Enzymatic Activity of Salivary Amylase
Ellicia Vern Mendoza, John Michael Joseph Napa, Nicanor Olanka, *Maria Christina PaineGroup 6, 3Bio-3Department of Biological Sciences, College of Science,University of Santo Tomas, España, Manila 1055Date Submitted: December 11, 2010
The enzymatic activity of the salivary amylase is being affected by several factors. These factorsinclude the temperature and pH. This experiment discusses how temperature and pH take role inactivating the enzymes. To explain how this happens, the rates of enzymatic activity of salivaryamylase in varying temperatures and pHs were measured and compared. A plot in the end showsthe results and comparison.
Enzymes are natural biological catalysts that speed up the reactions occurring in livingorganisms, both animals and plants. The use of a specific enzyme makes a typical metabolicreaction a million times faster. Enzymes are being designed specifically for a certain chemicalreaction in the system. This is through the DNA, in the cell’s nucleus, which encodes instructionsfor the cells to synthesized specific enzymes. An enzymatic activity consists of substrate, activesite & enzymes. Enzymes act on substrates. The specific site where enzymatic activity takes place is the active site. The substance formed by the reaction is called product. The salivaryamylase, produced by salivary glands, is a type of a hydrolase enzyme (amylase). Hydrolasescatalyze hydrolysis reactions where there is an addition of a water molecule to a bond resultingin bond breakage. Amylase breaks down starch and turns it into maltose, a disaccharide. Thesereactions have an important role in digestive process. The experiment has the main objective of