13 October 2026

How Fast Does Sound Travel? Five Experiments to Measure the Speed of Sound

 

How Fast Does Sound Travel? Five Experiments to Measure the Speed of Sound

Can you measure something you cannot see? With a microphone, a tuning fork, a tube and some clever physics, the answer is yes.

Hemel Private Tuition | Practical Physics | GCSE and A-Level Physics







Sound Is All Around Us — But How Fast Is It Moving?

Imagine standing in a field and watching someone hit a metal object with a hammer.

You see the hammer strike before you hear the sound.

Or perhaps you have watched a thunderstorm. There is a brilliant flash of lightning, followed some seconds later by a rumble of thunder.

Why the delay?

The answer is that light and sound travel at enormously different speeds.

Light moves at approximately 300 million metres per second in a vacuum, whereas sound travels through ordinary air at roughly 340 metres per second.

That is an extraordinary difference.

But how do we know that sound travels at around 340 metres per second? More importantly, could we measure it ourselves?

At Hemel Private Tuition, I particularly enjoy experiments where students can discover a physical quantity rather than simply accepting a value printed in a textbook.

The speed of sound provides an excellent opportunity because there is more than one way to measure it.

We can use resonance, echoes, microphones, oscilloscopes and computer-based data logging. We can even investigate why different experimental methods sometimes give slightly different answers.

That final point is especially important for A-Level Physics.

A good experiment does not simply produce the expected answer. It produces evidence that we can analyse, question and improve.

1. What Actually Is Sound?

Before measuring the speed of sound, we need to understand what is moving.

Sound is a mechanical wave produced by vibrations.

When a loudspeaker vibrates, it causes neighbouring air molecules to move backwards and forwards. Those molecules interact with neighbouring molecules, passing the disturbance through the air.

The molecules themselves do not travel all the way from the loudspeaker to your ear. Instead, energy travels through the medium.

In air, sound waves are longitudinal waves.

This means the particles vibrate parallel to the direction in which the wave travels.

We describe the alternating regions as:

  • Compressions: regions where the pressure and density are slightly higher.

  • Rarefactions: regions where the pressure and density are slightly lower.

Sound requires a medium, such as a gas, liquid or solid. It cannot travel through a perfect vacuum.

Its speed depends upon the properties of that medium.

Sound generally travels much faster through water and steel than through air, although the precise values depend on temperature and material properties.

The fundamental wave equation

For a periodic sound wave:

Wave speed = frequency × wavelength

In symbols:

v = f × λ

Where:

  • v = wave speed in metres per second (m/s)

  • f = frequency in hertz (Hz)

  • λ = wavelength in metres (m)

For example, suppose we produce a sound with a frequency of 500 Hz and measure its wavelength as 0.686 m.

Then:

v = 500 × 0.686

v = 343 m/s

That is close to the expected speed of sound in air at room temperature.

But the important question is how we can measure that wavelength — or alternatively measure how long sound takes to travel a known distance.

2. Experiment One — Measuring the Speed of Sound Using Resonance



This is one of the classic experiments in sound physics.

It is elegant, relatively inexpensive and gives students a direct connection between sound waves and standing waves.

Equipment

A resonance tube, water reservoir or adjustable piston, tuning forks of known frequency, metre rule, thermometer and optional microphone or sound-level sensor.

The principle

A tube containing air can resonate when the frequency of the sound matches one of its natural frequencies.

Consider a tube that is open at one end and effectively closed at the other by water.

At the water surface, the air has approximately a displacement node.

At the open end, it has approximately a displacement antinode.

For the lowest resonant frequency, the effective length of the air column is approximately one-quarter of a wavelength.

Therefore:

L = λ / 4

Rearranging:

λ = 4L

And:

v = 4fL

This simplified equation ignores a small correction associated with the open end of the tube.

Practical procedure

  1. Fill the resonance apparatus with water, leaving a short air column.

  2. Strike a tuning fork gently with a suitable rubber striker.

  3. Hold the vibrating fork just above the opening without touching the tube.

  4. Gradually lower the water level, increasing the length of the air column.

  5. Listen for the point at which the sound becomes noticeably louder.

  6. Measure the length of the air column.

  7. Repeat using different tuning forks.

At resonance, the sound will become noticeably more intense.

This is not because the tuning fork suddenly begins vibrating faster. The air column is responding particularly strongly to the frequency being produced.

Worked example

Suppose a tuning fork has a frequency of 512 Hz.

The first resonance occurs when the measured air-column length is 0.160 m.

Ignoring the end correction:

λ = 4 × 0.160 = 0.640 m

v = 512 × 0.640

v = 327.7 m/s

The measured value is slightly lower than the expected value of approximately 343 m/s at 20°C.

Why?

One important reason is that the displacement antinode is actually located a little beyond the open end of the tube.

The effective resonating length is therefore slightly longer than the measured tube length.

An A-Level improvement — use two resonances

A particularly good method is to find two consecutive resonance positions.

For a tube closed at one end:

First resonance: L1 + e = λ / 4

Second resonance: L2 + e = 3λ / 4

Here, e represents the end correction, assuming it remains approximately constant.

Subtracting the equations gives:

L2 - L1 = λ / 2

Therefore:

λ = 2(L2 - L1)

And:

v = 2f(L2 - L1)

This method has an important advantage.

The end correction cancels out.

Suppose the first resonance occurs at 0.160 m and the second at 0.495 m.

The difference is:

0.495 - 0.160 = 0.335 m

Therefore:

λ = 2 × 0.335 = 0.670 m

v = 512 × 0.670

v = 343.0 m/s

An excellent result.

These are illustrative measurements rather than actual laboratory observations, but they demonstrate how using two resonance positions can improve the method.

