1.

Effect of Temperature

At a lower temperature, the enzyme salivary amylase is deactivated and at the higher temperature, the enzyme
is denaturated. Therefore, more time will be taken by an enzyme to digest the starch at lower and higher
temperatures. Optimum temperature for the enzymatic activity of salivary amylase ranges from 32 °C to 37 °C.
At this optimum temperature, the enzyme is most active and hence, takes less time to digest the starch.

Effect of pH

The optimum pH for the enzymatic activity of salivary amylase ranges from 6 to 7. Above and below this range,
the reaction rate reduces as enzymes get denaturated. The enzyme salivary amylase is most active at pH
6.8. 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.

2.
The intraluminal pH is rapidly changed from highly acid in the stomach to about pH 6 in the duodenum. The
pH gradually increases in the small intestine from pH 6 to about pH 7.4 in the terminal ileum. The pH drops
to 5.7 in the caecum, but again gradually increases, reaching pH 6.7 in the rectum.

Activity in the Fundus

However, salivary amylase is not inactivated as soon as it reaches the stomach. Since being
secreted in the mouth, it has continued to remain active as food is swallowed and passed through
the esophagus. From here, food passes into the first part of the stomach called the fundus, located
in the upper curve. Food may remain here for about an hour without being mixed with gastric juice,
during which time amylase can continue to work.

Amylase Inactivation in the Stomach

The fundus is primarily a storage region. The larger central part of the stomach known as the body
is where most activity takes place. After food enters the stomach, gentle waves known as
peristaltic movements pass over it. They mix and macerate food, reducing it to a thin liquid called
chyme. Though the movements do not affect the fundus as much as the body, eventually the
churning movements and the mixing of chyme with gastric acid mean that amylase is inactivated.

Cant process S.A because int is more basic

3 Salivary amylase is produced by the salivary glands and pancreatic amylase is produced by the
pancreas. If amylase is added to a solution of starch, the starch will be digested to form maltose. The rate
of the reaction is increased if the enzyme andsubstrate mixture is brought to body temperature (370 C)

Enzyme Substrate End-products

Salivary amylase Starch Maltose
Protease Protein Amino acids
Lipase Lipids (fats and oils) Fatty acids and glycerol
Pancreatic amylase Starch Maltose

4. Somogyi
saccharogenic method, An ELISA method for the identification of
salivary amylase, spot plate methods, van loons
http://journals.sagepub.com/doi/abs/10.1177/00220345560350030901?j
ournalCode=jdrb

https://quizlet.com/77953819/lab-7-flash-cards/
https://www.youtube.com/watch?v=a72vhTHuS5U&list=RDMj9yc_Tm
dL8&index=9

B
1. Activity and stability. Pepsin is most active in acidic environments between 37 °C and 42 °C.
Accordingly, its primary site of synthesis and activity is in the stomach (pH 1.5 to 2).

People also ask

What is the optimum temperature for rennin?
The mean recovery at 37 °C was 95% and 93% of that at 45 °C, suggesting that the optimum temperature of
the renin activity at nearly 45 °C is not caused by a breakdown of angiotensin-I, e.g., induced by activation
of proteolytic enzymes in the samples.
RENNIN has an optimum pH of 3.4 for the proteolysis of bovine serum albumin1 and 3.8 for poly-L-glutamic
acid2. At pH values between 5 and 7 it will coagulate milk and slowly attack casein. It has maximum
stability at pH 5.4, while at values above 7 it loses activity rapidly.

2. http://gurumagazine.org/askaguru/when-you-drink-milk-does-it-react-
with-your-stomach-acid-to-make-curds/
http://www.drpaul.com/newborn/regurgitation.php
http://www.vivo.colostate.edu/hbooks/pathphys/digestion/stomach/renni
n.html
3. Pepsin is the active protein-digesting enzyme of thestomach. Pepsin acts on protein molecules by
breaking the peptide bonds that hold the molecules together. Digestion of protein is completed in the
small intestine by the pancreatic enzymes trypsin, chymotrypsin, and carboxypeptidase. Glands in the
mucous-membrane lining of the stomach make and store an inactive protein
called pepsinogen. Impulses from the vagus nerve and the hormonal secretions
of gastrin and secretinstimulate the release of pepsinogen into the stomach, where it is
mixed with hydrochloric acid and rapidly converted to the active enzyme pepsin. The
digestive power of pepsin is greatest at the acidity of normal gastric juice (pH 1.5–2.5).
In the intestine the gastric acids are neutralized (pH 7), and pepsin is no longer
effective.

4. gastric juice. gastric juice, thin, strongly acidic (pH varying from 1 to 3), almost colorless liquid
secreted by the glands in the lining of the stomach. Its essentialconstituents are the digestive enzymes
pepsin and rennin (see rennet), hydrochloric acid, and mucus.

http://www.biologydiscussion.com/human-physiology/digestive-
system/gastric-juice-composition-and-enzymes-with-diagram/62597

http://www.jbc.org/content/91/1/151.full.pdf

Gastric acid, gastric juice or stomach acid, is a digestive fluid formed in the stomach and is composed
of hydrochloric acid (HCl), potassium chloride (KCl) and sodium chloride(NaCl). The acid plays a key role in
digestion of proteins, by activating digestive enzymes, and making ingested proteins unravel so that digestive
enzymes break down the long chains of amino acids. Gastric acid is produced by cells in the lining of the
stomach, which are coupled in feedback systems to increase acid production when needed. Other cells in the
stomach produce bicarbonate, a base, to buffer the fluid, ensuring that it does not become too acidic. These
cells also produce mucus, which forms a viscous physical barrier to prevent gastric acid from damaging the
stomach. The pancreas further produces large amounts of bicarbonate and secretes bicarbonate through
the pancreatic duct to the duodenum to completely neutralize any gastric acid that passes further down into the
digestive tract.
The main constituent of gastric acid is hydrochloric acid which is produced by parietal cells (also called oxyntic
cells) in the gastric glands in the stomach. Its secretion is a complex and relatively energetically expensive
process. Parietal cells contain an extensive secretory network (called canaliculi) from which the hydrochloric acid
is secreted into the lumen of the stomach. The pH of gastric acid is 1.5 to 3.5[1] in the human stomach lumen, the
acidity being maintained by the proton pump H+/K+ ATPase. The parietal cell releases bicarbonate into the
bloodstream in the process, which causes a temporary rise of pH in the blood, known as an alkaline tide.
The highly acidic environment in the stomach, lumen causes proteins from food to lose their characteristic folded
structure (or denature). This exposes the protein's peptide bonds. The gastric chief cells of the stomach secrete
enzymes for protein breakdown (inactive pepsinogen, and in infancy rennin). Hydrochloric acid activates
pepsinogen into the enzymepepsin, which then helps digestion by breaking the bonds linking amino acids, a
process known as proteolysis. In addition, many microorganisms have their growth inhibited by such an acidic
environment, which is helpful to prevent infection.
C. 1. Maltose
2. https://melscience.com/en/experiments/protein-digestion-using-
pepsin/
3. http://onlinelibrary.wiley.com/doi/10.1111/j.1748-
1716.1945.tb00291.x/abstract