"Study Of Digestion Of Starch By Salivary Amylase" Essays and Research Papers

  • Study Of Digestion Of Starch By Salivary Amylase

    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 saliva. To study the effect of pH on the salivary digestion of starch. Introduction Every health book insists on the chewing of food. The act of chewing stimulates the excretion of saliva. Saliva mixes up with the food and helps its digestion. That is, the enzyme ptyalin...

    Amylase, Amylose, Digestion 754  Words | 3  Pages

  • Digestion of Starch by Salivary Amylase

    The role of salivary amylase in the digestion of starches remains controversial. In the absence of pancreatic amylase, the key enzyme for starch digestion, salivary amylase may well represent a potential compensatory alternate pathway for the digestion of amylose, amylopectin, and glycogen. Clinically significant depression of pancreatic amylase occurs in chronic pancreatitis, pancreatic resection, pancreatic neoplasm, cystic fibrosis, and other causes of pancreatic insufficiency. Quantitation ...

    Amylase, Amylopectin, Amylose 628  Words | 3  Pages

  • Digestion of Starch by the Action of Salivary Amylase

         CHEM 1021  BREAKING DOWN STARCH USING SALIVARY AMYLASE  Caution:    You  will  be  using  a  Bunsen  burner  and  glassware  to  create  your  own  constant  water  bath.   Appropriate  caution  should  be  exercised  when  dealing  with  the  Bunsen  burner,  hot  water,  and  glassware.  Purpose:  Many plants store their energy in the form of starch, a polysaccharide made from repeating  units of the monosaccharide glucose.  Our bodies break down starch into the individual glucose units...

    Amylase, Amylopectin, Amylose 1528  Words | 4  Pages

  • Chemistry Project Report: To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it

    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. Introduction 6. Material Required 7. Procedure 8. Observation 9. Conclusion 10. Bibliography     Certificate This is to certify that the investigatory Chemistry project report entitled “To Study the digestion of starch by salivary...

    Amylase, Amylose, Digestion 950  Words | 5  Pages

  • Salivary Amylase

    Suzuki, Laurent Santos, Val Justin D.M. Tongco* College of Science, University of Santo Tomas, Manila Philippines Abstract Salivary amylase, found in humans, is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors, such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However, due to some errors...

    Amylase, Buffer solution, Catalysis 754  Words | 3  Pages

  • Starch Hydrolysis by Amylase

    Experiment 2: Starch Hydrolysis by Amylase Theoretical Background Polymers of carbohydrates are called polysaccharides, and make up some of the most important naturally occurring compounds [1]. They have thousands of monosaccharide units linked to each other by oxygen bridges. They include starch, glycogen, and cellulose, all three of which yield only glucose when completely hydrolyzed [2]. A B Figure 1. Starch (amylose) (A) and cellulose (B) Starch occurs...

    Acid dissociation constant, Amylase, Buffer solution 1389  Words | 6  Pages

  • Digestion of Starch

    Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase, and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present...

    Carbohydrate, Digestion, Enzyme 886  Words | 4  Pages

  • Quantitation of Amylase in Saliva and in Pancreatic Extracts

    food to live and amylase to break it down with. In this experiment I tested quantitation of amylase in saliva and in pancreatic extracts. Amylase is an omnipresent enzyme which occurs in both plant and animal life. Mammalian amylase (a--1,4-glucan 4-glucanohydrolase) in humans is produced in the salivary glands and pancreas. Amylase acts as a catalyst to break down the starch (carbohydrates) into smaller glucose molecules or in the case of plants cellulose. I’ve placed starch gel in a small round...

    Amylase, Cellulose, Digestion 807  Words | 3  Pages

  • MTo Study The Digestion Of Starch

    m To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it Theory Every health book insists on the chewing of food. The act of chewing stimulates the excretion of saliva. Saliva mixes up with the food and helps its digestion. That is, the enzyme ptyalin or amylase present in human saliva hydrolyse the big molecules of food into many molecules. For example starch into mono-saccharides maltose and glucose; proteins into amino acids and fats into fatty acids and glycerol...

