• Chemical Process of Digestion
    chemical solutions). Contamination of maltose or starch would yield a false positive result. 6. Would the amylase present in saliva be active in the stomach? Explain. No, because the pH in the stomach is too low. 7. What effect does boiling have on enzyme activity? It denatures and...
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  • Lab 8 - Chemical and Physical Processes of Digestion
    Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase, Starch Amylase, Starch Amylase, DI Water DI Water, Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation...
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  • The Digestive System
    the mouth because pH 7 is where its peak activity is. 010/23/12 page 3 Review Sheet Results 1. List the substrate and the subunit product of amylase. Your answer: The substrate is starch & the product is maltose. 2. What effect did boiling have on enzyme activity? Why? How well did the...
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  • Activity 4 Assessing Fat Digestion by Pancreatic Lipase and the Action of Bile
    : Benedict's Test: Chart 1 – Salivary Amylase Digestion of Starch (5,6, 7) Tube # 5 6 7 Additives DI Water, Maltose Amylase, Starch Amylase, Starch pH 7.0 buffer pH 2.0 buffer pH 9.0 buffer Incubation Cond...
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  • Physioex8
    out control tubes 3, 4, or 5, what objections could be raised to the statement: “Amylase digests starch to maltose”? Would the amylase present in saliva be active in the stomach? Explain your answer. What effect does boiling have on enzyme activity? Assessing Cellulose Digestion: Amylase...
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  • aaaa
    Chemistry Project Report on To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it   Submitted by : Class XII (CBSE) Sr. Sec. School     Contents 1. Certificate 2. Acknowledgement 3. Verification 4. Objectives of the Project 5...
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  • study of digstion of starch by salivary amalyse and effect of ph an temperature on it
    Chemistry Project Report on To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it Submitted by : Class XII (CBSE) Sr. Sec. School Contents Certificate Acknowledgement Verification Objectives of the Project...
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  • Physio Ex 8- Activity 1
    starch. Correct answer: a. freezing had no effect on the enzyme. Experiment Data: Tube No. 1 2 3 4 5 6 7 8 Reagent 1 Amylase Amylase Amylase Amylase Starch Maltose Amylase Amylase Reagent 2 Starch Starch Starch Water Water Water Starch Starch Reagent 3 pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 7.0 pH 2.0...
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  • Lab Report Digestion
    | Amylase―――――――→ | Disaccharides(maltose, sucrose, lactose) | Ptyalin has an optimum pH of around 6.8, which is roughly the pH found in the mouth. Protein digestion begins in the stomach (gastric digestion) where the enzyme pepsin splits proteins to shorter polypeptide chains containing amino acids...
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  • Physio Ex Exp 8
    ? How does the effect of freezing differ from the effect of boiling? Chart 2 Tube no. Additives Enzyme Digestion of Starch and Cellulose 1 Amylase Starch pH 7.0 buffer Freeze first, then incubate at 37 C for 60 minutes 2 Amylase Starch pH 7.0 buffer 37 C 60 min 3 Amylase Glucose pH 7.0...
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  • Enzymes
    with which an enzyme can function. Every enzyme has an optimum pH at which it is most active. In this exercise you will determine the optimum pH for the activity of amylase. The effect of enzyme concentration on the rate of starch digestion 1. Prepare the amylase dilutions (test tube set 1): a...
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  • Amylase Lab
    Effects of pH and Concentration on Amylase Digestion of Starch Amylase is an enzyme that breaks down starch to maltose. In an effort to understand how this enzyme works, it is essential that various experiments be carried out. We were testing the Hydrolysis of starch and use of the reaction...
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  • project on chemistry : study of digestion of starch by salivary amylase
    Objectives of the Project Report The main objective of this chemistry project report is “To Study the digestion of starch by salivary amylase and effect of temperature and pH on it” and To study digestion of starch by saliva. To study the effect of temperature on the digestion of starch by...
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  • Effects of Ph on Fungal Amylase Activity
    substrate, and maltose is the product.  The digestion of the starch depended on the pH levels.  For example, in a pH 5 solution, amylase digested the starch faster turning it (yellow-amber) quicker when compared to a pH 6.  The iodine potassium iodine (a yellow-amber indicator) helps determine whether a...
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  • Factors of Starch
    and starch digestion will decrease. Amylase also has an optimal pH at which it functions; if the pH is low, then the enzyme will denature and starch digestion will decrease. Observations Table 1- Effect of Temperature on Starch Ice Water Room Temp. Warm Water Hot Water...
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  • Physioex9.0 Ex8
    PhysioEx 9.0 Ex. 8: Chemical and Physical Processes of Digestion - Review Sheet ACTIVITY1 Assessing Starch Digestion by Salivary Amylase 1. List the substrate and the subunit product of amylase. _starch & maltose respectively__ 2. What effect did boiling and freezing have on enzyme...
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  • Exercise 8 Physioex 8.0
    digests starch to maltose"? (Hint: Think about the purity of the chemical solutions.) a. if control tubes 3, 4, and 5 were not done, then what is perceived as digestion might really be starch or maltose contamination. Would the amylase present in saliva be active in the stomach? Explain...
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  • Review Sheet 39b
    : Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? because that is when the salivary is most effective and it breaks down carbohydrates 2. How do you know that the amylase did not have any contaminating maltose? because...
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  • Digestion of Carbohydrates in Relation to Ph. Levels
    . Digestion takes place in several organs with the help of enzymes and certain pH levels. 1.1 Background Information This experiment has been constructed to test the effect of pH level on the reaction time of amylase breaking down starch. Amylase and glucoamylase are the enzymes present in human...
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  • Exercise 8: Chemical and Physical Processes of Digestion
    positive signs of both starch and its reducing sugars. What effect did boiling and freezing have on the activity of amylase? Boiling did not allow the breakdown of starch because the reduced sugars were not present and the starch was where the freezing showed a ++ for the reducing sugars and a...
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