Objective To study the effect of temperature on salivary amylase activity

Problem statement What are the effects of temperature on salivary amylase activity?
Hypothesis/
conclusion
The rate of the activity of salivary amylase on starch increase with the increase in
temperature until it reaches the optimum temperature of 37C
Variables
a) MV
b) RV
c) CV

Temperature of medium of reaction
The rate of reaction catalysed by salivary amylase
Volume of saliva, volume and concentration of starch suspension and pH of medium
Materials 1% starch suspension, saliva suspension, iodine solution, ice cubes and distilled water
Apparatus Beakers, test tubes, syringes, droppers, glass rods, white tiles with grooves,
thermometers, Bunsen burner, tripod, test-tube rack, wire gauze, and stopwatch
Technique Testing the presence of starch using iodine test and recording the time taken for the
hydrolysis of starch to be completed with a stopwatch.
Procedure 1. Rinse mouth with warm water and collect saliva
2. Dilute the saliva with an equal volume of distilled water
3. Using a syringe, put 5ml of 1% starch suspension into each of the test tubes,
labelled A1, B1, C1, D1, and E1 respectively.
4. Using a second syringe, add 2 ml of saliva into each of another set of test tubes,
labelled A2, B2, C2, D2, and E2
5. Immerse the test tubes A1 and A2, B1 and B2, C1 and C2, D1 and D2, and E1 and E2,
respectively into five different water baths with the temperatures kept constant at
0C, 28C, 37C, 45C and 60C
6. Leave the test tubes for 5 minutes
7. Meanwhile, prepare a dry piece of white tile with grooves and place a drop of
iodine solution into each groove
8. After 5 minutes of immersion, pour the starch suspension in test tube A1 into the
saliva in test tube A2
9. Stir the mixture using a glass rod and start the stopwatch immediately
10. Use a dropper to remove a drop of mixture from test tube A2 and place it into the
iodine solution in the first groove of on the tile.
11. The first groove is considered as zero minute
12. Repeat the iodine test every minute for 10 minutes
13. Rinse the dropper in a beaker of water after each sampling
14. Record the time taken for the completion of the hydrolysis of starch that is when
the mixture gives a negative iodine test.
15. Keep the test tubes with the mixture in their respective water baths throughout the
experiment
16. Repeat steps 7 10 for test tubes B1, C1, D1, and E1.
17. Use thermometers to ensure that the temperatures remain constant throughout the
experiment.
18. Record your results in the table below and plot a graph showing the rate of
reaction (

)against temperature (C)

Tabulation of data:
Test tube Temperature (C) Time taken for the
hydrolysis of starch to be
completed (minutes)
Rate of reaction,
(

)(minute )
A1 0
B1 28
C1 37
D1 45
E1 60