    Amylase, Digestion, Enzyme 512  Words | 3  Pages

  • Digestion

    Biology Form Four Digestion Digestion is the process by which food is broken down from complex insoluble substances into simple soluble substances. There are two types of digestion – chemical digestion and mechanical digestion. Mechanical digestion involves breaking up large pieces of food into smaller pieces. This provides a large surface area for the action of enzymes on food. There is no change to the chemical composition of food during mechanical digestion. Mechanical digestion occurs in the...

    Digestion, Duodenum, Enzyme 818  Words | 5  Pages

  • Enzymatic Activity of Salivary Amylase

    Enzymatic Activity of Salivary Amylase Abstract: Salivary amylase is an enzyme that can digest starch molecules and break them down to sugar molecules. In this experiment, the enzymatic activity and specificity of salivary amylase was examined depending on the changes in pH and temperature. In the first part of the experiment, the effect of temperature was determined, using constant temperature bath (4, room temp, 37, 50, 60, and 70°C). Having the room temp and 50°C as the highest and 37°C as infinite...

    Buffer solution, Catalysis, Chemical reaction 1827  Words | 7  Pages

  • Amylases: Enzymes that Breakdown Starch

    are amylases? Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms, ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch, the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase (alpha-amylase)...

    Amylase, Bacillus, Bacteria 695  Words | 3  Pages

  • Activity 1 Chemical Digestion

    Chemical and Physical Processes of Digestion NAME: LAB TIME/DATE: Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase. The following questions refer...

    Amylase, Cellulose, Digestion 448  Words | 3  Pages

  • Digestion

    DIGESTION OF CARBOHYDRATES Digestion of carbohydrate begins in the mouth, with the secretion of the enzyme salivary amylase from the serous cells of the salivary gland. This enzyme breaks starch and glycogen into disaccharides. The mucous cells of the salivary gland secrete a mucus, which causes the food to stick together, and acts as a lubricant to aid in swallowing. The salivary glands are grouped into three categories: the parotid gland, submandibular glands, and sublingual, all located...

    Digestion, Digestive system, Duodenum 1059  Words | 3  Pages

  • Chemical and Physical Processes of Digestion

    Exercise 8 Chemical and Physical Processes of Digestion NAME Dane Wilson LAB DATE/TIME august 4th Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 7.0 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? We used...

    Amylase, Cellulose, Digestion 705  Words | 4  Pages

  • Digestion

    cavity. The mouth serves two main functions: the beginning of mechanical and chemical digestion. Chewing, or mastication, breaks the food into smaller pieces and increases the overall surface area so the chemical digestive enzyme, saliva, can begin to work on breaking down carbohydrates. Salivary amylase, the main enzyme in saliva, is secreted by the salivary glands in the mouth and it helps hydrolyze starch into smaller sugars, maltose and dextrin. Lipase is also included in saliva and helps...

    Digestion, Digestive system, Duodenum 1006  Words | 3  Pages

  • Lab Report Digestion

    protein in the stomach, and its effects promote digestion of protein. Secretin is released in response to acid in the duodenum, and its effects will neutralize the acid. CCK is released in response to fat in the duodenum, and its effects optimize conditions for fat digestion reactions. (Sherwood, 2013) Digestion of carbohydrates begins in the mouth (salivary digestion), where the salivary glands (submandular, sublingual or parotid) will secrete an amylase called ptyalin that begins the hydrolysis of...

    Amylase, Digestion, Enzyme 2115  Words | 7  Pages

  • Starch Digestion by Pancreatic Amylase

    2013 Title: Starch Digestion by Pancreatic Amylase Statement of the Problem: What happens to enzymes when they are boiled? If digestion doesn’t occur, which will be present starch or maltose? If digestion does occur, which will be present starch or maltose? Hypothesis: I predict that when enzymes are boiled, they will become larger. If digestion does not occur starch will be present, and if it does occur maltose will be present. Materials: Test Tube Boiling Water Starch Suspension...

