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    Enzymatic Activity of Salivary Amylase

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    Samantha Cruz Blanco
    This document discusses an experiment to determine the optimum temperature and pH for salivary amylase activity. Salivary amylase is an enzyme that breaks down starch. The experiment found that: 1) The optimum temperature for salivary amylase activity is 37°C. Below or above this temperature, the enzyme loses functionality or becomes denatured. 2) The optimum pH for salivary amylase activity is 6.7. Below or above this pH, the enzyme does not function properly due to changes in amino acid structures. 3) At its optimum values, salivary amylase has the highest reaction rate for breaking down starch. Outside these values, the

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    Enzymatic Activity of Salivary Amylase

    Uploaded by

    Samantha Cruz Blanco
    18 views14 pages
    This document discusses an experiment to determine the optimum temperature and pH for salivary amylase activity. Salivary amylase is an enzyme that breaks down starch. The experiment found that: 1) The optimum temperature for salivary amylase activity is 37°C. Below or above this temperature, the enzyme loses functionality or becomes denatured. 2) The optimum pH for salivary amylase activity is 6.7. Below or above this pH, the enzyme does not function properly due to changes in amino acid structures. 3) At its optimum values, salivary amylase has the highest reaction rate for breaking down starch. Outside these values, the

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    This document discusses an experiment to determine the optimum temperature and pH for salivary amylase activity. Salivary amylase is an enzyme that breaks down starch. The experiment found that: 1) The optimum temperature for salivary amylase activity is 37°C. Below or above this temperature, the enzyme loses functionality or becomes denatured. 2) The optimum pH for salivary amylase activity is 6.7. Below or above this pH, the enzyme does not function properly due to changes in amino acid structures. 3) At its optimum values, salivary amylase has the highest reaction rate for breaking down starch. Outside these values, the

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    18 views14 pages

    Enzymatic Activity of Salivary Amylase

    Uploaded by

    Samantha Cruz Blanco
    This document discusses an experiment to determine the optimum temperature and pH for salivary amylase activity. Salivary amylase is an enzyme that breaks down starch. The experiment found that: 1) The optimum temperature for salivary amylase activity is 37°C. Below or above this temperature, the enzyme loses functionality or becomes denatured. 2) The optimum pH for salivary amylase activity is 6.7. Below or above this pH, the enzyme does not function properly due to changes in amino acid structures. 3) At its optimum values, salivary amylase has the highest reaction rate for breaking down starch. Outside these values, the

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    ENZYMATIC ACTIVITY OF SALIVARY

    AMYLASE

    GERONIMO, Marielle Anne P.


    LAGARAMA, Rosella
    NG, Phillip
    SANCHEZ, Christiana
    SIOSON, Selina
    INTRODUCTION

    Enzymes are proteins that speed up the rate of chemical reactions in a living
    organism. They are biomolecules that facilitate significant chemical reactions
    inside the body.

    An enzymes activity is strongly affected by the changes in temperature and pH.


    Each enzyme works best with its optimum temperature and pH but extreme
    temperatures and wrong levels of pH can cause enzymes to be denatured.
    The most common among enzymes to be used in this experiment is found at
    the digestive system and is known as the salivary amylase.

    The Salivary Amylase, produced by salivary glands, is a type of a hydrolase


    enzyme (Amylase) which breaks down starch into maltose and isomaltose.
    Amylase, like other enzymes, works as a catalyst.

    A catalyst is a substance that hastens a chemical reaction but does not


    become part of the end product. Amylase digests starch by catalyzing
    hydrolysis, which is splitting by the addition of a water molecule.
    OBJECTIVE/S

    To determine the optimum


    temperature and pH of the salivary
    amylase
    METHODOLOGY: EFFECT OF
    TEMPERATURE

    Incubate for 10 minutes at


    assigned temperature

    2 mL enzyme 2 mL buffered Mix contents


    solution starch

    Withdraw 3 drops of the Withdraw every 1


    mixture simultaneously minute until it
    adding 2 drops of the iodine decolorizes
    solution
    METHODOLOGY:
    EFFECT OF PH

    Incubate both test


    tubes at 37 for 10
    minutes

    Mix contents
    1 mL assigned 2 mL enzyme
    buffer + 1 mL 2% solution
    unbuffered starch

    Withdraw 3 drops of the


    mixture simultaneously Withdraw every 1 minute
    adding 2 drops of the iodine until it decolorizes
    solution
    RESULTS AND DISCUSSION

    GROUP # TEMPERATURE pH
    IN CELSIUS
    1/t 1/t

    1 4 4
    2 37 0.50 5 0.08

    3 50 0.33 6.7 1.0

    4 60 0.33 8 0.5
    ROOM
    5 TEMPERATURE = 20
    0.16 10 0.11
    RESULTS AND DISCUSSION

    GROUP # TEMPERATURE pH
    IN CELSIUS
    1/t 1/t

    6 4 4

    7 37 1.0 5 0.1

    8 50 0.50 6.7 1.0

    9 60 0.17 8 0.5
    ROOM
    5 TEMPERATURE = 20
    0.16 10 0.11
    EFFECT OF TEMPERATURE TO SALIVARY AMYLASE
    The enzyme and the starch solution are boiled in a water bath so that they
    start at the same temperature
    Each enzyme has an optimum temperature where it has its highest
    reaction
    As the temperature arises, its enzymatic also arises up until its optimum
    temperature
    Optimum temperature of salivary amylase = 37.
    Beyond or below the optimum temperature, the salivary amylase loses its
    functionality
    At 50 and 60, the enzyme (salivary amylase) was denatured
    The hydrogen bonds responsible for its structures are being broken that
    results to a change in its molecular conformation
    EFFECT OF PH TO SALIVARY AMYLASE
    Each enzyme has an optimum pH where it has its highest reaction
    At pH 4 and 5 the enzyme is in an acidic environment
    Amino acids such as aspartate and glutamate are deprotonated resulting in
    denaturation
    Optimum pH of salivary amylase = 6.7.
    At pH 8 and 10 the enzyme is in a basic environment
    Amino acids such lysine and arginine are deprotonated resulting in
    denaturation
    Thus, pH-activity relationship with enzyme is dependent on the side chains
    of thamino acids present on it
    CONCLUSION

    Based on the results, the optimum temperature


    and pH of the enzyme is at 37C and at pH 6.7.

    At low temp = enzyme is deactivated


    At high temp = enzyme is denatured
    At low pH = enzyme does not function
    At high pH = enzyme does not function
    REFERENCES

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