...pH Level on Amylase in Starch Introduction Amylase, a family of proteins that differ in isoforms, is a digestive enzyme found in saliva and pancreatic fluid that helps digest starch into simple sugars. (Scannapieco et. al., 1993). Amylase is the first step in digesting starch, which is used for the intake of carbohydrates or energy in humans. (Butterworth et. al., 2011). Amylase functions in the hydrolysis of starches, which produces glucose monomers. (Karp, 2010). This is essential in glycolysis and the harvesting of ATP. Since amylase is also a protein that performs enzymatic reactions, the secondary and tertiary structures are affected by external stimuli like pH. (Karp, 2010). When the structure is altered the affinity of the enzyme is changed. (Luesse, 2012). The point where the majority of enzymes are found to be most active is in the neutral pH range near 7. (Guyot et. al., 2000). Therefore, it can be said that extremely high or low pH’s denature an enzyme. By finding the specific pH at which amylase is most active, optimum production can be achieved. (Guyot et. al, 2000). In our experiment, we want to determine what pH levels is optimum for the enzymatic activity of amylase. To see if starch is broken down to glucose amylase, a spectrophotomer is used to see the amount of light that passed through. The more light that passes through the test tube means more starch was broken down into glucose. (Luesse, 2012). We hypothesized that the enzyme amylase will be most...
Words: 2927 - Pages: 12
...PRACTICAL REPORT NAME | Dylan Yong Chun Yen | PARTNER’S NAME | Ng Cheau Wen | PRATICAL GROUP | PG 15 | DATE OF PRATICAL SESSION | 18th June 2014 | PROGRAMME | Foundation in Science ( P stream ) | UNIT CODE | FHSB 1214 | UNIT DESCRIPTION | Biology I | YEAR &TRIMESTER OF STUDY | 2014 Trimester 1 | TITLE OF LAB REPORT | Practical 3: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions | LECTURER’S NAME | Ms. Bong Siew Mee | Title: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective: To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions. Results: Table 1: Observations made when two carbohydrate solutions provided in laboratory were tested with Benedict and Iodine solution. | Observations | Conclusions | Solution A | Benedict’s test: An initial blue translucent mixture turned to brick-red opaque solution and moderate amount of precipitate settled after heated at a high temperature for two minute. | Presence of reducing sugar | | Iodine test: The translucent colouration of the mixture retained its yellowish-brown colour. | Absence of starch | Solution B | Benedict’s test: The translucent colouration of the mixture remained its blue colour...
Words: 992 - Pages: 4
...[Type a caption for your photo] * | | | Checking In When you show up to an amity hotel. You walk through the teeths sliding door. The teeths job is to grind up food. After that you walk into the mouth`s lobby. You walk over to the front desk to grab your saliva key. The saliva moistens the food making it easier to swallow. Saliva contains an enzyme known as salivary amylase. This enzyme chemically digests large starch molecules into smaller sugar molecules. The saliva makes the food wet so it turns into a blous. Then you walk on the tongues red carpet to the elevator. The tongue pushes the food to the back of the mouth. You then walk out of the lobby and get into the esophagus elevator. The esophagus is the tube that the food travels down. When you get into the elevator you accidently press the wrong button and go to the epiglottis floor. The epiglottis is a flap that directs food into the esophagus. Once you get to the right floor and you enter the gastric juice. The gastric juice is composed of mucus, hydrochloric acid, enzymes and water. | | | | | Amity Hotels | Best hotel in the USA! | | What do you include in a brochure?Here are a couple of ideas…This spot would be perfect for a mission statement. You might use the right side of the page to summarize how you stand out from the crowd and use the center for a brief success story. (And be sure to pick photos that show off what your company does best. Pictures should always dress to impress.) | ...
Words: 445 - Pages: 2
... ANSWER THE FOLLOWING QUESTIONS (ignore questions in lab manual) 1) Describe clearly and precisely the function of a positive control. 2) Describe the function of a negative control. What conclusions you would make about your entire experiment if the negative control did not act accordingly? 3) What might you conclude about the results of your test samples if one or more of the test samples tested positive but the positive control did not work according to plan? 4) What tubes represent the positive control and negative controls in Procedures 3.1, 3.2, 3.3 and 3.4? 5) Procedure 3.1 step 11 Optional treatment (see exercise in this pdf) asked you to include a tube containing a known reducing sugar and Benedict’s reagent while omitting heat. What was the result and what role does heat provide to the reaction that enables a change in color to the indicator solution? Please note that heat is not a catalyst. 6) What is a 'result' and what is an 'interpretation' and how do they differ? 7) You tested unknowns A and B. What did your tests reveal about these substances? 8) Are peptide bonds found in free amino acids. Your result will help you answer this question. 9) Provide definitions for the words miscible and immiscible. Salad oils and water are immiscible. Please provide examples of other substances that are not miscible with water. The function of a positive control is to use a known substance to illustrate what a positive result should look like. A positive control checks that your...