    Amylase, Boiling, Cooking 258  Words | 1  Pages

  • Digestion and Food

    Energy in context Introduction Digestion is the breakdown of large insoluble food molecules into smaller molecules so they can pass though the intestinal wall into the bloodstream and be transported throughout the body. There are seven different food groups in a balanced diet which should include Carbohydrate, fat, water, protein, fibre, vitamins and minerals. Although most foods contain these in some shape or form the foods that contain most of one type fall into that category, a chicken...

    Digestion, Enzyme, Glucose 1026  Words | 3  Pages

  • Amylase Activity on Starch

    The Effect and Rate of the Enzyme Amylase on Starch Abstract Assessing reaction speed of the enzyme amylase can be measured by the amount of glucose and maltose produced during given time intervals. I hypothesized that, if the reaction time is longer, then the amount of amylase will be larger. Enzymes are specific in their match of substrates they will breakdown – similar to a key and its lock. Since amylase is the only enzyme that breaks down starch, the procedure was effective and gave clear...

    Amylase, Disaccharide, Enzyme 1270  Words | 4  Pages

  • Salivary Amylase

    Activity of Salivary Amylase Domingo, Guray, Hugo, Lorenzo, Mohammad Isa Intro Because everything has a start Catalysis  The process of increasing the rate of reaction with the use of a catalyst.  Catalyst – any substance that increases rate of reaction upon addition to a certain reaction Page  3 Enzymes  Act on substrates in a reaction  Highly specific  Breaks down complex macromolecules, synthesizes compounds essential for the cell  Active site  Enzyme-substrate...

    Catalysis, Chemical kinetics, Enzyme 1593  Words | 15  Pages

  • Digestive System Study Guide

    Digestive System Study Guide 1. Define the term digestion and explain its significance. The chemical and mechanical process of breaking down food and its absorption. Its essential to maintaining life. 2. Distinguish between mechanical digestion and chemical digestion. Chemical digestion is where complex food molecules are broken down to the basic building blocks by enzymes. Mechanical digestion is chewing, churning and segmentation. 3. Discuss the five digestive processes that overview the many...

    Bile, Digestion, Digestive system 1818  Words | 4  Pages

  • Effects of pH on Amylase Activity

    The Determination of the Effect of pH on Amylase Activity Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes, including amylase, function best at a certain optimal pH. Therefore, in this experiment, the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to...

    Amylase, Buffer solution, Chemical reaction 2067  Words | 8  Pages

  • The Effect of Ph and Temperature for Amylase on Starch

    Abstract The researcher is conducting this experiment to find the optimum temperature and pH for starch on amylase. The experiment was carried out in one day. The researcher and a partner did the experiment based on a lab manuel from class. Data was collected from the experiment and to be displayed on graphs. Then the optimum pH and temperatures were to be calculated based on the findings. The hypothesis was disproved due to the optimum pH of 5 but the other findings supported the hypothesis of...

    Amylase, Catalysis, Chemical reaction 1277  Words | 4  Pages

  • Planning Coursework-Starch and Amylase

    PLANNING COURSEWORK- STARCH AND AMYLASE AIM The aim of this coursework is to investigate the effect of temperature change, on the rate of hydrolysis of starch catalysed by amylase. PREDICTION I think that as the temperature increases, the rate of reaction also increases, to a point when it dramatically decreases. On graph 1, you will see a sketch of the graph which I expect to be the result of the experiment. SCIENCE REASONING I think my prediction is correct because the rate of...

