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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
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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:
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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:
sustrato almidon y producto 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 ebullicion desnaturalizo la enzima y la inactivo debido a que desnaturaliza la enzima
3. At what pH was the amylase activity the most active? Describe the significance of this result.
Your answer:
pH7
poque es el pH que esta en la boca donde se encuentra la amilasa producida por las glandulas salivales
4. Briefly describe the need for controls and give an example used in this activity.
Your answer:
controles necesarios para validar el exp.
Controles + sust. propias para rx
Contoles - para validar el experimento
5. Describe the significance of using a 37C incubation temperature to test salivary amylase activity.
Your answer:
es probar la acividad de la amilasa q esta simula un entorno similar a la t del cuerpo
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