Words: 590 - Pages: 3
...Enzymes are biological catalysts that carry out thousands of chemical reactions that occur in living cells. Most of them are proteins. They speed up metabolic reactions in the body but remain chemically unchanged themselves In the experiment, the enzyme amylase was involved.this enzyme takes part in the digestion ofcarbohydrate. digestion is the break down of large complex and insoluble food into small simple soluble molecules for the body to absorb it. starch is a complex, the body have to find a way to break down starch, so the body produces salivary amylase in the mouth to begin the break down of starch into maltose. As the temperature rises, reacting molecules have more and more kinetic energy. This increases the chances of a successful collision and so the rate increases. There is a certain temperature at which an enzyme's catalytic activity is at its greatest . This optimal temperature is usually around human body temperature (37.5 oC) for the enzymes in human cells. Above this temperature the enzyme structure begins to break down (denature) since at higher temperatures intra- and intermolecular bonds are broken as the enzyme molecules gain even more kinetic energy.Also Enzymes have an active site. This is part of the molecule that has just the right shape and functional groups to bind to one of the reacting molecules. The reacting molecule that binds to the enzyme is called the substrate.At high temperature,the active site is said to be denatured.Therefore,the active...
Words: 553 - Pages: 3
...Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE MANUFACTURING SYSTEMS 3 LECTURER MRS MUTENHABUNDO TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able to compare the diastatic power between rapoko malt and sorghum malt SUMMARY Sorghum and rapoko malts were produced by grinding using pestle and mortar until 25g of the malt was obtained for each sample, transferred to 500ml flask and 0.5% NaCl was added , the mixture was closed and swirled. Time was noted and the infusion was left to stand for 2,5 hours at 20°C agitating it by rotation at 20 minutes intervals. Infusion was filtered thereafter through 32cm fluted filter and first 50ml was returned to filtrate and the final 20ml was transferred to a 100ml volumetric flask and was diluted to the mark with 0,5% NaCl .10ml of solution was pippeted to a 250ml flask and brought to 20°C. 200ml of starch solution was added to the flask and maintained at 20°C for 30 minutes. 250ml of 0.5NNaOH was added and mixed by inverting the flask, and topped to the mark with distilled water. A blank solution was prepared . 10ml of Soxhlet solution and 10ml of water were added to a 200ml volumetric flask...
Words: 2100 - Pages: 9
...Post-Lab Questions 1. What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment? This experiment is looking for amylase in-particular. The first control was a negative control, Water ,this would show there is no Amylase present. The second control would be a Positive control ,the starch solution this would show the presence of the enzyme amylase. The negative control water does not contain starch. Saliva contains Amylase this is why it is included in the experiment. The saliva is a positive because it turned yellow, this shows no starch left because the amylase broke it all down. 2. What is the function of amylase? What does amylase do to starch? The function of amylase is to start the digestion proses. Amylase function is to break down starch to sugar. 3. Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim? The cooked rice contained Amylase and the starch solution contained amylase. The water the Apple contained no starch. 4. Saliva does not contain amylase until babies are two months old. How could this affect an infant’s digestive requirements? Usual babies do not start eating food until three months. The reason there saliva does not contain amylase is because there bodies have not started producing it yet. For there digestion it means they will not break down any starch foods and just pass them trough there body not...
