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B(2) 28 2 0.50
C(2) 37 1 1.00
D(2) 45 3 0.33
E(2) 60 No complete 0
after 10 minutes
Discussion
1) The test tube are immersed in their respective
water bath for 5 minutes at the beginning of the
experiment to allow both solution to reach the
temperature set .
2) Starch is hydrolysed by salivary amylase to a
reducing sugar (maltose) .
3) The Iodine solution is used to test for the
presence of starch . If the iodine solution
changes from brownish-yellow to blue black ,
this indicates that all the starch has been
hydrolysed by the salivary amylase .
4) The graph shows that the rate of enzyme activity
against temperature is a bell-shape curve .
a) At low temperature , for every 10 C increase in
temperature , the rate of enzymatic reaction is
doubled .
b) the maximum rate of reaction occurs at 37 C
,which is the optimum temperature for salivary
amylase .
c) The average human body temperature is also 37
C.
5) At 0 C, the enzymatic is not active. Therefore,
the salivary amylase cannot hydrolyse the starch .
6) As the temperature increase , the rate of
enzymatic reaction increase until it reach an
optimal temperature of 37 C .
7) The optimum temperature for the activity of
salivary amylase is 37C . This is because the
hydrolysis of starch is completed in a shorted
period .
8) Beyond the optimum temperature ,the rate of
enzymatic reaction decrease and ceases
altogether at 60 C . There is no enzyme activity
at 60 C . This is because the enzyme has
denatured due to the high temperature .
Conclusion
Change in temperature effect the
activity of salivary amylase on
starch .Salivary amylase in inactive
at 0 C and denatures at 60 C .The
rate of reaction catalysed by
salivary amylase is highest at 37 C
,which is the optimum temperature
.The hypothesisis accepted.