1/6/2021 PhysioEx Exercise 8 Activity 1

PhysioEx Lab Report

Exercise 8: Chemical and Physical Processes of Digestion

Activity 1: Assessing Starch Digestion by Salivary Amylase

Name: DELGADO DIAZ BILHA OLINDA

Date: 1 June 2021

Session ID: session-c25a6714-cfde-de0b-f31b-e315253c4efc

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: starch.

4 Which of the following is not true of controls?

You correctly answered: 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: water.

Experiment 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 increase amylase
activity.

https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 1/3
1/6/2021 PhysioEx Exercise 8 Activity 1

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 Reagent Reagent Treatment Time Temp IKI Benedict's
№ 1 2 3
pH 7.0
1 Amylase Starch Boiled 60 37 + -
Buffer
pH 7.0
2 Amylase Starch Frozen 60 37 - ++
Buffer
pH 7.0
3 Amylase Starch None 60 37 - ++
Buffer
Deionized pH 7.0
4 Amylase None 60 37 - -
Water Buffer
Deionized pH 7.0
5 Starch None 60 37 + -
Water Buffer
Deionized pH 7.0
6 Maltose None 60 37 - ++
Water Buffer
pH 2.0
7 Amylase Starch None 60 37 + +
Buffer
pH 9.0
8 Amylase Starch None 60 37 + +
Buffer

Post-lab Quiz 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?

https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 2/3
1/6/2021 PhysioEx Exercise 8 Activity 1

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:

El sustrato de la amilasa es almidón animal y el producto es maltosa y glucosa.

2 What effect did boiling have on enzyme activity? Why? How well did the results this compare
with your prediction?

Your answer:

La ebullición desnaturalizó la enzima y la inactivó como se predijo. La congelación no tiene

ningún efecto sobre la enzima.

3 At what pH was the amylase activity the most active? Describe the significance of this result.

Your answer:

La amilasa fue más activa a pH 7,0. Esto es significativo porque es el mismo pH que el de la
boca.

4 Briefly describe the need for controls and give an example used in this activity.

Your answer:

Los controles son necesarios para validar los resultados del experimento. El tubo n. ° 5 es un
ejemplo en el que la enzima que analiza la glucosa contaminante en el almidón o el tampón
está ausente.

5 Describe the significance of using a 37°C incubation temperature to test salivary amylase
activity.

Your answer:

La incubación a 37 ° C es significativa porque tiene la misma temperatura que la

temperatura corporal, por lo que debería ser ideal para la enzima.

https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 3/3