• 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)

    Temperature Temperature affects the rate at which enzymes work. The higher the temperature, the faster the rate of reaction as enzyme works faster, therefore affecting the results. I cannot use a water bath because solution is in a cuvette and has to be constantly monitored to see if it has reached the percentage transmission.

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

    When doing the experiment more then once, the amount of time before each test must be uniform to obtain fair results); * Key variable (Independent Variable) This is the variable, which is the most important to the activities outcome. This will always be that changes. My key variable is Temperature.

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

    Finally start the stopwatch as soon as the two substances have been mixed, and stop it straight as the colour has gone. To do this accurately staying eye level to the experiment is necessary. Safety: Before doing the experiment, make sure the area where experiment is taking place in is safe.

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

    This is known as the V-max. To explain my predicted graph further I have decided to split it up into sections: - At point 'a', I predict that the rate of reaction will increase slowerr than proportional to the concentration of amylase.

  2. Investigating the effect of temperature On the action of Amylase on Starch.

    Whereas in this case the more energy provided the faster the rate of reaction. But when an enzyme reaches its optimum temperature it will become denatured (it will die). This means that the enzyme will no longer break down a substrate.

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

    Enzyme concentration The rate of enzyme activity increases as the enzyme concentration increases (provided that the substrate concentration is not limiting). 3. Substrate concentration The rate of enzyme activity increases as the substrate concentration increases. When all the active sites are occupied, increasing the substrate concentration will no longer increase the rate - substrate saturated.

  2. The Effect of temperature on the denaturation rate of fungal amylase

    The enzyme provides an alternative route by holding substrate molecules in such a way that breaking bonds (catabolism) or making bonds (anabolism) requires less energy input. Enzymes are globular proteins with a precise three dimensional (tertiary) structure. Their tertiary structure produces an active site, which is a depression in the

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