Need Help with A&P physioEx 8.0 exercise 8

Exercise 8 Chemical and Physical Processes of Digestion, pg. 105
Introduction: In this lab, I will learn how the complex digestive system breaks down substrates such as fats, proteins and carbohydrates.
Activity 1: Assessing Starch Digestion by Salivary Amylase
Data:    
 Chart 1 – Salivary Amylase Digestion of Starch
Tube #         1      2      3      4   
Additives      Amylase, Starch   Amylase, Starch     Amylase, DI Water         DI Water, Starch
      pH 7.0 buffer   pH 7.0 buffer   pH 7.0 buffer           pH 7.0 buffer

Incubation  Cond.     Boil, Inc. 37 deg.C   37 degrees C     37 degrees C           37 degrees C
       for 60 minutes

IKI Test:      
Benedict's Test:   

Chart
Incubation  Cond.       37 degrees C                37 degrees C                37 degrees C

IKI Test:      Insert data
Benedict's Test:   Insert data
Questions: Please answer the questions in complete sentences and explain your answers.
1.   What ph allowed the highest amylase activity and why? Please explain.
2.   What effect does boiling have on enzyme activity?
3.   Would the amylase present in the mouth be active in the stomach? Please explain your answer.
4.   Does amylase digest peptidase?
5.   Which tubes indicate that deionized water did not contain contaminating starch or maltose?