What students learn

This experiment brings together frequency, wavelength, standing waves, nodes, antinodes, resonance and experimental corrections.

It is also an opportunity to discuss why taking more measurements does not necessarily remove a systematic error.

3. Experiment Two — Two Microphones and the Time Taken for Sound to Travel



This is one of my favourite ways of introducing modern experimental physics.

Instead of measuring a wavelength, we measure a time interval.

The idea is remarkably simple.

Place two microphones a known distance apart. Produce a short, sharp sound near the first microphone. Measure how long the sound takes to reach the second microphone.

Then calculate the speed.

Equipment

Two microphones, a dual-channel oscilloscope or simultaneous-channel audio recording interface, a metre rule, connecting cables, and a sharp sound source such as a finger snap or hand clap.

Setting up the experiment

Imagine two microphones arranged along a straight line.

The first microphone is positioned near the sound source.

The second microphone is placed exactly 1.00 m farther away.

When a sound pulse is produced, the first microphone detects it before the second.

The oscilloscope displays two signals with a small difference in arrival time.

The relationship is:

v = d / t

Where:

  • d = distance between microphones

  • t = difference between arrival times

  • v = speed of sound

Worked example

Distance between microphones = 1.00 m

Time delay = 0.00292 s

Therefore:

v = 1.00 / 0.00292

v = 342.5 m/s

This is close to the expected value at room temperature.

Why use an oscilloscope?

An oscilloscope makes extremely short time intervals visible.

A delay of just three milliseconds would be difficult to measure directly with a stopwatch.

However, on an oscilloscope it becomes the horizontal separation between two waveform features.

Students can measure the time difference using cursors.

With a dual-channel instrument, both signals must share a reliable common timebase.

This experiment is also used in university teaching demonstrations, including an example documented by the University of Maryland.

lecdem.physics.umd.edu

Making the experiment more accurate

I would encourage students to repeat the experiment at several different microphone separations.

For example:

Separation (m)

Illustrative delay (ms)

0.50

1.46

1.00

2.92

1.50

4.37

2.00

5.83

If students plot separation (vertical axis) against time delay (horizontal axis), the gradient gives the speed of sound.

Gradient = change in distance / change in time

This is often better than relying upon one result.

It also introduces a crucial A-Level concept: a straight-line graph can identify the physical quantity we want while helping reveal systematic offsets.

A subtle problem

What happens if the microphone signals are not processed at exactly the same time?

Some recording systems introduce delays between channels.

If the channels are not synchronised, students could mistake an electronic delay for the travel time of sound.

For a sound travelling just one metre, even a small timing offset may create a significant error.

I would use a single synchronised two-channel system, where possible, and reverse the microphones as a useful check. The sound source should remain collinear with the microphones, and the pulses must not be so loud that they cause clipping.

The apparent simplicity of this experiment makes it ideal for discussing the difference between a straightforward formula and a genuinely reliable measurement.

4. Experiment Three — Measuring the Speed of Sound Using an Echo




An echo is sound that has travelled to a reflecting surface and returned to the listener.

It gives us another way to measure the speed of sound.

If sound travels a distance d to a wall and then returns, its total distance is 2d.

Therefore:

v = 2d / t

Where t is the total round-trip time.

The outdoor experiment

Imagine standing 50 m from a large, flat wall.

You produce a sharp sound and record the interval until its echo returns.

Suppose the time interval is 0.292 s.

The sound travels:

2 × 50 = 100 m

Therefore:

v = 100 / 0.292

v = 342.5 m/s

A pleasingly simple experiment.

However, a stopwatch is not an ideal instrument for measuring such a short interval.

Human reaction times are much too significant.

Instead, we can use a microphone and audio-recording software.

The waveform should show an initial pulse followed by a reflected pulse.

The separation between these events gives the echo delay.

An indoor laboratory version

We can reproduce the same principle using a long tube with a closed end.

Place a microphone close to the open end, pointing along the tube.

Produce a short sound pulse near the microphone.

The pulse travels down the tube, reflects at the closed end and returns.

Using a tube length of 1.50 m, the approximate return time would be:

t = 2 × 1.50 / 343

t = 0.00875 s

That is 8.75 milliseconds.

With suitable data logging, this is easy to display.

PASCO has published experiments using precisely this general technique, including configurations with a sound sensor, a closed tube and Capstone software.

PASCO
+1

The challenge of reflections

In a real laboratory, sound may reflect from walls, benches, equipment and other objects.

The microphone may detect several overlapping pulses.

Students must identify which signal is the required echo.

This is useful experimental problem-solving: the apparatus may be working perfectly, yet interpreting the signal still requires care.

For an outdoor echo experiment, choose a safe location away from roads and avoid very loud impulsive sounds. A computer-generated click through a modest loudspeaker can be a more controlled source.

5. Experiment Four — Using an Oscilloscope to Measure Wavelength

There is another approach that combines two microphones with a continuous sound of known frequency.

Instead of recording a single pulse, we use a steady tone.

A loudspeaker connected to a signal generator produces a sound at a chosen frequency.

Two microphones detect the resulting wave.

As one microphone is moved, its signal changes phase relative to the other.

When the signals return to the same phase, the microphone has moved by one whole wavelength, provided we follow successive alignments.

The procedure

  1. Generate a continuous tone, perhaps at 1,000 Hz.

  2. Place two microphones along the direction of propagation.

  3. Connect them to separate oscilloscope channels.

  4. Keep one microphone fixed.

  5. Move the other microphone slowly away.

  6. Identify successive positions where the waveforms are aligned in phase.

  7. Measure the separation between these positions.

At 1,000 Hz and a sound speed of 343 m/s:

λ = v / f

λ = 343 / 1000

λ = 0.343 m

So the distance between successive in-phase positions should be approximately 34.3 cm.

