guide the apprantice about the
experiment are go to do.
 BIBLIOGRAPHY

Ekstrom Jorgen,etc.2012 .Saliva and the control of its secrection;20-21.

Fabian tibor karoly.etc.2012.Salivary defense proteinstheir network and role in

innate and acquire3d oral immunity. International journal of molecular
sciences. ISSN :1422-0067 vol. 12; 4296.

Gaviao maria betriz Duarte, andries van der bilt. 2004. Salivary section and
chewing; stimulatory effects from artificial and natural foods. Journal of
applied oral scbice vol 12 (2); 159-63.

Kylie d, etc. 2011. The role of oral processing in dynamic sensory perpection.
Journal of food science. Vol 76 nr 2.