[answered] LAB TEST OF SALIVARY AMYLASE ON STARCH INSTITUTION NAME TIT

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LAB TEST OF SALIVARY AMYLASE ON STARCH INSTITUTION NAME TITLE DEPARTMENT Please provide a lab report that explains your procedure, results and conclusions. Remember to include

 

pictures of the lab set-up and results. Also, I want you to expand this initial experiment by proposing

 

and testing (in the form of an additional experiment) a testable hypothesis that involves the above

 

general concept. You will be graded on your use of the scientific method and the creativity/complexity

 

of your experiment. Both the above experimentation and your original experiment may be included

 

together into one experiment LAB TEST OF SALIVARY AMYLASE ON STARCH Reagents

 

1. Benedict's solution

 

2. vinegar

 

3. starch

 

4. water

 

5. beaker

 

6. source of heat

 

7. test tubes

 

8. tube rack PROCEDURE: 1. Fill the 250-mL beaker about 3/4 full of water and place on the hot plate for a boiling water bath.

 

Keep the water JUST AT BOILING. 2. Mark 3 test tubes A, B and C. "Spit" between 1 and 2 mL of saliva into each test tube. 3. Into tube A, add 2 mL of vinegar. Into tubes B and C, add 2 mL of distilled water. Thump the tubes

 

to mix. LAB TEST OF SALIVARY AMYLASE ON STARCH 4. Place tube B into the boiling water bath for 5 minutes. After the five minutes, remove from the bath,

 

and place back into the test tube rack. 5. Add 5 mL of the starch solution to each tube and thump to mix. Allow the tubes to sit for 10 minutes,

 

occasionally thumping the tubes to mix. 6. Add 5 mL of Benedict's solution to each tube and thump to mix. Place the tubes in the hot water

 

bath. The reaction takes several minutes to begin. Tube A: Starch + saliva treated with vinegar (acid) Was the test positive or negative?

 

negative LAB TEST OF SALIVARY AMYLASE ON STARCH

 

What does this indicate?

 

The vinegar stops the action of amylase from catalyzing the starch therefore the solution becomes

 

cloudier.

 

This indicates that vinegar(acids)distort the shape of proteins in the salivary amylase. Result

 

The solution turns cloudy. conclusion

 

acids denature the shape of proteins in the salivary amylase,therefore with the introduction of vinegar

 

on the starch mixture with amylase results to a negative indication. Tube B: Starch + saliva and water, treated in a boiling water bath Was the test positive or negative?

 

negative

 

What does this indicate? LAB TEST OF SALIVARY AMYLASE ON STARCH

 

It indicates that when enzymes are exposed to extreme temperature for some time ,they are denatured

 

and therefore become inactive.

 

Result

 

the Benedict's solution retained its color as the reaction did not occur.Extreme tamperatures denatures

 

enzymes,therefore when the salivary amylase was introduced to a hot water bath for five minutes the

 

amylase was denatured. Conclusion

 

salivary amylase/enzymes when introduced to hot temperatures it is denatured therefore does not react

 

on the substrate. Tube C: Starch + saliva Was the test positive or negative?

 

positive What does this indicate? LAB TEST OF SALIVARY AMYLASE ON STARCH

 

This indicates that the salivary amylase successfully worked on the starch. Result

 

the Benedict's solution turned brown as an indication of the presence of sugar.

 

Conclusions

 

salivary amylase acts on starch in favorable conditions,i.e is optimum temperature and optimum pH as

 

in this case.

 

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