The experiment demonstrates that sound behaves as a wave rather than merely as a sequence of isolated events.

A useful extension

Repeat the experiment at different frequencies.

Students should discover that, in ordinary air under the same conditions, the speed remains approximately constant while wavelength decreases as frequency increases.

A 500 Hz tone has approximately twice the wavelength of a 1,000 Hz tone.

That provides a convincing practical demonstration of:

v = f × λ

There are some practical complications. Reflected waves can disturb the phase measurements, and moving a microphone sideways rather than along the sound path will create misleading results.

A directional sound source, careful alignment and a suitable distance from reflective surfaces all help.

6. Experiment Five — Using PASCO Sensors and Data Logging



In my home laboratory, I use PASCO equipment because it provides opportunities to explore measurements in much greater detail.

A major benefit of computer-based data logging is that it allows the student to inspect what actually happened during an experiment.

Instead of simply writing down one number, we can examine the waveform itself.

PASCO Capstone can display sound waveforms in a scope-style view. PASCO also provides published methods for measuring sound speed from reflected pulses, including a procedure sampling at 20 kHz.

PASCO Help Center
+1

A suggested PASCO investigation

I would use a sound sensor and an adjustable closed-end tube to perform an echo experiment.

The procedure would be:

  1. Measure the tube length.

  2. Position the microphone close to the open end.

  3. Set an appropriately high sampling rate.

  4. Record a short impulse and the returning reflection.

  5. Use the software cursors to measure the time interval.

  6. Calculate the speed of sound.

  7. Change the tube length and repeat.

Why sampling rate matters

Suppose the equipment records 20,000 measurements per second.

The interval between samples is:

1 / 20,000 = 0.00005 s

This is 50 microseconds.

During that time, sound travelling at 343 m/s moves approximately:

343 × 0.00005 = 0.01715 m

That is around 1.7 cm.

It means choosing a waveform peak only to the nearest sample can introduce appreciable timing uncertainty, particularly over short distances.

Students can investigate whether increasing the tube length reduces the percentage uncertainty.

They can also examine whether the waveform provides a sharply defined event or a less obvious series of peaks.

One caution: not every PASCO sound sensor or interface supports simultaneous high-speed recording from multiple microphones. The actual hardware specifications and recording mode must be checked before attempting a two-microphone time-of-flight experiment.

For this reason, a single-sensor echo method is often the more straightforward starting point.

7. Does Sound Always Travel at the Same Speed?

Here is a fascinating question to ask a student:

Would sound travel faster through the air in our laboratory on a hot summer afternoon or on a cold winter morning?

The answer is that sound travels faster through warmer air.

For ordinary temperatures, we can use the approximate relationship:

v = 331 + 0.6T

Where:

  • v = speed of sound in m/s

  • T = air temperature in degrees Celsius

This is a useful approximation for air under normal conditions.

Physics Classroom
+1

How the speed of sound changes with temperature

Approximate theoretical values for air, calculated using v = 331 + 0.6T.

325 m/s332.5 m/s340 m/s347.5 m/s355 m/s051015202530

At 0°C:

v = 331 + (0.6 × 0) = 331 m/s

At 20°C:

v = 331 + (0.6 × 20) = 343 m/s

At 30°C:

v = 331 + (0.6 × 30) = 349 m/s

That difference is measurable.

Why does temperature matter?

Increasing temperature increases the average kinetic energy of the air molecules.

The relationship between temperature and the speed at which pressure disturbances propagate can be described using the properties of a gas.

At A-Level, we can go further:

v = sqrt(γRT / M)

Where:

  • γ = ratio of specific heat capacities

  • R = molar gas constant

  • T = absolute temperature in kelvin

  • M = molar mass of the gas

For a given ideal gas composition, the speed increases in proportion to the square root of absolute temperature.

This also explains why we should measure the laboratory temperature whenever we undertake a speed-of-sound experiment.

Comparing an experimental value directly with 343 m/s without checking the temperature is not always appropriate.

A further investigation

Students could repeat one of the experiments on different days and compare the results against the predicted temperature dependence.

For an indoor experiment, this is preferable to deliberately heating air in an open laboratory, where temperature gradients and convection might introduce further complications.

Humidity also affects sound speed, although temperature is generally the dominant factor in ordinary school experiments.



8. Which Experiment Gives the Best Answer?

This is where the experiments become particularly valuable for A-Level students.

Different methods may produce different results even when measuring the same physical quantity.

Consider the following fictional set of results, illustrating what students might obtain at a laboratory temperature of 20°C.

Method

Measured speed

Difference from 343 m/s

Resonance, one position

328 m/s

-4.4%

Resonance, two positions

343 m/s

0.0%

Two microphones

342 m/s

-0.3%

Echo method

346 m/s

+0.9%

Phase and wavelength

339 m/s

-1.2%

These are illustrative results, not measurements from my laboratory.

The important question is not simply which experiment produced a value closest to 343 m/s.

We should ask why the answers differ.

Random errors and systematic errors

Random errors cause repeated measurements to vary.

For example, students may find it difficult to identify the exact resonance position because the sound becomes louder gradually rather than suddenly.

Systematic errors can shift every measurement in one direction.

Examples include:

  • Ignoring the end correction in a resonance tube.

  • Using microphones with a fixed electronic timing offset.

  • Measuring the wrong acoustic path.

  • Selecting a reflected waveform instead of the direct sound.

  • Using an assumed temperature rather than the measured air temperature.

Repeating measurements can help reduce the influence of random errors, but it will not automatically eliminate systematic errors.

