Amylase

Lab Report

Introduction

Amylase

Amylase is an enzyme that catalyses the breakdown of starch into sugars. Amylase is present in human saliva, where it begins the chemical process of digestion. Food that contains much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreasalso makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833). All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds. AsI said before, I want to emphasize that it is produced in the pancreas and the glands that make saliva. When the pancreas is diseased or inflamed, amylase releases into the blood.

Hydrolysis

Hydrolysis (from Greek roots hydro "water" + lysis "separation") is a chemical reaction in which molecules of water (H2O) are split into hydrogen cations (H+, identical to protons) and hydroxide anions(OH−) in the process of a chemical mechanism. It is the type of reaction that is used to break down certain polymers, especially those made by condensation polymerization. Such polymer degradation is usually catalysed by either acid, e.g., concentrated sulfuric acid (H2SO4), or alkali, e.g., sodium hydroxide (NaOH).

Digestion

Is a chemical process by which complex substances are convertedinto smaller molecules. Digestive enzymes and water are responsible for the breakdown of complex molecules such as fats, proteins, and carbohydrates into smaller molecules. These smaller molecules can then be absorbed for use by cells.
The presence of these digestive enzymes accelerates the digestion process, where absence of these enzymes slows overall reaction speed. Currently, there existeight digestive enzymes mainly responsible for chemical digestion.

Hypothesis:

PH 7 is the optimum for amylase activity.

Objectives

To test the activity of amylase at different Ph’s.

Materials and Methods:

The materials that will be used are:

Saliva.
4 test-tubes.
1 beaker.
Chronometer.
Starch.
1 rack.
Ice.
Gauze.
Headed swab.
1 marker.Iodine.
1 funnel.
Pasture pipet.
1 pallet.
Saline.

The steps and methods for this experiment are:

Our teeth were brushed before coming to the laboratory.
A total of 5ml of saliva was collected (not including bubbles).
The saliva was diluted with 100 Mm of NaCl.
The saliva-NaCl dilution was filtered through a double layer of cheesecloth into a test tube.Our name was putted on the test tube. T
This enzyme solution, our enzyme solution, was placed on ice.
One drop of iodine solution was putted into every division of the palette.
3 Ml of the Ph 7.0 buffer was placed in a test tube.
4 Ml of the starch solution were added and mixed to 2 Ml of our stock saliva-NaCl dilution to the test tub.
The timer started immediately.
3drops of the reaction mixture from the tube were added after 30 seconds into the palette where one drop of iodine solution was laing.
The hole solution was mixed.
The previous step was repeated with 30-second of intervals in different divisions of the palette.
The color of our test solution was recorded.
The protocol for buffer systems was repeated with Ph 11.0 and 2.0.Variables

Dependent: The activity of the enzyme (intensity of color)
Independent: The level of Ph, the time.
Controlled: The time, the starch concentration, the amount of saliva, the amount of iodine, the amount of buffers.

Results

| PH |
TIME (seconds) | 7.0 | 2.0 | 11.0 |
30 | | | |
60 |

90 |

120 |

150...