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    Fisiox

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    ariefariawan089
    This document summarizes a student's completion of an experiment on the chemical and physical processes of digestion. The student assessed starch digestion by salivary amylase and scored perfectly on pre-lab and post-lab quizzes. Their experiment showed that amylase activity decreased with boiling but not freezing, and was highest at pH 7, matching the conditions in the mouth. Controls demonstrated that amylase, not contaminants, catalyzed starch hydrolysis.

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    Fisiox

    Uploaded by

    ariefariawan089
    9 views4 pages
    This document summarizes a student's completion of an experiment on the chemical and physical processes of digestion. The student assessed starch digestion by salivary amylase and scored perfectly on pre-lab and post-lab quizzes. Their experiment showed that amylase activity decreased with boiling but not freezing, and was highest at pH 7, matching the conditions in the mouth. Controls demonstrated that amylase, not contaminants, catalyzed starch hydrolysis.

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    This document summarizes a student's completion of an experiment on the chemical and physical processes of digestion. The student assessed starch digestion by salivary amylase and scored perfectly on pre-lab and post-lab quizzes. Their experiment showed that amylase activity decreased with boiling but not freezing, and was highest at pH 7, matching the conditions in the mouth. Controls demonstrated that amylase, not contaminants, catalyzed starch hydrolysis.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views4 pages

    Fisiox

    Uploaded by

    ariefariawan089
    This document summarizes a student's completion of an experiment on the chemical and physical processes of digestion. The student assessed starch digestion by salivary amylase and scored perfectly on pre-lab and post-lab quizzes. Their experiment showed that amylase activity decreased with boiling but not freezing, and was highest at pH 7, matching the conditions in the mouth. Controls demonstrated that amylase, not contaminants, catalyzed starch hydrolysis.

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    © All Rights Reserved
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    You are on page 1of 4

    Name: 202283198_Arief Ariawan.

    _1

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

    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.

    2. Which of the following is true of enzymes?


    You correctly answered: c. Their activity can be affected by temperature and pH.

    3. The reagent IKI tests for the presence of


    You correctly answered: a. starch.

    4. 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

    5. Which of the following is an end product of starch digestion?


    You correctly answered: e. maltose and glucose

    6. Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of _____________.
    You correctly answered: b. water

    03/16/23 page 1
    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 : b. Boiling and freezing will both decrease amylase activity.

    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 pH 7.0 Buffer None 60 37 - -
    Water
    5 Deionized Starch pH 7.0 Buffer None 60 37 + -
    Water
    6 Deionized Maltose pH 7.0 Buffer None 60 37 - ++
    Water
    7 Amylase Starch pH 2.0 Buffer None 60 37 + +
    8 Amylase Starch pH 9.0 Buffer None 60 37 + +

    03/16/23 page 2
    Post-lab Quiz Results
    You scored 100% by answering 4 out of 4 questions correctly.

    1. Tubes 3, 7, and 8 reveal that


    You correctly answered: d. amylase activity was highest at pH 7.

    2. This activity includes a number of negative controls. Which tube indicates that the amylase solution was not
    contaminated with maltose?
    You correctly answered: b. tube 4

    3. Which tubes indicate that the deionized water did not contain contaminating starch or maltose?
    You correctly answered: c. tubes 4, 5, and 6

    4. Explain where and why salivary amylase would be most active.


    You correctly answered: d. Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is.

    03/16/23 page 3
    Review Sheet Results
    1. List the substrate and the subunit product of amylase.
    You did not answer this question.

    2. What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?
    You did not answer this question.

    3. At what pH was the amylase activity the most active? Describe the significance of this result.
    You did not answer this question.

    4. Briefly describe the need for controls and give an example used in this activity.
    You did not answer this question.

    5. Describe the significance of using a 37°C incubation temperature to test salivary amylase activity.
    You did not answer this question.

    03/16/23 page 4

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