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Tobias Advenino 22010118130148 Physioex Activity 8 Ex. 1-Dikonversi
Tobias Advenino 22010118130148 Physioex Activity 8 Ex. 1-Dikonversi
Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab
Report
6. Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of .
You correctly answered: b. water
05/09/19 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 : c. Boiling will decrease amylase activity and freezing will have no effect.
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 + +
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Post-lab Quiz Results
You scored 100% by answering 4 out of 4 questions correctly.
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
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Review Sheet Results
1. List the substrate and the subunit product of amylase.
Your answer:
The substrate of amylase is animal starch and the product is maltose and glucose.
2. What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?
Your answer:
The boiling denatured the enzyme and inactivated it as predicted. The freezing has no effect on the enzyme.
3. At what pH was the amylase activity the most active? Describe the significance of this result.
Your answer:
Amylase was most active at pH 7.0. This is significant because this is the same pH as the mouth.
4. Briefly describe the need for controls and give an example used in this activity.
Your answer:
Controls are necessary to validate the results of the experiment. Tube #5 is an example where the enzyme that tests for
contaminating glucose in the starch or the buffer is absent.
5. Describe the significance of using a 37°C incubation temperature to test salivary amylase activity.
Your answer:
The 37°C incubation is significant because it is the same temperature as body temperature so it should be ideal for the
enzyme.
05/09/19 page 4