This distinction is frequently important in GCSE and A-Level experimental questions.

Calculating percentage difference

We can compare an experimental result against a predicted value using:

Percentage difference = |measured value - predicted value| / predicted value × 100

If the measured speed is 339 m/s and the predicted value is 343 m/s:

Percentage difference = |339 - 343| / 343 × 100

Percentage difference = 1.17%

However, a small percentage difference does not automatically mean a measurement is reliable.

We must also consider its uncertainty.

For example, a result of 343 ± 15 m/s is less precise than one of 341 ± 2 m/s, even though the first happens to agree exactly with our expected value.

That is a distinction I particularly want students to understand.

9. Measuring Uncertainty — An A-Level Challenge

Suppose students use two microphones separated by:

d = 1.000 ± 0.005 m

They measure a time interval of:

t = 2.92 ± 0.05 ms

Their calculated speed is:

v = 1.000 / 0.00292 = 342.5 m/s

For independent uncertainties in distance and time, a first-order estimate of the fractional uncertainty is:

Δv / v = sqrt[(Δd / d)^2 + (Δt / t)^2]

Substituting:

Δv / v = sqrt[(0.005 / 1.000)^2 + (0.05 / 2.92)^2]

Δv / v = 0.0178

This corresponds to approximately 1.8%.

The absolute uncertainty is:

Δv = 342.5 × 0.0178

Δv = 6.1 m/s

So we might report:

v = 343 ± 6 m/s

This uncertainty includes only the quoted distance and timing contributions. It does not account for any unrecognised systematic errors.

For a conservative school-level approach, adding the percentage uncertainties gives a larger estimate of about 2.2%.

Either way, students begin to see that reporting a measurement properly is more than writing down the result of a calculation.

10. Can We Combine the Experiments into One Investigation?

This is the experiment I would be particularly interested in running at Hemel Private Tuition.

Rather than carrying out each method in isolation, I would organise a comparative investigation.

Students would measure the speed of sound using three approaches:

  • Resonance in an air column.

  • Time of flight between two microphones.

  • The delay between an initial sound pulse and its echo.

All three methods would be used under approximately the same laboratory conditions.

We would measure the air temperature, repeat each experiment and record the uncertainty.

Then we would compare the findings.

Interactive experiment comparison

Select a method to see what students measure and the main source of uncertainty.

What to measure

Frequency and the distance between successive resonance positions.

Equation

v = 2f(L2 - L1)

Main uncertainty

Identifying resonance positions, frequency uncertainty and acoustic end effects.

An investigation suitable for GCSE and A-Level

At GCSE level, students could focus on calculating speed, drawing graphs and explaining differences between results.

At A-Level, I would extend the exercise to include:

  • Uncertainty propagation.

  • Distinguishing precision from accuracy.

  • Identifying systematic errors.

  • Using best-fit lines and gradients.

  • Evaluating assumptions about wave behaviour.

  • Deciding whether different results agree within their uncertainties.

It is an excellent example of how one physical concept can support several levels of teaching.

11. From the Laboratory to the Real World

The speed of sound is much more than a textbook number.

Thunderstorms

When we see lightning, the light arrives almost instantaneously compared with the sound.

At approximately 343 m/s, sound travels about one kilometre in three seconds.

This gives us a rough method of estimating the distance to a lightning discharge.

However, this is not a reliable safety test. A storm can still be dangerous even if the thunder appears distant.

Medical ultrasound

Ultrasound scanners transmit high-frequency sound waves into the body and detect reflections from boundaries between tissues.

By measuring the time taken for reflected pulses to return, an instrument can estimate depth.

The principle resembles our laboratory echo experiment, although the speed of sound within tissue is different from that in air.

Sonar

Boats and ships use sound waves to investigate what lies beneath the water.

A sonar system sends out a pulse and measures the return time.

Depth is calculated using the round-trip distance and the appropriate sound speed in water.

The speed varies with temperature, salinity and pressure.

Music and musical instruments

Wind instruments depend upon standing waves and resonance.

The length of an air column helps determine the frequencies at which it resonates.

The same physics that explains our resonance tube helps us understand organ pipes, flutes and clarinets.

As someone interested in both physics and music, I find this connection particularly satisfying.

The mathematics of waves is not confined to the science laboratory. It is fundamental to the sounds we hear in music every day.

12. Why I Believe Students Should Carry Out These Experiments

After many years of teaching, I have become increasingly convinced that there is an important difference between recognising a scientific equation and understanding what that equation means.

A student might remember:

Speed = distance / time

They might also remember:

Wave speed = frequency × wavelength

And they might be perfectly capable of using both equations in an examination.

But ask them to measure the speed of something they cannot see, and the problem becomes much more interesting.

How do we know where the sound is?

How can we measure a time interval of a few milliseconds?

Why does a tuning fork become louder at certain air-column lengths?

Why do two apparently correct methods give different answers?

What does it mean when our data do not agree with the textbook?

These are the questions that turn a practical into a genuine learning experience.

One advantage of teaching in a well-equipped home laboratory is the opportunity to move between traditional experiments and modern instruments.

A tuning fork and resonance tube can sit alongside an oscilloscope, computer-based data logger and PASCO sensors.

Students can then see how different measuring techniques reveal different aspects of the same physical phenomenon.

I would rather have a student obtain a value of 336 m/s, recognise why it might be inaccurate and suggest a sensible improvement than produce 343 m/s without understanding how the measurement was made.

The first student is beginning to think like an experimental physicist.

13. Bringing Practical Physics to GCSE and A-Level Tuition

At Hemel Private Tuition in Hemel Hempstead, I teach GCSE and A-Level Physics with a strong emphasis on practical understanding.

