Help plz some are answered
activity 1
1. Describe the effect that boiling had on the activity of amylase. Why did boiling have this effect? How does the effect of freezing differ from the effect of boiling? boiling denatures the enzyme non-functional and permanently changes it. Freezing will slow down or stop the reaction, but can be reheated to be functional again.
2. What is the purpose for including tube 3 and what can you conclude from the result?
3. Describe how you determined the optimal pH for amylase activity.
4. Judging from what you learned in this activity, suggest a reason why salivary amylase would be much less active in the stomach. because the pH in the stomach is too LOW.
Activity 2
1. Does amylase use cellulose as a substrate?
No because amylase only works on starch
2. What effect did the addition of bacteria have on the digestion of cellulose?
3. What effect did the addition of peptidase to the starch have? Why?
4. What is the smallest unit into which starch can be broken down?
Activity 3 Assessing Pepsin Digestion of Protein
. Describe the significance of the optimum pH for pepsin observed in the simulation and the secretion of pepsin by the chief cells of the gastric glands.
2. Would pepsin be active in the mouth? Explain your answer.
3. What are the subunits of the peptide digestion?
4. Describe the reason for including control tube 4.
Activity 4 Assessing Lipase Digestion of Fat
1. Describe how lipase activity is measured in the simulation.
2. Can you determine if fat hydrolysis occurred in tube 5? Why or why not?
3. Would pancreatic lipase be active in the mouth? Why or why not?
4. Describe the physical separation of fats by bile salts.
Review Sheet Questions:
1. List the substrate and the subunits products of amylase.
2. At what pH was the amylase most active? Describe the significance of this result.
3. Describe the significance of using 37 C incubation temperature to test salivary amylase activity.
Fig digestion by pancreatic lipase and the action of bile is body temp (37 degrees C)
4. Explain how bacteria can aid in digestion.
5. Was your prediction correct about the optimal pH for pepsin activity? Discuss the physiological correlation behind your results.
6. Explain why pancreatic lipase would be active in both the mouth and the intestine.
7. Which tube had the highest lipase activity? How well did the results compare with your prediction? Discuss possible reasons why it may or may not have matched.
General Questions:
1.Increasing the temperature will generally have what effect on enzyme activity?
2. What is important to consider when adjusting the pH of solution to obtain the best results from
an enzyme?
3. What are three things that are important to know about an enzyme before using it?
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