    Activation energy, Amylase, Catalysis 1747  Words | 7  Pages

  • Ib Biology Hl2 - 6.1 (Digestion)

    6.1.1 Explain why digestion of large food molecules is essential. There are two reasons why the digestion of large food molecules is vital. Firstly, the food we eat is made up of many compounds made by other organisms which are not all suitable for human tissues and therefore these have to be broken down and reassembled so that our bodies can use them. Secondly, the food molecules have to be small enough to be absorbed by the villi in the intestine through diffusion, facilitated diffusion or active...

    Digestion, Digestive system, Enzyme 934  Words | 4  Pages

  • Digestion Self-Design Practical: The Effect of pH on Enzyme Activity

    Digestion Self-design Practical: The effect of pH on enzyme activity Rationale Amylase is an enzyme involved in the digestion system which catalyses the breakdown of starch into sugars. It is not only present in human saliva but also in the pancreas, where it hydrolyses dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. pH has an effect on the activity of all enzymes, including amylase. As the pH level increases...

    Acid dissociation constant, Buffer solution, Carbonic acid 1394  Words | 5  Pages

  • Digestion & Absorption

    Digestion a. The mouth: salivary alpha enzyme chew food, perceive taste, moisten food with saliva, lubricate food with mucus, release starch –digesting (amylase) enzymes, initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food, permitting swallowing 2. Holds taste producing substances in solution and bring them in...

    Bile, Digestion, Enzyme 1179  Words | 5  Pages

  • Human Digestion

     Human Digestion April 27th, 2014 SCI/241 Erica Leath The digestive system is a very interesting process that takes place after we have eaten a meal or a snack. The digestive system is responsible for breaking down the food that we have eaten and sending the nutrients to the different places in the body. The digestive is so amazing because it recognizes what your body needs and does not need and understands how to separate the two. Just like everything else in our body, the digestive...

    Chyme, Digestion, Digestive system 908  Words | 5  Pages

  • NR228 Digestion

    metabolized in the body! Digestion is the chemical breakdown of food molecules into smaller molecules that can be used by various cells within the body. The breakdown is initiated when food is ingested in the mouth and specific enzymes are exposed to components within the food molecules. Digestion begins in the mouth with mastication, or chewing, performed by the teeth. The purpose of chewing is to grant the food more exposure to enzymes, therefore allowing chemical digestion to occur faster. The presence...

    Abdomen, Digestion, Digestive system 1858  Words | 6  Pages

  • The Effect of Starch on the Activity of Amylase with Ph Variable

    The Effect of Starch on the Activity of Amylase with pH Variable Lab Report, Fall 2011 East Tennessee State University Department of Biological Sciences By: Shelby Brackett Date Performed: October 10, 2011 Lab Instructor: Joseph Kusi Biology 1111, Section 018 Abstract Enzymes are very important in chemical reactions. They are used to speed up the reaction taking place. They act by binding to a specific substrate and form an enzyme-substrate complex that may put stress on chemical bonds...

    Amylase, Catalysis, Chemical reaction 1110  Words | 4  Pages

  • SALIVARY AMYLASE

    activity of Human saliva (Salivary amylase) against Temperature Proponent: Ian Angelo P. Dela Cruz BS-Biology 1-3 Prof. McJervis S. Villaruel Professor – BIOL2015(Lab) ABSTRACT This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar plates were prepared...

    Amylase, Catalysis, Enzyme 1612  Words | 13  Pages

  • Amylase vs Starch vs Temp vs Buffers Lab Report

    Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme, found in saliva, to break down our substrate, starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher...

    Acid dissociation constant, Amylase, Borax 1165  Words | 4  Pages

  • Salivary Amylase And Phosphorylase As B

     Introduction: The purpose of this lab was to check the time needed for salivary amylase and phosphorylase to produce a negative result and how different concentrations affected those times. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body (Walsh, 2002). Many of the reactions that take place within a cell would normally take place at temperatures substantially higher than those present inside a cell (Alberts et al., 2010). Because...