My laboratory allows students to investigate scientific principles using real equipment rather than relying exclusively on diagrams, simulations or videos.

We can combine experiments with digital data logging, graph analysis, worked calculations and examination-style questions.

Online students can also benefit from live demonstrations using multiple cameras, close-up views of the equipment and screen sharing of experimental data.

The intention is not simply to make Physics entertaining.

It is to help students connect scientific theory with experimental evidence and develop the confidence to tackle unfamiliar examination questions.

For A-Level students in particular, the ability to interpret data and evaluate experimental methods is just as important as remembering formulae.

Conclusion — Measuring the Invisible

Sound travels through the air around us every moment of the day.

We hear it, recognise it and use it to communicate.

Yet the disturbance itself is invisible.

With a tuning fork and a tube, we can measure its wavelength.

With two microphones, we can measure how long it takes to travel a known distance.

With an echo, we can investigate the journey of a sound pulse to a reflecting surface and back.

And with an oscilloscope or data logger, we can make the behaviour of sound visible on a screen.

The fascinating part is that these experiments use different methods but should lead us towards the same physical answer.

They also teach something more valuable than a single numerical value.

They demonstrate that science depends upon measurement, evidence, uncertainty and the willingness to question our results.

The speed of sound may be approximately 343 metres per second at room temperature. But discovering how to measure it is where the real learning begins.

For GCSE and A-Level Physics tuition, including practical laboratory work, visit Hemel Private Tuition.

12 October 2026

Spallanzani's Digestion Experiment — Can We Build an Artificial Stomach?

 


Spallanzani's Digestion Experiment — Can We Build an Artificial Stomach?

Classic Biology Experiments | Hemel Private Tuition | GCSE and A-Level Biology

What happens to your food after you swallow it? Does your stomach simply dissolve everything in acid, or is something much more interesting taking place?

Imagine placing a piece of boiled egg into a test tube, adding a little liquid, and leaving it at body temperature. A few hours later, the egg white has started to disappear.

Now imagine repeating the experiment with exactly the same egg white but changing just one ingredient. This time, almost nothing happens.

Why?

The answer takes us back more than 240 years to an Italian scientist who helped change our understanding of digestion: Lazzaro Spallanzani.

In my teaching laboratory at Hemel Private Tuition, I enjoy taking historical experiments and adapting them so that students can investigate the science themselves. This is a particularly good example because it combines biology, chemistry, scientific history and experimental design.

We are going to build a simple artificial stomach, investigate the enzyme pepsin, and discover why the acidic conditions inside the stomach matter so much.

Chapter 12: Digestive System and Nutrition -  ppt download

MeisterDrucke - Kunstdrucke, Gemälde & Reproduktionen

1. The Scientist Who Challenged the Old Ideas About Digestion

During the eighteenth century, scientists did not fully understand what happened to food inside the stomach.

Some believed digestion was primarily a mechanical process, rather like grinding food into smaller pieces. Others thought fermentation or putrefaction might be responsible.

Spallanzani wanted experimental evidence.

Building on the work of earlier investigators, including René-Antoine Ferchault de Réaumur, he carried out a remarkable series of experiments involving food and gastric juices.

He investigated digestion both inside and outside the body. Some of his experiments involved swallowing small containers of food and subsequently examining their contents. By modern standards, some of these methods were decidedly unpleasant!

But the question he was investigating was extremely important:

Could food be broken down by the chemical action of gastric juice, even without the mechanical movements of the stomach?

His investigations helped establish that digestion was a chemical process and that gastric juice could act on food outside the body.

PMC
+1

This was a major step towards modern digestive physiology.

There is an important historical distinction, however. Spallanzani did not discover pepsin. That came later, with Theodor Schwann's work in 1836. Our artificial stomach is therefore a modern investigation inspired by Spallanzani's approach, rather than an exact recreation of his original experiments.

ERA
+1

2. What Actually Happens Inside Your Stomach?

When we eat a meal, several processes occur.

Our teeth break food into smaller pieces, increasing the surface area available for digestion. Saliva begins the chemical digestion of starch, and swallowing transports the food into the stomach.

Inside the stomach, muscular contractions mix the food with gastric juice.

Gastric juice contains several important substances, but two are particularly relevant to our experiment.

Hydrochloric acid

Hydrochloric acid creates the strongly acidic conditions found inside the stomach.

The stomach contents can have a pH of approximately 1–3, although the pH changes during digestion, particularly after eating.

These acidic conditions help to unfold proteins, activate pepsinogen to pepsin, and support the action of pepsin.

The acid also helps reduce the survival of many microorganisms entering with food.

Pepsin

Pepsin is a protease, an enzyme that breaks down proteins.

Proteins are large molecules made from amino acids joined together by peptide bonds.

Pepsin catalyses the hydrolysis of some of these bonds, producing smaller polypeptides and peptides. Further digestion takes place in the small intestine.

The important point is that pepsin works particularly effectively in a strongly acidic environment.

At approximately neutral pH, its activity is much lower.

This gives us an ideal question to investigate experimentally.

Is the digestion of protein caused by stomach acid, pepsin, or a combination of the two?

3. Building Our Artificial Stomach

We can construct a simple model of the stomach using test tubes, cooked egg white, pepsin and carefully prepared solutions.

The egg white is especially useful because it contains protein and is easy to obtain.

Heating the egg changes its protein structure. The proteins denature and aggregate, producing the familiar white, firm material found in a hard-boiled egg.

When pepsin breaks down these proteins, the structure may gradually soften or partly disappear.

This makes the digestion process potentially visible.

