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Homework answers / question archive / Augusta Technical College BIO 121 Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results 1)The substrate for amylase is   Which of the following is true of enzymes?   The reagent IKI tests for the presence of   Which of the following is not true of controls?   Which of the following is an end product of starch digestion?   Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of  

Augusta Technical College BIO 121 Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results 1)The substrate for amylase is   Which of the following is true of enzymes?   The reagent IKI tests for the presence of   Which of the following is not true of controls?   Which of the following is an end product of starch digestion?   Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of  

Biology

Augusta Technical College

BIO 121

Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report

Pre-lab Quiz Results

1)The substrate for amylase is

 

  1. Which of the following is true of enzymes?

 

  1. The reagent IKI tests for the presence of

 

  1. Which of the following is not true of controls?

 

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

 

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

 

Experiment Results Predict Question:

Predict Question1: What effect do you think boiling and freezing will have on the activity of the amylase enzyme?  

 

Stop & Think Questions:

2. Tube 2 appears to have the same amount of starch digested as tube 3 because

 

Experiment Data:

 

Tube No.

Reagent 1

Reagent 2

Reagent 3

Treatment

Time

Temp.

IKI

Benedict's

1

Amylase

Starch

pH 7.0

Boiled

60

37

+

-

2

Amylase

Starch

pH 7.0

Frozen

60

37

-

++

3

Amylase

Starch

pH 7.0

None

60

37

-

++

4

Amylase

Water

pH 7.0

None

60

37

-

-

5

Starch

Water

pH 7.0

None

60

37

+

-

6

Maltose

Water

pH 7.0

None

60

37

-

++

7

Amylase

Starch

pH 2.0

None

60

37

+

+

8

Amylase

Starch

pH 9.0

None

60

37

+

+

 

Post-lab Quiz Results

 

  1. Tubes 3, 7, and 8 reveal that

 

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

 

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

 

  1. Explain where and why salivary amylase would be most active.

 

 

Review Sheet Results

  1. List the substrate and the subunit product of amylase.

 

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

 

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

 

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

 

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

 

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