Physio Ex Exercise 8 Activity 1 PDF

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11/9/2020

PhysioEx Exercise 8 Activity 1

PhysioEx Lab Report Exercise 8: Chemical and Physical Processes of Digestion Activity 1: Assessing Starch Digestion by Salivary Amylase Name: Kaelyn Wozniak Date: 9 November 2020 Session ID: session-d99493f2-fba4-75a6-67f2-2d80fe015ade

Pre-lab Quiz Results You scored 100% by answering 6 out of 6 questions correctly. 1 The substrate for amylase is You correctly answered: starch and carbohydrate. 2 Which of the following is true of enzymes? You correctly answered: Their activity can be affected by temperature and pH. 3 The reagent IKI tests for the presence of You correctly answered: starch. 4 Which of the following is not true of controls? You correctly answered: 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: maltose and glucose. 6 Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of

.

You correctly answered: water.

Experiment Results Predict Question 1 Predict Question: What effect do you think boiling and freezing will have on the activity of the amylase enzyme? Your answer: Boiling will decrease amylase activity and freezing will have no effect. Stop & Think Question https://media.pearsoncmg.com/bc/bc 0media ap/physioex/10/ex8/act1/

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PhysioEx Exercise 8 Activity 1

1 Tube 2 (amylase, starch, pH 7.0 buffer) appears to have the same amount of starch digested as tube3(amylase, starch, pH 7.0 buffer) because You correctly answered: freezing had no effect on the enzyme. Experiment Data Tube №

Reagent Reagent Reagent Treatment 1 2 3

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 Water

pH 7.0 Buffer

None

60

37

-

-

5

Starch

Deionized Water

pH 7.0 Buffer

None

60

37

+

-

6

Deionized Water

pH 7.0 Buffer

Maltose

None

60

37

-

++

7

Amylase

Starch

pH 2.0 Buffer

None

60

37

+

+

8

Amylase

Starch

pH 9.0 Buffer

None

60

37

+

+

Post-lab Quiz Results You scored 100% by answering 4 out of 4 questions correctly. 1 Tubes 3 (amylase, starch, pH 7.0 buffer), 7(amylase, starch, pH 2.0 buffer), and 8(amylase, starch, pH 9.0 buffer) reveal that You correctly answered: 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: tube 4 (amylase, deionized water, pH 7.0 buffer). 3 Which tubes indicate that the deionized water did not contain contaminating starch or maltose? You correctly answered: tubes 4 (amylase, deionized water, pH 7.0 buffer), 5(deionized water, starch, pH 7.0 buffer), and 6(deionized water, maltose, pH 7.0 buffer). i https://media.pearsoncmg.com/bc/bc 0media ap/physioex/10/ex8/act1/

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PhysioEx Exercise 8 Activity 1

4 Explain where and why salivary amylase would be most active. You correctly answered: Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is.

Review Sheet Results 1 List the substrate and the subunit product of amylase. Your answer: The substrate of amylase is starch and the subunit products are glucose and maltose. 2 What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction? Your answer: The enzyme was denatured from the solution being boiled therefore decreasing it s enzyme activity. 3 At what pH was the amylase activity the most active? Describe the significance of this result. Your answer: At the pH of 7.0 amylase was the most active this is significant because it is the same pH as your mouth. 4 Briefly describe the need for controls and give an example used in this activity. Your answer: Controls are needed to so they can be compared to the changed made in the other tubes. It allows you to justify the experiment. An example is test tube 5 because the enzyme that detects contaminated glucose is absent. 5 Describe the significance of using a 37°C incubation temperature to test salivary amylase activity. Your answer: Using an incubation temperature of 37 degrees Celsius to test salivary amylase activity is significant because it is the same temperature as our body, showing it is ideal for amylase.

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