LAB EXPERIMENT on Action of Salivary Amylase on Starch

Work by pair. Write the name of your partner upon submission.

There are two experiments done in the video. Make sure to create different answers from # 3 to
#5

*Effects of different Temperatures on the Activity of Salivary Amylase on starch

*Effects of different pHs on the activity of Salivary Amylase

Please watch the video :

https://www.youtube.com/watch?v=iaqxTaXit9M

1.Objectives (2)
Our aim is to study the effect of different temperatures and pH on the activity of salivary
content, amylase on starch.

2. Theory on Enzymes (10 sentences only)

3. Data and Observations
Temperature Time Taken
5°C 14 min
37°C 4 min
50°C 10 min

4. Results and Discussions

To digest completely 5 ml of 1% starch solution, 1 ml of diluted enzyme takes 14

minutes at 5°C, 4 minutes at 37°C and 10 minutes at 50°C. It takes less time to reach achromic
point at 37°C, as the enzyme is maximum active at this temperature, while at higher and lower
temperatures more time is taken to reach the achromic point.

5. Conclusion

All enzymes are proteinaceous in nature. At lower temperatures, the enzyme salivary
amylase is deactivated and at higher temperatures, the enzyme is desaturated. Therefore, more
time will be taken by enzyme to digest the starch at lower and higher temperatures. At 37° C,
the enzyme is most active, hence, takes less time to digest the starch.