Biology Forums - Study Force

Hello I am working from Physioex 8.0 for Human Physiology on exercise 8 (Chemical and Physical Processes of Digestion)
I need the answers to:
Activity 1:
#12- what was the purpose of tubes #1 and #2
what can you conclude from tubes #3 and #4
What do tubes 4,6 and 7 tell you about amylase activity and pH levels?
What is the optimal pH for amylase activity
Does amylase work at pH levels other than the optimal pH?
What is the end product of starch digestion?
In which tubes did you detect the presence of maltose at the end of the experiment
Why wasn't maltose present in the other tubes
Salivary amylase would be greatly deactivated in the stomach. Suggest a reason why, based on what you have learned
Activity 2:
What was the effect of freezing tube #1
How does the effect of freezing differ from the effect of boiling?
What is the smallest subunit into which starch can be broken down
Does amylase use cellulose as a substrate?
What effect did the addition of bacteria have on the digestion of cellulose?
What was the effect of the enzyme peptidase used in tube #6
Activity 3:
Would  freezing have the same effect why or why not?
which test tubes were your controls
what were they controlling for
what was pepsins affect on BAPNA
design an experiment that would allow you to test hwo the amount of BAPNA digestion varies with time whats your conclusion
design an experiment that would allow you to test whether or not temperature has any effect on BAPNA digestion
Activity 4:
Why was tube 1 found to have a pH of 7?
what is the main difference between tuibes 2 and 3
what is the action of the substance in tube 2 that was not included in tube 3
can we determine if fat hydrolosis has occured in tube 5
what effect did the other buffers have on the digestive process
what are the products of lipase digestion in tube 2
in what tubes did you detect the precense of fatty acids

Since your activity level is low, I will only answer the first activity:

Activity 1: Assessing Starch Digestion by Salivary Amylase (pp. 104–105)

10. Tubes 2, 6, and 7 showed the effect of pH on amylase activity. The results of this experiment indicate that the activity maximum of amylase is at pH 7.0, whereas pH 2.0 and pH 9.0 demonstrated very little activity. In this experiment, pH 7.0 showed the highest level of amylase activity. Tube 3 showed that amylase did not contain maltose contamination. Tubes 3, 4, and 5 showed that water had no starch or maltose contamination. Tube 3 directly showed that water did not have maltose or starch contamination. Tube 4 was a starch control (with the same water) that showed no maltose, and tube 5 was a maltose control (also with water) that showed no starch. If control tubes 3, 4, or 5 were not done, then what is perceived as digestion might really be starch or maltose contamination. Saliva would not be active in the stomach because the stomach pH is too low. Boiling inactivates, or denatures, enzymes.

GL :)