PEX-08-01

Which of the following is an end product of starch digestion?

maltose and glucose

At what pH was the amylase activity the most active? Describe the significance of this result

Amylase was most active at pH 7.0. This is significant because this is the same pH as the mouth

Explain where and why salivary amylase would be most active.

Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is.

Describe the significance of using a 37°C incubation temperature to test salivary amylase activity

The 37°C incubation is significant because it is the same temperature as body temperature so it should be ideal for the enzyme.

What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?

The boiling denatured the enzyme and inactivated it as predicted. The freezing has no effect on the enzyme

List the substrate and the subunit product of amylase.

The substrate of amylase is animal starch and the product is maltose and glucose

Which of the following is true of enzymes?

Their activity can be affected by temperature and pH

Tubes 3, 7, and 8 reveal that

amylase activity was highest at pH 7.

The reagent IKI tests for the presence of

starch

The substrate for amylase is

starch and carbohydrate

This activity includes a number of negative controls. Which tube indicates that the amylase solution was not contaminated with maltose?

tube 4

Which tubes indicate that the deionized water did not contain contaminating starch or maltose?

tubes 4, 5, and 6

Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of _____________.

water

Which of the following is not true of controls?

A negative result with a positive control is required to validate the test

What effect do you think boiling and freezing will have on the activity of the amylase enzyme?

Boiling will decrease amylase activity and freezing will have no effect

Briefly describe the need for controls and give an example used in this activity.

Controls are necessary to validate the results of the experiment. Tube #5 is an example where the enzyme that tests for contaminating glucose in the starch or the buffer is absent