Equipment

  • Five or more test tubes or small laboratory sample containers

  • Test-tube rack

  • Hard-boiled egg white

  • Laboratory-grade pepsin solution

  • Prepared dilute hydrochloric acid or an appropriate pH 2 buffer

  • Neutral pH 7 buffer

  • Distilled water

  • Water bath maintained at 37°C

  • Thermometer or digital temperature probe

  • pH meter or suitable pH indicator strips

  • Measuring cylinders or pipettes

  • Forceps, small knife and ruler

  • Stopwatch or timer

  • Protective glasses and gloves

For accurate results, use commercially supplied pepsin suitable for educational laboratory experiments, following the supplier's instructions.

The acidic solutions must be prepared and checked by the supervising teacher. Pupils should not handle concentrated hydrochloric acid, and no one should taste or consume any of the experimental materials.

The five experimental conditions

The most useful arrangement is to keep the temperature at 37°C while changing whether pepsin is present and whether the solution is acidic.

Tube

Conditions

Purpose

A

Pepsin + pH 2 buffer

Artificial stomach

B

Pepsin + pH 7 buffer

Does pepsin work at neutral pH?

C

pH 2 buffer, no pepsin

Can acid digest protein on its own?

D

Water, no pepsin

Negative control

E

Pepsin + pH 2 buffer at 20°C

How does lower temperature affect digestion?

Ensure that the final volume of liquid is the same in every tube. Where pepsin is omitted, replace its solution with an equal volume of an appropriate control liquid. Check the actual pH after all reagents have been mixed.

The fifth tube is a temperature comparison, so its other conditions should match those of Tube A.

This simple arrangement enables students to explore two fundamental aspects of enzyme activity: pH and temperature.

4. Carrying Out the Experiment

Step 1 — Prepare the protein

Hard-boil an egg, allow it to cool, and separate the white from the yolk.

Cut the egg white into uniform pieces, perhaps approximately 5 mm cubes.

This sounds straightforward, but it introduces an important experimental issue: surface area.

A large cube contains more protein than a small cube, but also has a different surface-area-to-volume ratio.

If one test tube contains a much smaller piece of egg, it might appear to digest more quickly simply because more of its protein is exposed relative to its volume.

For this reason, the pieces should be as similar as possible.

For more quantitative work, use a balance to select pieces of approximately equal initial mass.

Step 2 — Prepare the test tubes

Label the tubes clearly.

Add equal amounts of the appropriate solutions, then add the same mass of egg white to each tube.

A practical starting point is to use 10 ml of total liquid and a small piece of cooked egg white in each tube. The concentration of pepsin should follow the educational reagent supplier's guidance, and preliminary testing will help determine whether a visible change can be obtained within the lesson period.

Step 3 — Control the temperature

Place Tubes A–D in a water bath at 37°C.

Keep Tube E at approximately 20°C.

Why 37°C?

Because it is close to normal human core body temperature.

The stomach is a warm environment, and the activity of digestive enzymes is influenced by temperature.

A controlled water bath is preferable to a beaker of warm water because the temperature remains much more stable.

Step 4 — Observe the changes

Record observations at regular intervals.

For example:

  • 0 minutes

  • 30 minutes

  • 60 minutes

  • 120 minutes

  • 240 minutes

Photographing each tube from the same angle, with the same lighting and a ruler beside it, makes the comparisons more useful.

Depending on the pepsin activity, protein preparation and conditions, measurable changes might take several hours. The experiment can also be left for a supervised longer observation period using suitable laboratory procedures.

Step 5 — Analyse the results

Students should record whether the egg white has:

  • changed shape;

  • softened;

  • fragmented;

  • reduced in apparent size;

  • or remained largely unchanged.

For stronger scientific evidence, we need to move beyond simple visual observations. We will return to quantitative measurements shortly.

5. What Results Should We Expect?

ILLUSTRATIVE EXPECTED RESULTS — NOT ACTUAL EXPERIMENTAL DATA

Illustrative extent of visible egg-white breakdown

Hypothetical visual breakdown scores after four hours, from 0 meaning no visible change to 5 meaning extensive breakdown. Actual results depend on enzyme activity and substrate preparation.

01.252.53.755A: Pepsin + acidB: Pepsin, pH 7C: Acid onlyD: Water onlyE: Pepsin + acid, 20°C
These scores only illustrate the pattern we might predict. They must not be treated as measured results or used as evidence that a particular quantity of egg white will disappear.

Tube A should generally show the greatest digestion because both the enzyme and favourable acidic conditions are present.

Tube B contains pepsin, but at neutral pH, where its activity is greatly reduced.

Tube C contains acid but no pepsin. The acid may affect the structure of the protein, but it does not carry out the same catalytic hydrolysis as pepsin.

Tube D should provide a useful comparison because neither the enzyme nor the acid is present.

Tube E should usually digest more slowly than Tube A, because the lower temperature reduces the rate of enzyme-catalysed reactions.

However, students should be prepared for some surprising results.

Small pieces of solid boiled egg white do not always show dramatic visible changes within a single lesson. Enzyme concentration, available surface area, the physical condition of the protein and the duration of the experiment all affect the outcome.

If stronger results are required, a prepared cloudy egg-white protein suspension can offer a more sensitive method. As protein particles are digested, the suspension may become clearer. This approach has been used in published biology teaching investigations.

American Physiological Society
+1

6. Why Does Pepsin Need Acid?

This is probably the most important scientific question in the entire investigation.

Enzymes are proteins with specific three-dimensional structures.

Their activity depends on the shape and chemical properties of the active site, where substrate molecules bind and the reaction is catalysed.

Changes in pH can alter the electrical charges of particular amino-acid groups within an enzyme.

