As the Stomach Churns Lab Report: Part I

Today in class, we filled four different, labeled test tubes with egg whites to see how different amounts of substances, in this case, enzyme pepsin (meat tenderizer), hydrochloric acid, and water, react together. The first tube contained 10mL of meat tenderizer with nothing occurring immediately. Test tube "B" had 5mL of pepsin and 5mL of water. The liquid turned foggy making the egg whites difficult to see. Hydrochloric acid was added to the egg whites in test tube "C". There was no immediate reaction. The fourth tube contained 5mL of pepsin and 5mL of hydrochloric acid; the egg whites started breaking down and the solution became bubbly. We were then assigned to test the solutions with blue litmus paper which turns pink when acid is in its presence. Test tubes A and B stayed the same, possibly because it didn't have hydrochloric acid in the solution. Test tubes C and D, however, turned pink. My guess is that hydrochloric acid causes the litmus paper to turn pink. I await for the results tomorrow.