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Home Q & A Board Laboratory Help Upper-Year Courses
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one_brenda_88 one_brenda_88
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12 years ago
Can someone please help me answer these questions?? Thank you.

List the substrate and the subunit product of amylas


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


3. At what pH was the amylase activity the most active? Describe the significance of this resul

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


5. Describe the significance of using a 37°C incubation temperature to test salivary amylase activity.
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#1
Staff Member
12 years ago
Quote from: one_brenda_88 (12 years ago)
4. Briefly describe the need for controls and give an example used in this activity.

Controls are necessary to validate the results of the experiment. Tube #5 is an example where the enzyme that tests for contaminating glucose in the starch or the buffer is absent.
- Master of Science in Biology
- Bachelor of Science
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#2
11 years ago
2. What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?
**Boiling decreases enzyme activity, because the function of the enzyme is specific to its environment, such as temperature and pH. Changes to temperature or pH can denature the enzyme, as its shape will alter.
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