These changes may affect the shape of the protein, the binding of the substrate and the chemical steps of catalysis.

Pepsin has evolved to function in the unusual environment of the stomach, where many other enzymes would perform poorly.

For A-level students, this leads to a more sophisticated discussion about how the ionisation of amino-acid side chains affects enzyme function.

There is another important detail: pepsin is initially secreted as an inactive precursor called pepsinogen.

The acidic environment helps convert pepsinogen into active pepsin, with active pepsin then helping activate additional pepsinogen.

This arrangement helps protect the stomach's own cells from premature enzyme activity.

It is therefore misleading to say simply that stomach acid dissolves food.

The stomach is a controlled chemical environment in which acid and enzymes work together.

7. Turning the Experiment into a Proper Scientific Investigation

One of the differences between demonstrating an experiment and teaching students how to become scientists is the quality of the measurements.

It is easy to place egg white into a series of test tubes and observe what happens.

It is much more interesting to ask how we can obtain reliable, quantitative evidence.

Investigation A — Measuring the loss of protein mass

We could measure the initial mass of each egg-white sample.

After a fixed period, the remaining solid could be removed, gently rinsed using a standardised procedure, blotted consistently and weighed again.

The percentage change in mass can be calculated using:

Percentage mass loss = (Initial mass − Final mass) / Initial mass × 100

For example, suppose an egg-white sample initially weighs 0.50 g and the remaining mass after digestion is 0.32 g.

Percentage mass loss = (0.50 − 0.32) / 0.50 × 100

Percentage mass loss = 36%

This would indicate that the mass of the recovered solid has decreased by 36%.

But there is a problem.

Some protein may break into small fragments, making recovery difficult. The egg white may also absorb liquid or lose material through handling.

Consequently, mass loss is only an approximate measure of digestion, not a direct measurement of the number of peptide bonds broken.

That limitation is itself an excellent discussion point for A-level Biology.

Investigation B — Using a light sensor or colorimeter

A more sophisticated approach involves using a cloudy suspension of heat-denatured egg-white protein.

As the pepsin breaks down suspended protein particles, the liquid may become more transparent.

A light sensor can measure the light transmitted through the suspension.

This is particularly interesting in my laboratory because I can use PASCO data-logging equipment to record changes over time, rather than relying entirely on what students can see.




A simple arrangement would include a constant LED light source, a sample container and a light sensor aligned on the opposite side.

We would need to control the following:

  • The wavelength and intensity of the light source

  • The distance between the light source and detector

  • The size and position of the sample container

  • The initial concentration of the protein suspension

  • The temperature of the reaction

  • The pH and pepsin concentration

The result could be a graph of transmitted light intensity against time.

A rising light intensity would suggest increasing transparency, consistent with digestion of suspended protein particles.

However, light transmission is an indirect measurement. It can be influenced by sedimentation, bubbles and changes in particle size. Appropriate blanks, controls and repeated trials would therefore be important.

A published classroom investigation demonstrates this general approach using egg-white protein and light measurements.

American Physiological Society

Investigation C — Finding the optimum pH

Instead of comparing only pH 2 and pH 7, we could investigate a range of pH values.

For example:

pH 1, 2, 3, 4, 5, 6 and 7.

Keep temperature, pepsin concentration and protein quantity constant.

Using appropriate buffer solutions, students could measure the initial rate of digestion at each pH and plot their results.

This could produce a characteristic enzyme activity curve, with a maximum in strongly acidic conditions.

For A-level students, the shape of this curve can be related to the enzyme's structure and catalytic mechanism.

Investigation D — What happens when the temperature increases?

We could compare enzyme activity at:

20°C, 30°C, 37°C, 45°C and 60°C.

The rate of an enzyme-catalysed reaction often increases with temperature initially because molecules possess more kinetic energy and collisions occur more frequently.

However, at sufficiently high temperatures, the structure of the enzyme becomes disrupted and its activity decreases.

Pepsin, like other enzymes, can undergo thermal inactivation.

There is a useful distinction here.

At low temperatures, an enzyme usually works more slowly. At sufficiently high temperatures, it may become irreversibly inactivated.

A particularly interesting extension would be to expose one pepsin sample to an elevated temperature for a controlled period, cool it to 37°C, and then test its activity against an unheated control.

If the previously heated enzyme has lost activity, cooling alone may not restore it.

That helps students distinguish between slowing a reaction and damaging an enzyme.

8. The Examination Connection — GCSE and A-Level Biology

This experiment provides an opportunity to teach considerably more than the function of the stomach.

At GCSE, students should understand enzymes, digestion, optimum conditions and the effect of temperature and pH on activity.

They also need to understand fair testing and how to identify variables.

For this experiment:

Variable type

Example

Independent variable

pH of the reaction mixture

Dependent variable

Rate of protein digestion

Control variables

Temperature, enzyme concentration, protein mass, surface area and reaction volume

We could ask students to explain why the experiment includes a tube containing acid but no pepsin.

A strong answer would explain that it allows us to distinguish the effect of acid alone from the action of pepsin in acidic conditions.

At A-level, the investigation becomes considerably richer.

Students can consider enzyme structure, active sites, hydrolysis, reaction rates, repeatability and the limitations of the chosen measurement method.

They might also investigate why pepsin is adapted to the stomach while other digestive enzymes, such as trypsin, function in the different pH environment of the small intestine.

A challenge for students

Suppose a student carries out the experiment and discovers that egg white in Tube B, containing pepsin at pH 7, has lost some mass.

Does that prove pepsin is working efficiently at neutral pH?

No.

The student would need to consider experimental uncertainty, physical fragmentation, changes in water content and the possibility that the pH changed during the experiment.

One observation does not automatically establish the explanation.

