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? 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 product of starch digestion? You correctly answered: e. maltose and glucose 6. Hydrolases are enzymes that break down large molecules into smaller smaller subunits through the addition of _____________. _____________. You correctly answered: b. water
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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. 1 2 3 4 5 6 7 8
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.
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Review Sheet Results 1. List the substrate and the subunit product of amylase. Your answer: simple karbohydrat 2. What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction? Your answer: boiling will decrease amylase and freezing will have no effect 3. At what pH was the amylase activity the most active? Describe the significance of this result. Your answer: pH 7 4. Briefly describe the need for controls and give an example used in this activity. Your answer: tube 4 sebagai kontrol 5. Describe the significance of using a 37°C incubation temperature to test salivary amylase activity. Your answer: karena disesuiakan dengan suhu tubuh manusia
