BIOL 2P97 Lab1 – Chemical and Physical Processes of Digestion

if anyone could help with these questions it would be appriciated

Activity 1: Assessing Starch Digestion by Salivary Amylase
1) Which 3 tubes would you compare to determine the effect of pH on amylase activity? What effect does pH have on amylase activity? Explain. (2 mark)
5) Why was a temperature of 37°C used in most of the experiments performed during this simulation? What effect did freezing have on the activity of salivary amylase? (2 marks)
6) Amylase is also produced in the pancreas and enters the duodenum of the small intestine, where it continues to digest carbohydrates. Why is it important to produce more amylase in this region of the GI tract? (2 marks)

Activity 2: Exploring Amylase Substrate Specificity
 2) Based on the results of test tubes 3 and 6, would you expect bacteria to only use amylase to breakdown carbohydrates?
4)If test tube 3 was boiled, would you expect a change in the Benedict’s test result? What about test tube 5? Explain.

thanks