• 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)

    They will combine permanently to the sulphydryl (-SH) groups. This could be in the active site or elsewhere [13] of the enzyme. The metal ions replace the hydrogen in -SH to form -SX. This will alter the structure and active site of the enzyme permanently, therefore enzymes can no longer catalyse the break down of starch.

  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 does pH affect the Denaturation of enzymes Starch and Amylase.

    It could not be optimum at pH 12, as this could not be tested to due the chemicals that altered the iodine in the pH buffer. Those 2 results on my graph are ones that can be seen as an anomalous result.

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

    layer of insulation; this will be the beaker where the starch-amylase (solution mixed in a test tube) is put in. It is wrapped with a layer of insulation which is necessary to help the allocated temperature maintain and not decline.

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

    As the warmer the water the more energy gained by the substrate so it would work faster, which means the rate of reaction will also be faster, whereas if the water is cool then the rate of reaction will be slower as the substrate will work slower due to the fact that it wont gain much energy, from the water.

  2. Investigating the effect of temperature on the enzyme amylase.

    will work best because that is the closest of my five chosen temperatures to the human body temperature of 37c and since the enzyme amylase is found in human saliva, in the mouth I think this will be its optimum temperature.

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

    Even ectotherms (those animals such as lizards whose body temperature fluctuates with that of their environment) make use of sun and shade to maintain their temperature within this range. I predict that my graph will look like this: - I predict that my graph will look like this because the

  2. Investigate the action of the enzyme amylase on the breakdown of starch.

    will take the amylase a lot longer to work on the starch solution because there is more of it to break down. Equipment: * Test tubes * Pipette * Test tube rack * Starch Solution * Amylase * Iodine-the indicator for starch * Stop watch * Measuring tube Fair Test:

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