    Amylase, Enzyme, Enzymes 2321  Words | 11  Pages

  • Amylase Lab

    1 The Limits of Amylase 2-1-14 Abstract This report explains the purpose of this experiment in a way that conveys information to the reader about Amylase’s ability to withstand acidic or basic pH. To do this, two test tubes were both filled with 5mL of a 5% amylase solution. The first one was filled with an acid, while the other was filled with a base. After dropping liquid Iodine and Benedict’s solution into each one, the tube with a basic pH tested positive for glucose. The acidic solution...

    Acid, Amylase, Amylose 847  Words | 4  Pages

  • Digestion and Enzymes

    Digestion and Enzymes – APP. Hypothesis: The enzyme, Amylase which is used to break down carbohydrates will work the best when heated at 40°C. Also, as the temperature increases the reaction rate of amylase increases too. However, the reaction rate of amylase will start decreasing when the temperature reaches the enzyme’s optimal temperature. Many enzymes are specific for a certain substrate. For example, lipase is a specific enzyme for fat substrates and protease, a specific enzyme for...

    Chemical reaction, Chemistry, Enzyme 1310  Words | 5  Pages

  • biology amylase

    To investigate the affect that change in pH levels has on a particular enzyme, in this case amylase. Hypothesis: In this investigation I expect as the pH reaches the optimum level, the rate of reaction will be fastest, compared to other pH levels. It is also suspected that after the enzyme has reached optimum level the enzyme activity will decrease. Through further study of the optimum level of amylase I found that the enzyme usually has an optima pH of 8. It is known that the pH of an enzymes...

    Acid, Amylase, Enzyme 1508  Words | 10  Pages

  • Cheeseburger Digestion

    add-ons within the mouth and hold it in place while the teeth crush or tear it. The incisors and canines primarily cut and tear the hamburger, while the premolars and molars primarily crush and grind it. Mastication begins the process of mechanical digestion, in which the hamburger particles are broken down into smaller ones. The tongue moves the hamburger in the mouth and, in cooperation with the lips and cheeks, holds the hamburger in place during mastication. During this process, chewing...

    Defecation, Digestion, Digestive enzyme 1820  Words | 5  Pages

  • Fungal Amylase

    The Effect of Temperature on Animal and Fungal Amylase’s Ability to Breakdown Starch. Abstract This experiment was designed to test the reaction of the enzyme amylase at various temperatures. There were two different kinds of amylase being tested, one was fungal amylase also known as aspergillus oryzae and human amylase. The changes in temperature effect the rate at which an enzyme and a substrate collide. When the temperature is too high the active site changes shape or denatures, once this...

    Amylase, Chemical reaction, Enzyme 1320  Words | 4  Pages

  • Effects of Ph on Fungal Amylase Activity

    Effects of pH on fungal amylase activity  BI 211 November 25, 2011                   Introduction   In recent years, the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms.  Amylase is one of the most widely used enzyme required for the preparation of fermented foods.  Apart from food and starch industries, in which demand for them is increasing continuously, amylase is also used in various...

    Amylase, Buffer solution, Digestion 1625  Words | 6  Pages

  • Amylase

    of pH on amylase activity This practical allows you to: * discover how pH affects the rate of an enzyme controlled reaction * evaluate the experimental procedure Procedure SAFETY: Follow your teacher’s instructions for handling the solutions. Wear eye protection when handling the iodine solution. Investigation * Place single drops of iodine solution in rows on the tile. * Label a test tube with the pH to be tested. * Use the syringe to place 2 cm3 of amylase into the...

    Acid dissociation constant, Buffer solution, Chemical reaction 661  Words | 3  Pages

  • Alpha Amylase

    Identification of unknown a-Amylase through testing different temperatures and pH values to detect the absorbance of maltose. Introduction: Enzymes are biological catalysts, mainly proteins for this experiment, generated by an organism to speed up chemical reactions. They have active sites on which the substrate is attached, and then broken up or joined. For this experiment we are going to work with the enzyme a-amylase. Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human...

