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    Act 5 Lab

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    Valenzuela Allene Grace
    This document describes an experiment to test the effect of temperature and pH on the activity of salivary amylase on starch. Salivary amylase begins digesting starch in the mouth by hydrolyzing it into maltose. The optimum temperature range for salivary amylase activity is 32-37°C, and the optimum pH range is 6-7. The experiment uses an iodine test to observe how long it takes for salivary amylase to fully digest starch into maltose at different temperatures and pH levels.

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    Act 5 Lab

    Uploaded by

    Valenzuela Allene Grace
    38 views3 pages
    This document describes an experiment to test the effect of temperature and pH on the activity of salivary amylase on starch. Salivary amylase begins digesting starch in the mouth by hydrolyzing it into maltose. The optimum temperature range for salivary amylase activity is 32-37°C, and the optimum pH range is 6-7. The experiment uses an iodine test to observe how long it takes for salivary amylase to fully digest starch into maltose at different temperatures and pH levels.

    Original Description:

    Bio chemistry laboratory activity 5 for 1st year nursing students

    Original Title

    ACT 5 LAB

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    This document describes an experiment to test the effect of temperature and pH on the activity of salivary amylase on starch. Salivary amylase begins digesting starch in the mouth by hydrolyzing it into maltose. The optimum temperature range for salivary amylase activity is 32-37°C, and the optimum pH range is 6-7. The experiment uses an iodine test to observe how long it takes for salivary amylase to fully digest starch into maltose at different temperatures and pH levels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    38 views3 pages

    Act 5 Lab

    Uploaded by

    Valenzuela Allene Grace
    This document describes an experiment to test the effect of temperature and pH on the activity of salivary amylase on starch. Salivary amylase begins digesting starch in the mouth by hydrolyzing it into maltose. The optimum temperature range for salivary amylase activity is 32-37°C, and the optimum pH range is 6-7. The experiment uses an iodine test to observe how long it takes for salivary amylase to fully digest starch into maltose at different temperatures and pH levels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    ACTIVITY 5

    Action of Salivary Amylase on Starch

    Theory
    All living beings need energy to survive. It is from the food we consume that we get our energy. We
    know that the energy we are getting is by the process of digestion that breaks down the complex
    substance of starch into simpler molecules of glucose, which are further metabolized into CO2 and
    water through the process of glycolysis. The human digestive tract starts at the mouth and ends at
    the anus.

    In the Beginning

    The digestion of the food starts as soon as we put food in our mouth. Our teeth cut the food into
    small pieces and the salivary glands secrete saliva that mixes with these food materials. The saliva
    contains an enzyme called salivary amylase which hydrolyses starch into maltose. The complete
    digestion of starch occurs only in the small intestine by the action of pancreatic amylase.

    The activity of enzymes is strongly affected by several factors, such as temperature and pH.

    Effect of Temperature

    All enzymes are proteinaceous in nature. At a lower temperature, the enzyme salivary amylase is
    deactivated and at the higher temperature, the enzyme is denaturated. Therefore, more time will be
    taken by an enzyme to digest the starch at lower and higher temperatures. Optimum temperature for
    the enzymatic activity of salivary amylase ranges from 32 °C to 37 °C. The optimum temperature
    means that the temperature at which the enzyme shows the maximum activity. At this optimum
    temperature, the enzyme is most active and hence, takes less time to digest the starch.

    Effect of pH
    The optimum pH for the enzymatic activity of salivary amylase ranges from 6 to 7. Above and below
    this range, the reaction rate reduces as enzymes get denaturated. The enzyme salivary amylase is
    most active at pH 6.8. Our stomach has high level of acidity which causes the salivary amylase to
    denature and change its shape. So the salivary amylase does not function once it enters the
    stomach.

    How to test it?

    The effect of temperature and pH on the activity of salivary amylase on starch can be studied by
    using the Iodine test. If we add saliva on starch, the salivary amylase present in saliva gradually
    acts on starch and converts it into maltose. Starch keeps on giving blue colour with iodine till it is
    completely digested into maltose. At this point, no blue colour is formed. This is the end point or
    achromic point.

    A. Complete the table below:

    Procedure: (After watching the video please write what are the procedures in performing the
    Activity)

    Reagents Apparatus Tests Results

    Questions:

    1. What is the effect of temperature and pH on the activity of salivary amylase on starch?

    2. What is an achromic point?

    3. The experiment set up to study the effect of temperature on the activity of salivary
    amylase on starch is carried out at 10 °C. The solution mixture that contains amylase
    and starch keeps on giving blue colour for iodine test about half an hour. What is the
    reason for this?
    Conclusion:
    ____________________________________________________________________________
    ____________________________________________________________________________
    ____________________________________________________________________________
    ____________________________________________________________________________
    ____________________________________________________________________________
    _____.

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