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6 years ago
Activity 1  Assessing Starch Digestion by Salivary Amylase
1. List the substrate and the subunit product of amylase. ____________________
2.  What effect did boiling and freezing have on enzyme activity?  Why? How well did the results compare with your prediction?
3. At what ph was the amylase most active? describe the significancce of this result.
4.  Briefly describe the need for controls and give an example used in this activity.
5.  describe the significance of using 37 degree C incubation temperature to test salivary amylase activity.

Activity 3. Assessing Pespsin Digestion of Protein
1. Describe the effect that boiling had on pepsin and how you could tell that it had that effect
2. was your prediction correct about the optimal pH for pepsin activity? discuss the physiological correlation behind the results
3. what do you think would happen if you reduced the incubation time to 30 mins for tube 5?

Activity 4 Assessing Lipase Digestion of Fat
1. Explain why you can't fully test the lipase activity in tube 5
2. 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.
3. explain why pancreatic lipase would be active in both the mouth and intestine
4. describe the process of bile emulsification of lipids and how it imroves lipase activity.
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wrote...
Educator
6 years ago
1. List the substrate and the subunit product of amylase. ___________________ _

The substrate of amylase is animal starch and the product is maltose and glucose.
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wrote...
Educator
6 years ago
2.  What effect did boiling and freezing have on enzyme activity?  Why? How well did the results compare with your prediction?

The boiling denatured the enzyme and inactivated it as predicted. The freezing has no effect on the enzyme.
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wrote...
Educator
6 years ago
3. At what ph was the amylase most active? describe the significancce of this result.

Amylase was most active at pH 7.0. This is significant because this is the same pH as the mouth.

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wrote...
6 years ago
thank you Slight Smile
Huiv
wrote...
6 years ago
Hi Mary,Thank you for your question about your 9 year old Walker that is a hard keeepr and also cribs/sucks air.  Limiting his opportunity to crib is a great step in the right direction.  The  rumbling gut  you hear may be due to some air moving thru that has been taken in during cribbing as well as higher than normal peristalsis (muscle contractions of the smooth muscles of the intestinal walls) to keep the gut moving.Options:1. Consider using a high fat supplement to add some Calories to help body condition without increasing risk of digestive disturbances.  The fat (from vegetable oil sources) might also have a calming effect on the gut.2. Consider using a probiotic (Direct fed microbial) to also help maintain normal gut flora.  Might also consider a prebiotic (such as yeast culture or comparable products) for optimum benefit from the probiotic.3. Some horses crib because they have stomach ulcers.  You might want to discuss this with your veterinarian.There are multiple probiotic/prebiotic supplements in the market and a number of fat supplements.  In our feed product line, you might consider SafeChoice Original or SafeChoice Perform as they have added oil, added probiotics and prebiotics as well as controlled starch.  If you wanted a high fat product that also contains probiotics, you might want to try Empower Boost.Best wishes,Roy J.
Carolina
wrote...
6 years ago
We have a 9 year old walker who is a  hard keeepr,  he also  cribs/sucks air. We have limited his avaiblablity to practice his cribbing  habit which seem to have assited with weight gain. His stomach can make some very strange and loud  rumbling  noises. What foods do you suggested that could help with both or either  the weight maintances and his  rumbling gut .  He is on pasture and given modest amounts of grain since the weather has improved
joey25783
wrote...
6 years ago
]
Activity 1  Assessing Starch Digestion by Salivary Amylase
4.  Briefly describe the need for controls and give an example used in this activity.
5.  describe the significance of using 37 degree C incubation temperature to test salivary amylase activity.

anybody know the answer plz
wrote...
Educator
6 years ago
]
Activity 1  Assessing Starch Digestion by Salivary Amylase
4.  Briefly describe the need for controls and give an example used in this activity.
5.  describe the significance of using 37 degree C incubation temperature to test salivary amylase activity.

anybody know the answer plz

Best to start a new topic.
The best way to say thank you is with a positive review:

  Click here to review us!

Your support goes a long way!
Linda Green
wrote...
6 years ago
Activity 1  Assessing Starch Digestion by Salivary Amylase
1. List the substrate and the subunit product of amylase. ____________________
2.  What effect did boiling and freezing have on enzyme activity?  Why? How well did the results compare with your prediction?
3. At what ph was the amylase most active? describe the significancce of this result.
4.  Briefly describe the need for controls and give an example used in this activity.
5.  describe the significance of using 37 degree C incubation temperature to test salivary amylase activity.

Activity 3. Assessing Pespsin Digestion of Protein
1. Describe the effect that boiling had on pepsin and how you could tell that it had that effect
2. was your prediction correct about the optimal pH for pepsin activity? discuss the physiological correlation behind the results
3. what do you think would happen if you reduced the incubation time to 30 mins for tube 5?

Activity 4 Assessing Lipase Digestion of Fat
1. Explain why you can't fully test the lipase activity in tube 5
2. 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.
3. explain why pancreatic lipase would be active in both the mouth and intestine
4. describe the process of bile emulsification of lipids and how it imroves lipase activity.

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