• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The Effect Of Temperature On The Action Of Salivary Amylase

Extracts from this document...

Introduction

The Effect Of Temperature On The Action Of Salivary Amylase Introduction: The digestion of starch begins in the mouth, where it is mixed with saliva containing the enzyme salivary amylase, or Ptyalin. Starch, a long chain of repeating glucose subunits, is hydrolyzed first into shorter polysaccharide chains this is used as a continual mechanism to help the removal of good debris from the gingiva but has little effect on the breakdown of polysaccharides outside of the mouth. Eventually polysaccharides are converted into the disaccharide maltose, consisting of two glucose subunits, which loosens remains that occurs between the teeth. If chewing is continued for lengthy periods of time these changes will occur in the mouth under the influence of salivary amylase. Maltose, glucose, and other monosaccharides are known as reducing sugars. What does the enzyme, amylase do? Enzymes cause various reactions in the body to happen, also called diastase. Things that we eat are broken down once in the mouth organ. What happens and how does it happen? Amylase is an enzyme that breaks down starch to sugar. The amylase in the mouth, salivary amylase, is called ptyalin. Ptyalyn can do digestive can work in the stomach for several hours. Iodine and Benedict's solution is used to recognize starch and sugar (maltose) ...read more.

Middle

After the five minutes have already passed, use a thermometer to measure the following: * Temperature in the fridge should be at 50C * Temperature in the water bath should be at 370C * Temperature in the water bath should be at 800C * Temperature in the room should be at 250C 4) If there was slight difference in the temperature then you have to wait a couple more minutes to make sure that the temperature are will set. Otherwise place the test tubes in the following manner: * Place test tube number one on the table (at 250C) * Place test tube number two in the fridge (at 50C) * Place test tube number three in the water path (at 370C) * Place test tube number four in the water path (at 800C) 5) Using your stopwatch set up a five-minute limit. During this time you can use the thermometer to double check temperature at each set up conditions. 6) When the five minutes limit are up, carefully place the four test tubes in the clamp. Caution: (use a glove to handle the test tube number four '800C' to avoid any burns. 7) Perform the following tests with the four tubes: * Test tube number one- add a drop of iodine. ...read more.

Conclusion

Saying that the fridge had an action potential on the enzyme can elucidate the results to the presence of an enzyme with no action. In addition the third result of the experiment can also prove the point made at the second paragraph. In a way where the tube in the water path (370C) is the optimum temperature for the action of salivary amylase. This was cleared to vision in the change in color from it being a clear solution to it being light blue, with the including an iodine drop. This explains that there was a presence of an enzyme, which is also taking action. In a more simplified manner, an enzyme is more affective at body temperature. This shows the presence of enzyme to work with salivary amylase at our normal body temperature. The final result was based on the theory of de-naturation of an enzyme. As we saw in the experiment, the test tube within the water path at (800C) didn't change it color due to certain limitations in the method. But in more than a way we can predict that that the enzyme de-naturated or in other words temperature reached a point where enzyme stared to break down itself. We can finally say that salivary amylase didn't take action at this temperature rate. This can be denoted as that our normal body temperature won't go the 800 limits. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    effect of concentration of copper sulphate on the action of amylase to break down ...

    4 star(s)

    enzyme, but it makes it impossible for catalysis to take place [76]. Unlike the competitive inhibitor, the rate of reaction will not be affected by the concentration of substrate. Non-competitive irreversible inhibition This type of inhibitor is non-competitive because it has not got a complementary shape that can fit into

  2. Experiment to Investigate the Effect of Copper Ions on a Solution of Amylase and ...

    If any solution comes into contact with the eye then flood the eye with gently running tap water for 10 minutes. Seek medical attention. Similarly, if any solution comes in contact with the skin then wash off the skin with plenty of water.

  1. How the concentration of amylase effects the digestion of the starch.

    and my graphs, as looking at the readings on my graph, where the concentration of amylase is 100% the time taken for the reaction to take place was 37.85 seconds and where the concentration of amylase is 10% the time taken for the reaction to take place was 152.33 seconds.

  2. How does pH affect the Denaturation of enzymes Starch and Amylase.

    It did not react as the pH used would have altered the structure of hydrogen bonds in the alpha amylase, and therefore denatured the enzyme. PH levels are an important factor which enzymes require to be at the optimum for each condition for each enzyme to perform at it's quickest.

  1. Enzymes - investigate the affect of amylase concentration on starch breakdown into glucose.

    However if there were 50 starch molecules and 50 amylase molecules then the reaction would be at its quickest because each amylase molecule would have only to break down one starch molecule. Now if there were 50 starch molecules and 100 amylase molecules the reaction time would be as quick as 50 starch molecules and 50 amylase molecules.

  2. To investigate the effect of a change in temperature on the action of enzymes ...

    Add this to a drop of iodine in a sample tray and mix with a stirring rod. As the amylase breaks down the starch the amount of starch that is detected by the iodine decreases. When there is no colour change when the starch amylase solution is added to the iodine record the time that it has taken.

  1. To investigate the effect of pH and temperature on the rate of hydrolysis of ...

    N.B Iodine affects the reaction between starch and diastase. Thus no iodine will be placed in the reacting mixture. Cofactors Most enzymes have been found to contain non-protein groups, which are essential for catalytic activity. In regards to this reaction between starch and diastase, sodium chloride is the cofactor needed.

  2. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    Basically, the enzyme acts as a lock which has a unique shape i.e. the active site of which only the correct key can fit in. This key is the substrate. No other substrate can fit into this active site. This is why enzymes are 'specific'; they work only on one type of substrate.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work