    Acid, Amylase, Enzyme 2111  Words | 6  Pages

  • Lab 8 - Chemical and Physical Processes of Digestion

    Lab 8 - Chemical and Physical Processes of Digestion (p.105) Introduction: In this lab, I will study how digestion of carbohydrates, proteins, and fats occurs. I will define Key Terms that describe what will occur in the experiments; I will conduct an experiment for each Activity and provide all resulting Data as well as answer Questions from each Activity. I will then provide a short Summary for what I learned in each Activity. Key Terms: Enzymes (p. 105) – Speed...

    Amylase, Buffer solution, Digestion 2093  Words | 12  Pages

  • The Effect of Substrate Concentration on the Enzyme Amylase

    LAB 10: NAME: DaeNia La Rodé DATE: 25TH January, 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Enzymes AIM: To investigate the effect of substrate concentration on the enzyme amylase INTRODUCTION: Enzymes are perhaps one of the most important proteins of the human body. Enzymes such as amylase, an enzyme that breaks down carbohydrates, work by means of surface catalysis. In other words, the surface of the enzyme enables other molecules to react in a manner they would not be able to without...

    Amylase, Catalysis, Chemical reaction 1336  Words | 4  Pages

  • The Digestive System

    The Digestive system breaks down the ingested food into absorbable forms of nutrients and absorbs nutrients, ions and water from the external environment of the body. It is designed to maximize digestion and absorption. The functional structures of the digestive system are the passage, the glands like salivary glands, gastric glands, pancreatic, intestinal glands and liver. Also, the four layers of the digestive system are mucosa, submucosa, muscularis and serosa. The digestive system is regulated both...

    Amylase, Digestion, Digestive system 746  Words | 3  Pages

  • Determining Optimum Temperature and Ph for Enzymatic Reactions of Alpha Amylase

    catalysts work best at optimum temperatures and pH's. The temperature and pH at which the reaction occurs the quickest is the ideal condition for the enzymatic reaction. Alpha amylase converts starch into glucose and when starch is combined with I2KI indicator a dark purple solution forms. As the enzyme breaks down the starch the absorbency will decrease. The absorbency is measured through the spectrophotometer which reads the transmittance of the wavelengths that pass through the solution. In order...

    Amylase, Catalysis, Chemical reaction 2145  Words | 6  Pages

  • Correlation Between the Chemical Activity of Amylase and Change in Temperature

    Correlation between the chemical activity of Amylase and change in temperature ABSTRACT This experiment focuses on how the change of temperature affects the rate of reaction of amylase. In the experiment there were four different environments that each contained 2 test tubes. Each test tube consisted of the same concentration and amount of starch and amylase. After having each test tube placed in these environments for several minutes a droplets of each mixture was placed onto each slot which...

    Amylase, Catalysis, Chemical kinetics 1387  Words | 4  Pages

  • Enzymatic Activity of Salivary Amylase

    Enzymatic Activity of Salivary Amylase Ong, Janela Rose I.; Paguia, Maria Tricia C.; Placente, Dax Daven A.; Posadas, Grace Catherine A. 3Bio3-Group 8 Department of Biological Sciences, College of Science University of Santo Tomas, España, Manila 1008 Abstract This experiment aims to examine the enzymatic activity and specificity of salivary amylase depending on the changes in pH and temperature; and determine the optimum temperature and pH of the amylase. EXPERIMENTAL In...

    Amylase, Amylose, Buffer solution 619  Words | 2  Pages

  • Enzymes: Enzyme and Salivary Amylase Solution

    by the salivary glands in the mouth known as salivary amylase (Karp, 2008). The substrate for salivary amylase is starch, a polysaccharide composed of amylose and amylopectin (Cohen, 2007). Salivary amylase acts by 2 catalyzing the breakdown of starch into smaller polysaccharides and a disaccharide formed from two glucose molecules known as maltose (Cohen, 2007). The reaction is a hydrolysis reaction because it requires water to breakdown the substrate (Karp, 2008). Salivary amylase activity...

