...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...
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...starch disappearance is directly 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...
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...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...
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...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....
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... 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. | Absence of reducing sugar | | Iodine test: The initial yellowish-brown translucent mixture turned to bluish-black opaque solution when solution was mixed. | Presence of starch | Table 2: Colour reactions of Benedict’s test for saliva and 3M hydrochloric acid in two carbohydrate solutions provided in laboratory. Tube | Contents | Temperature (ºC) | Benedict’s Test—Colour...
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...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 site cannot bind with any subtrate anymore.Amylase breaking down the starch suspension into maltose...
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...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 through mixing. 7. Measured out 4 ml HCL and pipetted 2 ml each into tubes 2 and 3. 8. Let tubes 1, 2, 3,and 4 incubated at their respective temperatures (see Table 2) for 35 minutes from this moment. 9. Labelled 4 more new boiling tubes as follows: 1’, 2’, 3’ and 4’. 10. After 5 minutes of incubation of tubes 1 to 4, poured out about half of the contents from all these tubes into...
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...Paper: Effect of Water Temperature on Amylase Using Colorimetric Starch Assay Introduction For plants to function properly, chemical reactions must take place within the cells of each individual plant. Energy is necessary for each reaction to occur. The amount of energy that is necessary for a reaction is called the activation energy. Enzymes are used to reach the correct activation energy in plants. They lower the activation energy to the correct amount for the reaction to take place. Certain enzymes catalyze certain reactions, which means that many enzymes to operate the cell. On each cell, there is a spot where the substrate will attach to the enzyme (active site). When the substrate and the enzyme come in contact with each other, it creates an enzyme-substrate complex. The enzyme and substrate then connect. This connection causes the pace of the reaction to speed up, causing a chemical reaction. Once the reaction has taken place, the enzyme is released out so it can perform more reactions with more substrates. Without enzymes, a cells metabolism would not be fast enough for the organism to function in the correct manner. This is evident when pertaining to the enzyme, amylase, which is found in corn. Amylase is in a group of enzymes that catalyze the hydrolysis of starch into smaller carbohydrate molecules, such as maltose. It is the also the digestive enzyme needed to digest carbohydrates. Corn is an important crop farmed in the US. Amylase is used in germinating seeds...
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...[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.) | ...
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... 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...
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...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...
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...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...
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...Anthony Bodnar Bio/ 211 Amylase/Osmolarity The reading I chose was the “Inhibition of salivary amylase activity by cigarette smoke aldehydes”. The first thing I read is this article is done by Department of Anatomy and Cell Biology in Haifa, Israel. This for me is always a good sign because it seems to be credible right off the jump. We begin by stating one of the most obvious or at least it should be the obvious that cigarette smoke is a leading cause of cancer and cardiovascular disease worldwide. This should be known no matter who you are. The effect of cigarette smoke has many damaging effects on the body that are irreversible. Some toxicity in CS are linked with alpha and beta unsaturated aldehydes and saturated aldehydes. The aldehydes have interactions with thiol compounds ( organosulfur compound) that contain a sulfur-hydrogen bond. When these reactions happen there is an alteration in function that is not good. With studies showing significant decrease in the ability for are amylase enzyme to function properly this can be detrimental for any positive function we need to digest and break down what is potentially harmful. Although they were able to find glutathione has protective effect against the damage CS has on the body I still feel that it is almost inevitable that CS will ruin all function of enzymes. It is great to find cures or help for something damaging don’t get me wrong. This article needs more to it for it was really short...
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...(Yamashita et al., 2015). Purpose. Yamashita and colleagues (2015) aimed to analyze the impact on higher intensity exercise performance that a 2% level of hypohydration has, if at all, as a review of the previous literature is fairly inconclusive. Methods. Participants (male boxers) of the present study were each subjected to two different trials, the first with and the second without hypohydration. In order to reach a state of hypohydration, participants exercised in a raised temperature environment. For the trial without hypohydration, fluid loss was replaced at a point of 3% body mass lost. Exercise intensity was kept constant, but exercise sessions were implemented on different days, separated by at least one week, and core temperature had to be returned to original levels in order to begin the subsequent training session (Yamashita et al., 2015). Testing protocols were used to measure body density, body fat percentage, and VO2peak prior to beginning the study at a normal room temperature. They were subjected to both hydration statuses and training conditions in a random order. Participants conducted cycling exercise until body mass dropped by 3%, at which point exercise stopped and the subjects were fed a meal and a blood sample was taken. At this point, the hypohydration group was given instructions to not allow their body mass to exceed minus 2% from baseline to remain in a dehydrated state, while the hydrated trial was allowed fluid to get back 150% of the mass...
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... * Kinetic energy in transit from one object to another due to temperature difference Define temperature. * The average kinetic energy of particles in an object * Define absolute zero. All kinetic energy is removed - 0K Define thermal equilibrium. Touching objects within a system reach the same temperature Define the 1st Law of Thermodynamics. Thermal energy can change form and location, but it cannot be created or destroyed. List two ways thermal energy can be increased in a system. d. Adding thermal energy e. Performing work on the system Define the 2nd Law of Thermodynamics. Thermal energy flows from hot to cold. Define entropy. The measure of how evenly distributed heat is within a system Define convection. The transfer of thermal energy by movement of fluid (liquid or gas) List two examples of convection. f. Weather g. Boiler systems Define conduction. The transfer of thermal energy within an object or between objects from molecule to molecule List two examples of conduction. h. Metal spoon i. Heat through a wall * Conduction Equations: Define the following variables. Q = Energy transferred m = Mass of material absorbing or releasing energy c = Specific heat capacity of a material (J/kg°C) P = Rate of energy transfer Δ t = Change in time Δ T = Change in Temperature (15-19) A 1kg piece of aluminum metal at 90°C is placed in 4 liters...
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