Name:

Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase 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: e. starch and carbohydrate.

2. Which of the following is true of enzymes?

You correctly answered: c. Their activity can be affected by temperature and pH.

3. The reagent IKI tests for the presence of

You correctly answered: a. starch.

4. Which of the following is not true of controls?

You correctly answered: d. 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: e. maltose and glucose

6. Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of .
You correctly answered: b. water

03/21/22 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.

Stop & Think Questions:

Tube 2 appears to have the same amount of starch digested as tube 3 because
You correctly answered: a. freezing had no effect on the enzyme.

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 + +

03/21/22 page 2
Post-lab Quiz Results
You scored 100% by answering 4 out of 4 questions correctly.

1. Tubes 3, 7, and 8 reveal that

You correctly answered: d. 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: 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

4. Explain where and why salivary amylase would be most active.

You correctly answered: d. Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is.

03/21/22 page 3
Review Sheet Results
1. List the substrate and the subunit product of amylase.
Your answer:
You did not answer this question.

2. What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?
Your answer:
You did not answer this question.

3. At what pH was the amylase activity the most active? Describe the significance of this result.
Your answer:
You did not answer this question.

4. Briefly describe the need for controls and give an example used in this activity.
Your answer:
You did not answer this question.

5. Describe the significance of using a 37°C incubation temperature to test salivary amylase activity.
Your answer:
You did not answer this question.

03/21/22 page 4