This is exactly the type of scientific reasoning that separates a basic descriptive answer from a high-quality examination response.

9. What If the Experiment Does Not Work as Expected?

One lesson I have learnt from teaching practical science over many years is that real experiments seldom behave quite as neatly as the diagrams in textbooks.

Sometimes the change is slower than expected.

Sometimes a test tube becomes cloudy.

Sometimes a sample appears to swell instead of shrinking.

And sometimes there seems to be no observable difference between two conditions.

These are not necessarily failures.

They are opportunities to ask better questions.

Perhaps the pepsin concentration was too low.

Perhaps the egg-white cubes had too little exposed surface area.

Perhaps the temperature was not maintained consistently.

Or perhaps the solution was not at the pH that we thought it was.

I particularly enjoy asking students what they would change if they repeated the investigation.

This encourages them to think about the method rather than treating practical work as a sequence of instructions that must produce a predetermined answer.

In examination questions, students are often asked to identify experimental limitations or suggest improvements.

These questions are much easier to understand when students have actually encountered such problems.

10. Safety in the Teaching Laboratory

Although this is a straightforward biology investigation, it requires sensible laboratory precautions.

Pepsin is a protein enzyme and should be treated as a potential sensitiser. Powdered enzyme should not be handled in a way that creates dust or aerosols.

For school-age students, I would use a prepared pepsin solution wherever possible.

Dilute hydrochloric acid can still irritate or damage skin and eyes depending on its concentration, so the teacher should prepare the solutions, check the relevant safety data sheets and carry out a suitable risk assessment.

The important precautions include using eye protection, avoiding skin contact, using small quantities and keeping all materials clearly labelled.

A thermostatically controlled water bath is preferable to direct heating or naked flames.

All egg and enzyme mixtures should be treated as laboratory materials and disposed of appropriately after the investigation. They must never be eaten or tasted.

I would also avoid leaving protein mixtures at 37°C overnight without suitable laboratory controls because unwanted microbial growth can occur. For longer investigations, the teacher should plan storage, supervision and disposal before starting.

The original historical methods involving swallowing or retrieving objects from the digestive system are not appropriate to reproduce.

Our modern artificial stomach gives us an effective way to investigate the same scientific principles without resorting to those historical procedures.

11. Why This Experiment Is More Interesting Than Simply Learning About Enzymes

A student can learn the following sentence from a textbook:

Pepsin is a protease that digests proteins in the acidic conditions of the stomach.

That is an important fact.

But what does it really mean?

When the student places identical protein samples into different test tubes, they begin to see why the conditions matter.

The acid-only tube shows why acid is not the complete explanation.

The neutral-pH tube demonstrates the importance of the enzyme's working environment.

The lower-temperature tube introduces reaction rates.

And the water-only control establishes a baseline.

The student is no longer simply being told that pepsin works in the stomach.

They are gathering evidence to explain how and why it works.

This is the real value of practical science.

Could we build an even more realistic artificial stomach?

Our simple test-tube model does not reproduce everything that happens in the human body.

The real stomach is a muscular organ that continually mixes food and gastric secretions.

It also regulates the secretion of acid and enzymes, protects its lining with mucus and transfers partially digested food into the small intestine.

A more ambitious model could introduce gentle stirring to represent mechanical mixing.

We could compare stationary samples with samples mixed at a constant speed.

Would the stirred samples digest more quickly because fresh substrate surfaces are continually exposed to the enzyme?

This introduces another variable: the relationship between mechanical processes and chemical digestion.

Interestingly, it brings us back to the questions that occupied Spallanzani and the early investigators of digestion.

The difference is that we now have the equipment and scientific understanding to investigate them quantitatively.

12. Practical Biology at Hemel Private Tuition

One of the advantages of teaching science in my own laboratory in Hemel Hempstead is that students can move beyond diagrams and videos.

We can build the apparatus, conduct experiments, take measurements and discuss the results together.

With data logging, microscopy, digital imaging and laboratory equipment, we can investigate many aspects of GCSE and A-level Biology that students may otherwise encounter only on paper.

I believe there is a fundamental difference between watching someone else perform an experiment and actually taking responsibility for conducting it yourself.

Students learn to handle equipment, make decisions, interpret unexpected observations and explain the evidence they have collected.

Those skills are valuable not only for examinations but for anyone who wants to understand how science works.

At Hemel Private Tuition, I offer individual tuition in Biology, Chemistry, Physics and Mathematics, together with other GCSE and A-level subjects.

Lessons can focus on examination preparation, strengthening understanding or gaining experience of practical science.

For students who find biology difficult because it seems to involve too many disconnected facts, practical investigations provide a way to bring those ideas together.

Conclusion — A Stomach in a Test Tube

More than two centuries ago, Lazzaro Spallanzani helped scientists understand that digestion involved chemical action rather than simply grinding or fermenting food.

Today, we can investigate that central idea using little more than egg white, an enzyme, carefully prepared solutions and a controlled water bath.

Yet behind this apparently simple experiment lie some of the most important principles in biology:

Enzymes are catalysts. Their activity depends on their environment. Experimental controls matter. Scientific explanations must be supported by evidence.

Perhaps the most valuable part of the experiment is not watching the egg white disappear.

It is understanding why it disappears in one test tube but not another.

Science becomes much more memorable when students discover the explanation for themselves.

If you are studying GCSE or A-level Biology and would benefit from a more practical, investigative approach, visit Hemel Private Tuition to find out more.

How Fast Does Sound Travel? Five Experiments to Measure the Speed of Sound

  How Fast Does Sound Travel? Five Experiments to Measure the Speed of Sound Can you measure something you cannot see? With a microphone, a ...