Assessing Starch Digestion by Salivary Amylase Answers

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: starch and carbohydrate. 2 Which of the following is true of enzymes? You correctly answered: Their activity can be affected by temperature and pH. 3 The reagent IKI tests for the presence of You correctly answered: 4 Which of the following is You correctly answered: starch. not true of controls? 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: maltose and glucose . 6 Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of . You correctly answered: Experiment water . Results Predict Question 1 Predict Question: What effect do you think boiling and freezing will have on the activity of the amylase enzyme? Your answer: Boiling will decrease amylase activity and freezing will have no effect. Stop & Think Question 1 Tube 2 (amylase, starch, pH 7.0 buffer) appears to have the same amount of starch digested as tube 3 (amylase, starch, pH 7.0 buffer) because You correctly answered: freezing had no effect on the enzyme. Experiment Data Tube № Reagent 1 Reagent 2 Reagent 3 1 Amylase Starch pH 7.0 Buffer 2 Amylase Starch 3 Amylase 4 Time Temp IKI Boiled 60 37 + - pH 7.0 Buffer Frozen 60 37 - ++ Starch pH 7.0 Buffer None 60 37 - ++ 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 + + Post-lab Quiz Treatment Results You scored 100% by answering 4 out of 4 questions correctly. 1 Tubes 3 (amylase, starch, pH 7.0 buffer), 7 (amylase, starch, pH 2.0 buffer), and 8 (amylase, starch, pH 9.0 buffer) reveal that You correctly answered: 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: tube 4 (amylase, deionized water, pH 7.0 buffer) . 3 Which tubes indicate that the deionized water did not contain contaminating starch or maltose? Benedict's You correctly answered: tubes 4 (amylase, deionized water, pH 7.0 buffer), 5 (deionized water, starch, pH 7.0 buffer), and 6 (deionized water, maltose, pH 7.0 buffer) . 4 Explain where and why salivary amylase would be most active. You correctly answered: Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is. Review Sheet Results 1 List the substrate and the subunit product of amylase. Your answer: Amylase is the substrate and glucose and maltose are the subunits. 2 What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction? Your answer: I predicted boiling would decrease enzyme activity and freezing wouldnt have any effect. 3 At what pH was the amylase activity the most active? Describe the significance of this result. Your answer: Amylase was active at a ph of 7 which is the same ph as the mouth. 4 Briefly describe the need for controls and give an example used in this activity. Your answer: The need for controls makes sure that the experiment was done corectly and there were not any false positives. Test tube 5 is an exampe. 5 Describe the significance of using a 37°C incubation temperature to test salivary amylase activity. Your answer: the body is 37 degrees which shows that the amylase will react well inside the mouth.