Words: 630 - Pages: 3
...The effect of pH on salivary amylase Introduction: Saliva in the mouth contains the protein salivary amylase which acts on starches to break them down into mono- and disaccharides.(2) Saliva has been found to have an average pH level of about 6.78 +/- when tested in various locations of the mouth from multiple healthy individuals.(1) Saliva acts as a buffer against any possible changes in the pH from acids produced from bacteria, maintaining the oral cavity at an almost neutral pH level.(3) If saliva was introduced to a differing pH than its optimal pH, it would cause the amylase action to either decrease or cease functioning all together if the pH changed dramatically enough. With the given information, it could be said that salivary amylase would be at its optimal functioning level at around the average saliva pH of 6.78.(1) A change in pH would be detrimental to amylase given the protein nature of amylase and the instability of proteins in more acidic or basic pH concentrations.(3) When proteins are surrounded by an acidic pH, they become unstable due to the increase in positive charge from the disassociated hydrogen ions, the positive charge acting to pull the proteins out of their folded shape.(3) In similar opposition, when proteins are surrounded by a basic pH, they are instead pulled apart by the negative charge produced by the increased amount of hydroxide ions.(3) Methods: In this experiment, a saliva solution was procured by first...
Words: 999 - Pages: 4
...Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath,~37°C Water bath,~95°C Stop watch Test tube holder Materials: Carbohydrate solution A Carbohydrate solution B Benedict’s solution 3M Hydrochloric acid 3M Sodium hydroxide Procedures: 1. Prepared two boiling tubes with containing 1 ml solution A and 1 ml solution B respectively. 1 ml Benedict’s solution was added to each tube and heated both tubes together in the (~95°C) water bath for two minutes. Then, recorded the results in table 1. 2. Added a few drops of fresh solution A and B separately spaced on a white tile. On each solution, added 1-2 drops of iodine solution and mixed with pen cover. Recorded your observations in the table 1. 3. Pipetted 2 ml solution B into each of four boiling tubes. The tubes were labelled 1, 2, 3 and 4 respectively near mouth of tube. Labelled your group name. 4. Placed tubes 1 and 2 in a water bath of ~37°C. 5. Salivated into a small beaker until it reached about 5 ml. 6. At the same time, step (6) and (7) was to be done approximately. Measured out 4 ml of the saliva prepared in step (4) and pipetted 2 ml each into tubes 1 and 4. The contents of the tubes shook well to ensure...
Words: 2429 - Pages: 10
...Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE INDUSTRIAL BIOTECHNOLOGY LECTURER M TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able to compare the diastatic power between rapoko malt and sorghum malt SUMMARY Sorghum and rapoko malts were produced by grinding using pestle and mortar until 25g of the malt was obtained for each sample, transferred to 500ml flask and 0.5% NaCl was added , the mixture was closed and swirled. Time was noted and the infusion was left to stand for 2,5 hours at 20°C agitating it by rotation at 20 minutes intervals. Infusion was filtered thereafter through 32cm fluted filter and first 50ml was returned to filtrate and the final 20ml was transferred to a 100ml volumetric flask and was diluted to the mark with 0,5% NaCl .10ml of solution was pippeted to a 250ml flask and brought to 20°C. 200ml of starch solution was added to the flask and maintained at 20°C for 30 minutes. 250ml of 0.5N NaOH was added and mixed by inverting the flask, and topped to the mark with distilled water. A blank solution was prepared . 10ml of Soxhlet solution and 10ml of water were added to a 200ml volumetric flask and boiled....
Words: 2184 - Pages: 9
...related to the temperature, then the higher the temperature the more active the amylase is until it denatures and becomes non-functional. Results Tube | Temperature (c) | Time of starch disappearance (mins) | 1 & 1A | 80 | | 2 & 2A | 70 | t= 3 | 3 & 3A | room temperature | t= 2 | 4 & 4A | ice slurry | | 5 & 5A (human saliva) | room temperature | t= 3 | 6 & 6A (human saliva) | 37 | t= 1 | Discussion Based on the analysis shown, the hypothesis appears to be proven correct. The higher the temperature the more active the amylase is until it denatures and becomes non-functional. This is due to the exceeding time on the reaction of enzyme. The enzyme either has been denatured or its reaction time is extremely slow. It is encouraged that this experiment should be repeated a number of times to get a confirmation on the results as a proof that the data and the hypothesis set is not a coincidence. In this experiment, we did not encounter any denaturation of the enzymes. However, it would also be interesting to find the point of denaturation; this would be achieved by performing the experiment again with environmental conditions between 22°C and 37°C, as it appeared as though the denaturation of the enzyme occurred during this interval (voices.yahoo.com). However, it is important not to make the assumption that all enzymes denature at the same range as amylase. In conclusion, it is proven that the reaction activities of the enzymes...
