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At what pH did you see the highest activity of salivary amylase? Why?

AMIRA11

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12 years ago

At what pH did you see the highest activity of salivary amylase? Why?

The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase.
1. At what pH did you see the highest activity of salivary amylase? Why?
2. How do you know that the amylase did not have any contaminating maltose?
3. What effect did boiling have on enzyme activity? Why?
4. Describe the substrate and the subunit product of amylase.

help me please confused

Source physioex 9.0

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duddy

wrote...

#1

Staff Member

12 years ago

Quote from: AMIRA11 (12 years ago)

4. Describe the substrate and the subunit product of amylase.

Hi Amira, the substrate of amylase is animal starch and the product is maltose and glucose.

- Master of Science in Biology
- Bachelor of Science

duddy

wrote...

#2

Staff Member

12 years ago

Quote from: AMIRA11 (12 years ago)

3. What effect did boiling have on enzyme activity? Why?

The boiling denatured the enzyme and inactivated it as predicted. The freezing has no effect on the enzyme.

- Master of Science in Biology
- Bachelor of Science

AMIRA11 Author

wrote...

#3

12 years ago

thanks duddy, any luck on the other 2 anybody?

duddy

wrote...

#4

Staff Member

12 years ago

Quote from: AMIRA11 (12 years ago)

thanks duddy, any luck on the other 2 anybody?

You're welcome amira

- Master of Science in Biology
- Bachelor of Science

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