Question

Students in a science dans read that food Mlects the prof the mouth bin that salivary pH feedback resones pH, The den

decides to design an experiment to test this statement. The teacher gave you the task of testing the elude el a mild add,
The student witnessed the procedures

1. Place three drops of lemon juice in your mouth and with mond
2. Immediately test the pH of the sals on your
3. Continue testing your say every minute for ten mas,
The teacher reads the procedures and as intended stores
What changes will help retain the own procedures couch moment internet
improves the procedures
Does Hot improve the procedures?

Answer 1

The experiment aims to test the effect of lemon juice on saliva pH, highlighting the importance of the protective buffering capacity in maintaining the stability of body fluids. Suggestions for improving the experiment include controlling variables, standardizing pH testing, conducting multiple trials, and possibly having a control group.

Step-by-step explanation:

The student's experiment is designed to observe how the introduction of an acid, in this case lemon juice, affects the pH of saliva. Saliva typically has a pH that is slightly acidic, ranging anywhere from 6.35 to 6.85. It is important to understand that the pH of saliva and other body fluids plays a crucial role in various physiological processes. In the mouth, saliva helps to initiate the digestive process through enzymes like salivary amylase and aids in the formation of the food bolus. Moreover, buffer solutions in saliva help to neutralize the changes in pH, which could otherwise affect the structure of macromolecules such as proteins.

To improve the experiment's procedures, further steps could include: controlling for factors that may influence saliva pH prior to starting the experiment (such as eating or drinking), using a standardized pH testing method, having multiple trials for reliability, and possibly including a control group that does not receive lemon juice for comparative purposes. Additionally, including specific time points for pH measurements after the introduction of the acid could provide more precise data on how quickly and to what extent the pH is neutralized by buffering mechanisms in the saliva.