PEX-08-01 – pex 08-01 PDF free download

Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report

PEX-08-01 – pex 08-01 PDF free download
PEX-08-01 – pex 08-01 PDF free download

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.

  • Which of the following is true of enzymes? You correctly answered: c. Their activity can be affected by temperature and pH.
  • The reagent IKI tests for the presence of You correctly answered: a. starch.
  • Which of the following is not true of controls? You correctly answered: d. A negative result with a positive control is required to validate the test
  • Which of the following is an end product of starch digestion? You correctly answered: e. maltose and glucose
  • Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of _____. You correctly answered: b. water

Experiment Results Predict Question: Predict Question: What effect do you think boiling and freezing will have on the activity of the amylase enzyme? Your answer : c. Boiling will decrease amylase activity and freezing will have no effect.

Stop & Think Questions: Tube 2 appears to have the same amount of starch digested as tube 3 because You correctly answered: a. freezing had no effect on the enzyme.

Experiment Data:

Tube No. Reagent 1 Reagent 2 Reagent 3 Treatment Time Temp. IKI Benedict’s 1 Amylase Starch pH 7.0 Buffer Boiled 60 37 + – 2 Amylase Starch pH 7.0 Buffer Frozen 60 37 – ++ 3 Amylase Starch pH 7.0 Buffer None 60 37 – ++ 4 Amylase Deionized Water

pH 7.0 Buffer None 60 37 – –

5 Deionized Water

Starch pH 7.0 Buffer None 60 37 + –

6 Deionized Water

Maltose pH 7.0 Buffer None 60 37 – ++

7 Amylase Starch pH 2.0 Buffer None 60 37 + + 8 Amylase Starch pH 9.0 Buffer None 60 37 + +

Review Sheet Results

  • List the substrate and the subunit product of amylase. Your answer: The substrate of amylase is animal starch and the subunit product of amylase are maltose and glucose.
  • What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction? Your answer: Boiling altered the enzyme and deactivated the amylase activity as I predicted.
  • At what pH was the amylase activity the most active? Describe the significance of this result. Your answer: The amylase activity was most active at pH 7.0. This is significant because this is the same pH as the mouth.
  • Briefly describe the need for controls and give an example used in this activity. Your answer: Controls are vital as they are used to verify results of the experiment. For example take test tube #5 where the enzyme that tests for contaminating glucose in the starch is absent.
  • Describe the significance of using a 37°C incubation temperature to test salivary amylase activity. Your answer: The significance of using 37 degrees C on account of this temperature is the same as human body temperature therefore it is ideal for the salivary amylase activity.
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