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 activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured‚ thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related to its environment‚ like temperature.__ 3. At what pH was the amylase most active? Describe the
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substrate that will form its products. The purpose of the experiments is to determine the effects of substrate concentration‚ reaction time and enzyme concentration on the direction of an enzyme reaction. Amylase is a digestive enzyme found in both the saliva and the small intestine. Salivary amylase is a hydrolytic reaction that breaks down starch molecules by systematically breaking off the maltose molecules from the ends of starch chains. The maltose is further broken down by another enzyme. Phosphorylase
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Scholars Research Library Archives of Applied Science Research‚ 2012‚ 4 (5):2184-2190 (http://scholarsresearchlibrary.com/archive.html) ISSN 0975-508X CODEN (USA) AASRC9 Effect of Rhythmic Aerobic Training on Mood Status Profile and Salivary Alpha Amylase in Non-athlete Students M Yektayar1‚ M Saham2‚ S Ahmadi3 and M Khodamoradpoor1 1 Department of Sport Science‚ Islamic Azad University‚ Sanandaj Branch‚ Iran 2 Beheshti University GC‚ Tehran‚ Iran 3 Department of Physical Education Razi
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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 the sample didn’t change color. Negative sugar/IKI test. No change from original blue bright color. We used a negative control to see if there is any amylase in the maltose 3. What effect
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Title: Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two
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Saliva Lab Since the amylase enzyme is present in saliva‚ starch digestion begins in the mouth. Salivary amylase changes the polysaccharide starch into many disaccharide molecules of maltase (a simple sugar) which are further broken down into glucose units by maltase enzyme in the As stated above‚ saliva contains the amylase enzyme which begins the breakdown of starches. The efficiency of starch digestion by amylase can be measured by how much simple sugar it produces under
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Segmentation By Sensing Parameters [Pressure‚ Temperature‚ Mass‚ Torque‚ Humidity‚ Chemical‚ Touch‚ Others]‚ Applications And Geography (2013-2018) For more details on the content of report and ordering information please visit: http://www.aarkstore.com/reports/reportid-15578.html Acoustic wave sensors are expected to show good growth across different application segments due to their competitive advantages over the other technologies. As of now‚ temperature‚ pressure‚ torque‚ and viscosity sensors are
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solution A. Solution B Benedict’s test: The blue coloration remained unchanged. Reducing sugar is absent in solution B. Iodine test: The coloration turn into dark blue coloration. Starch is present in solution B. Table 2: Tube Contents Temperature(°C) Benedict’s Test-Colour Observation After min 5th min (from tubes 1 - 4 into 1’ - 4’) After 35th min (from tubes 1 - 4 into 1’ - 4’) 1 10 ml solution B 1 ml saliva 37 Blue coloration turned into translucent green. Blue coloration turned
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optimum conditions including temperature‚ pH and substrate concentration. Enzymes can be used more than once and are very important to cell functioning; therefore only small quantities of them are required in the cell. The effect of temperature on enzyme activity is; lower temperatures (0 C) will cause the substrates to move at a significantly slow speed to collide and react with the enzyme therefore very little product will be produced‚ where as too high of a temperature (100 C) will cause denaturing
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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 to Activity 2: Assessing Cellulose Digestion. 5. Does amylase use cellulose as a substrate? Explain. 6. Did freezing
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