The Effect Of Temperature On The Action Of Salivary Amylase
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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)
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.
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.
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