Acid in Hydrolysis of Starch. Ingestion of saliva during carbohydrate feeding by ... - SciELO www.scielo.br/scielo.php?pid=S0074-02762006000100016&script... by RR Cavalcante - 2006 - Cited by 5 - Related articles Saliva ingestion by phlebotomine during the carbohydrate ingestion phase is ... The presence of saliva in each type of solution or substrate offered, as well as ... 0.2 ml of apyrase assay buffer pH 8 (50 mM Tris/HCl buffer containing 1 mM CaCl2, ... Saliva ingestion occurred under
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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
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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
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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
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Monosaccharide’s | Energy | The BIG MAC is placed in the mouth. The bread is mainly starch, the special sauce is mainly fat, lettuce, pickles, and onions are niacin. The beef patties are protein, and cheese in a form of calcium, fat, and protein. The piece of the BIG MAC is placed in the mouth and chewed; the starch is being digested by saliva. The starch becomes a kind of sugar which is used as nourishment for the cells. Saliva changes food to a form that can be used by the body called enzymes. The burger
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Class : FHSB1214 P16 Group Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate
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Physiology Of Saliva Introduction The volume of saliva secreted per day is 1000 mL to 1500 mL. When awake the rate is approximately about 1 mL/min but when asleep little secretion of saliva occurs. The major salivary glands are the parotid gland, the submaxillary gland and the sublingual gland. Also, there are many tiny buccal glands. Composition Of Saliva Mixed saliva contains 99.5% water and 0.5% solids. The composition of saliva varies with salivary flow rate. The components interact and are
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Class : FHSB1214 P16 Group Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate
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food is ground up by your teeth and when you are chewing your glands make saliva. Saliva is constantly produced but more is made when we are eating. The saliva softens and moistens the food in our mouth. Enzymes in the saliva help break down food so it is easier to swallow. After the mouth the food then moves through the esophagus to the stomach. By the time the food reaches the stomach it is already made into fat, protein, starch and sugar. The stomach muscles contract and relax about three times a
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that affect the rate of reaction are temperature, pH, enzyme concentration, substrate concentration, product concentration, etc. The rate of reaction is affected by the level of pH. The extreme level of pH can denature enzyme and result loss of its action. The optimum pH is 14 and this is the level of pH where the rate of reaction is the highest. Temperature also affects the rate of reaction. As temperature increases, the rate of reaction increases as well; however, it increases until the optimum temperature
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