PhysioEx Exercise 8 Activity 1 PDF

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11/11/2019

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: Miranda Date: 11 November 2019 Session ID: session-6b0baf36-f980-cec4-7216-c56a01c998a4

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

Deionized Water

Starch

pH 7.0 Buffer

None

60

37

+

-

6

Deionized Maltose Water

pH 7.0 Buffer

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). 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 of amylase 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: I predicted that boiling would decrease the amylase activity and that freezing would have no effect. The data shows that the enzyme was denatured from the solution being boiled and freezing had no effect. 3 At what pH was the amylase activity the most active? Describe the significance of this result. Your answer: Amylase was most active at a pH of 7.0. This is significant because a pH of 7.0 is the same pH of the mouth. 4 Briefly describe the need for controls and give an example used in this activity. Your answer: Controls are needed so they can be compared to the changes made to tubes. It shows the results of the experiment and justify them. An example in the experiment would be 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 a incubation temperature of 37 degrees celsius to test salivary amylase activity is significant because it is the same temperature of the body, showing that it is ideal for amylase.

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