DATA TABLE

pH ENZYME ACTIVITY
KEY DEGREES OF COLOR ACTUAL COLOR
INTENSITY
1 ++ Definite color White
5 ++ Definite color White
7 + Light (faint color) Pale pink
9 + Light (faint color) Pale yellow
ANSWER TO QUESTIONS FOR RESEARCH
1. Most enzymes in the human body work best at around 37°C – Body Temperature. 
2. Factors Affecting Enzyme Activity
 Concentration of Substrate

In the presence of a given amount of enzyme, the rate of an enzymatic reaction

increases as the substrate concentration increases until a limiting rate is reached,
after which further increase in the substrate concentration produces no significant
change in the reaction rate

 Concentration of Enzyme

When the concentration of the enzyme is significantly lower than the concentration
of the substrate (as when the number of taxis is far lower than the number of
waiting passengers), the rate of an enzyme-catalyzed reaction is directly dependent
on the enzyme concentration. This is true for any catalyst; the reaction rate
increases as the concentration of the catalyst is increased.
 Temperature

A general rule of thumb for most chemical reactions is that a temperature rises of
10°C approximately doubles the reaction rate. To some extent, this rule holds for all
enzymatic reactions. After a certain point, however, an increase in temperature
causes a decrease in the reaction rate, due to denaturation of the protein structure
and disruption of the active site

 Hydrogen Ion Concentration (pH)

Because most enzymes are proteins, they are sensitive to changes in the hydrogen
ion concentration or pH. Enzymes may be denatured by extreme levels of hydrogen
ions (whether high or low); any change in pH, even a small one, alters the degree of
ionization of an enzyme’s acidic and basic side groups and the substrate components
as well.

3. Saliva contains special enzymes that help digest the starches in your food. An enzyme
called amylase breaks down starches (complex carbohydrates) into sugars, which your
body can more easily absorb. Saliva also contains an enzyme called lingual lipase, which
breaks down fats. The optimum pH for the enzymatic activity of salivary amylase
ranges from 6 to 7. Our stomach has high level of acidity which causes the salivary
amylase to denature and change its shape. So, the salivary amylase does not function
once it enters the stomach.
4. Both trypsin and pepsin are proteolytic enzymes secreted by the digestive system in
order to digest proteins, they differ in many aspects. Pepsin hydrolyzes peptide bonds
between large hydrophobic amino acid residues, whereas trypsin hydrolyzes peptide
bonds at the C-terminal side of lysine or arginine. Pepsin acts on proteins and converts
them into peptones, while trypsin converts peptones into polypeptides.
References:
https://www.medicalnewstoday.com/articles/319704

https://chem.libretexts.org/Courses/Brevard_College/CHE_301_Biochemistry/05%3A_Enzymes/
5.05%3A_Factos_Affecting_Enzyme_Activity

https://www.altonmemorialhospital.org/Health-Library/View-Content?
contentTypeId=134&contentId=193#:~:text=Saliva%20contains%20special%20enzymes%20that,lipase
%2C%20which%20breaks%20down%20fats.

http://amrita.olabs.edu.in/?sub=79&brch=18&sim=236&cnt=1

https://www.aatbio.com/resources/faq-frequently-asked-questions/What-is-the-difference-between-
trypsin-and-pepsin#:~:text=Specificity%3A%20Pepsin%20hydrolyzes%20peptide%20bonds,trypsin
%20converts%20peptones%20into%20polypeptides.