Effects of Salivary Amylase. Effects of Salivary AmylaseBy Nena Vance Part A: 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? How does amylase work? Amylase, like other enzymes, works as a catalyst. Materials Needed & Methods: Benedict’s Solution 173 gm crystalline sodium citrate 100gm anhydrous sodium carbonate 800 mL dH2O /(NaCO3) Mix and filter if needed.17.3gm copper sulfate (CuSO4) 100mL dH2O Mix together and add to Part A.Add dH2O to bring volume to 1 liter. Gram’s Iodine 300 mL cool dH2O 2gm potassium iodide (KI) 1 gm iodine crystals (I2) Mix and let iodine dissolve, 30mL 0.1 N iodine solution q.s. to 100 mL with dH2O (0.1N= 12.7 gmI2+ 20.0 gm KI per liter) KEEP TIGHTLY CAPPED!
Recipes: (Carter, J. Benedict’s Reagent is a deep blue colored, alkaline liquid used to test different chemicals. Five 16x150 test tubes and a rack were needed. Time for clean up. Starch agar experiments. <div align="center"><span><i>You currently do not have javascript enabled in your browser.
This will limit some of the interactive potential of these pages. </i></span></div> Introduction The starch agar used in this experiment consists of a mixture of soluble starch (0.5%) and agar (2.5%) to set it into jelly. This agar is not being used to culture bacteria or other micro-organisms, but instead to show how the enzyme amylase may break down its substrate starch to different extents depending on its concentration. The starch agar was mixed, heated to sterilise it, then whilst still molten it was poured in a thick layer into sterile Petri dishes. You will be placing different concentrations of amylase into the holes or wells left by this process, allowing it to diffuse out sideways into contact with the starch, and afterwards you will be using the iodine test to see what has happened to the starch in the agar.
Preparation of a 10-fold dilution series Return the pipette to tube 1. n.b. V > starch. Enzyme experiments - amylase. <div align="center"><span><i>You currently do not have javascript enabled in your browser.
This will limit some of the interactive potential of these pages. </i></span></div> Introduction The action of an enzyme in speeding the biochemical conversion of a substance into something else can be simply described as follows: In this investigation, amylase is the enzyme, and starch is the substrate, i.e. the substance it acts upon. This practical work is designed to give you some experience about: i) how enzymes work, using amylase as an example ii) what a "control" experiment tells you iii) how to carry out 2 common food tests A "control" is a standard experimental treatment which includes all the factors thought to be significant, except one, so that details of its effects may be discovered by comparison. Materials provided for class use i.e. shared AS - amylase solution provided on each bench BAS - boiled amylase solution in boiling tubes, with plastic pipettes SS - starch sol GP - glucose powder.