    Amylase, Chemical reaction, Chemistry 5032  Words | 16  Pages

  • Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase

    Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase Lab name and number: Enzymes, Lab #5 Panther I.D: 2640403 Shayra Medal Instructor: Emily Nodine Section U21 October 26, 2011 X_______________________ Abstract Section The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule, carbohydrates, specifically starch into condensed subunits categorized as monosaccharaides or disaccharides...

    Absolute zero, Amylase, Celsius 1928  Words | 6  Pages

  • Enzyme Kinetics Lab Report: The reaction rate of enzyme, '-amylase in Starch-Iodine solution at different temperatures and pH levels

    the reaction rate of an enzyme, '-amylase in starch-iodine solution. We will be testing the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures, and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To test the optimal pH, the starch and a buffer were combined at a...

    Amylase, Catalysis, Chemical reaction 1987  Words | 6  Pages

  • Spit ArmpitlabJoshH

    SBI3U1 November 6th, 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose, fructose, galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s...

    Amylase, Digestion, Digestive system 1873  Words | 6  Pages

  • Starch/Amylase Experiment Report

    Starch/Amylase Experiment Report Objective: The purpose of the starch/amylase experiment was to simulate and observe the process of enzyme digestion. Materials: * 1 small beaker * 2 large beakers * 2 cut pieces of soaked dialysis tubing * 2 dialysis tubing clamps or pieces of twine * 2 clean plastic pipettes * 1 bottle of Lugol’s solution * 2 glucose test strips Procedure: Begin the experiment by placing 4 full pipettes worth of cooked starch in a beaker. Then, use...

    Amylase, Blood sugar, Chemistry 451  Words | 2  Pages

  • salivary enzymes react with starch

     Can salivary amylase break down the starch in rice flour This experiment’s aim is to find out weather can salivary amylase break down the starch in rice flour. First I search some information about amylase. Enzymes are made of protein molecules. Each enzymes has a shape and is suitable for catalysing one reaction. They have many different shapes because one type of them is only fit to one reaction. In this experiment we test the property of salivary enzymes and divided it into two...

    Amylase, Chemistry, Enzyme 869  Words | 2  Pages

  • PEX 08 01

    Name: Lillie Cyr Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 16% by answering 1 out of 6 questions correctly. 1. The substrate for amylase is Your answer : a. maltose. Correct answer: e. starch and carbohydrate. 2. Which of the following is true of enzymes? Your answer : b. They are used up in the reaction. Correct answer: c. Their activity can be affected by temperature and pH. 3....

    Amylase, Buffer solution, Digestion 518  Words | 4  Pages

  • The Digestive System

    and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 100% by answering 6 out of 6 questions correctly. 1. The substrate for amylase is You correctly answered: e. starch and carbohydrate. 2. Which of the following is true of enzymes? You correctly answered: c. Their activity can be affected by temperature and pH. 3. The reagent IKI tests for the presence of You correctly answered: a. starch. 4. Which of the following...

    Amylase, Digestion, Enzyme 622  Words | 3  Pages

  • Animal Digestion System

    ruminants like cattle enables them to efficiently use high roughage feedstuffs, including forages. Their digestive system is composed of the mouth, tongue, gall bladder, pancreas, the four compartment stomach (rumen, reticulum, omasum, and abomasum), salivary glands, the small intestine (duodenum, jejunum, and ileum), esophagus and the large intestine (cecum, colon, and rectum) (Brooker, 5). Mouth and Teeth A ruminant animal uses its mouth and tongue to harvest forages and consume feedstuffs during...

    Cellulose, Digestion, Digestive system 2193  Words | 7  Pages

  • Mechanical and Chemical Digestion

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