Words: 346 - Pages: 2
...Article Critiques Assignment Three Killer, S.C., Svendson, I.S., and Gleeson, M. (2015). The influence of hydration status during prolonged endurance exercise on salivary antimicrobial proteins. European Journal of Applied Physiology, 115, 1887-1895. The secretion of mucus is the initial biological defense system against bacteria and other pathogens in the mouth and respiratory system (Gleeson and Pyne, 2000 as cited in Killer, Svendson, and Gleeson, 2015). Salivary secretory IgA (SIgA) in a deficit has been shown to be associated with high frequency of illness (Kiler, Svendson, and Gleeson, 2015). Despite this association, research has recently taken a turn towards analyzing antimicrobial proteins (AMPs) and has continued to gain momentum. There are two very prevalent AMPs in the mucus, salivary lysozyme (SLys) and salivary lactoferrin (SLac), both of which have an important presence in protecting the immune system. This is an important note regarding athletes, as training involves longer and more intense bouts of exercise that cause many subsequent reactions in homeostasis (Killer, Svendson, and Gleeson, 2015). There have only been a few studies that have analyzed the relationship between endurance exercise and AMPs. The results have been mixed, as higher intensity, shorter duration bouts of training have led to elevated levels of secretion in SIgA and SLys in trained males. However, longer endurance training has shown either a decrease or non-significant change...
Words: 2369 - Pages: 10
...INSTRUCTOR GUIDE Human Anatomy & Physiology Laboratory Manual MAIN VERSION, Eighth Edition Update CAT VERSION, Ninth Edition Update FETAL PIG VERSION, Ninth Edition Update ELAINE N. MARIEB, R.N., Ph.D Holyoke Community College SUSAN T. BAXLEY, M.A. Troy University, Montgomery Campus NANCY G. KINCAID, Ph.D Troy University, Montgomery Campus PhysioEx™ Exercises authored by Peter Z. Zao, North Idaho College Timothy Stabler, Indiana University Northwest Lori Smith, American River College Greta Peterson, Middlesex Community College Andrew Lokuta, University of Wisconsin—Madison San Francisco • Boston • New York Cape Town • Hong Kong • London • Madrid • Mexico City Montreal • Munich • Paris • Singapore • Sydney • Tokyo • Toronto Editor-in-Chief: Serina Beauparlant Project Editor: Sabrina Larson PhysioEx Project Editor: Erik Fortier Editorial Assistant: Nicole Graziano Managing Editor: Wendy Earl Production Editor: Leslie Austin Composition: Cecelia G. Morales Cover Design: Riezebos Holzbaur Design Group Senior Manufacturing Buyer: Stacey Weinberger Marketing Manager: Gordon Lee Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings, 1301 Sansome St., San Francisco, CA 94111. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means...
Words: 120457 - Pages: 482
...to be made without fee. Individuals may make copies for their own use or for use by classes of which they are in charge; institutions may make copies for use within and by the staff and students of that institution. For copying in any other circumstances, prior permission in writing must be obtained from Macmillan Publishers Limited. Under no circumstances may the material in this book be used, in part or in its entirety, for commercial gain. It must not be sold in any format. Designed by Macmillan Publishers Limited Cover design by Macmillan Publishers Limited and Red Giraffe CSEC Biology Free Resources LIST OF CONTENTS CSEC Biology Syllabus Extract 3 CSEC Biology Syllabus 4 CSEC Biology Specimen Papers: Paper 01 Paper 02 Paper 032 89 104 125 CSEC Biology Mark Schemes for Specimen Papers: Paper 01 Paper 02 Paper 032 136 137 149 CSEC Biology Subject Reports: 2004 January Subject Report 2004 June Subject Report 2005 January Subject Report 2006 January Subject Report 2007 January Subject Report 2007 May/June Subject Report 2008 January...
Words: 29406 - Pages: 118
... | | |College of Natural Sciences | | |SCI/230 Version 7 | | |Introduction to Life Science | Copyright © 2012, 2009, 2008, 2007, 2006, 2005 by University of Phoenix. All rights reserved. Course Description This course applies a broad, conceptual understanding of biology. Students are introduced to scientific ideologies and concepts that not only shape our biological world, but also shape us as humans. Students examine the scientific method, evolution and biodiversity, the biology of cells, energy systems, the dynamics of inheritance, and the effect humans have on the environment. The text emphasizes methods and the theoretical foundations of ideas, while minimizing isolated facts. It stresses the integration of ideas, making connections that form our understanding of the living world. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials...
Words: 2438 - Pages: 10
