3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution

1668 Words Jul 30th, 2013 7 Pages
Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions.

Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions

Apparatus and equipments:
1. Boiling tube
2. Metal test tube racks
3. Beaker
4. Graduated plastic dropper
5. Water bath, ~37ᵒC
6. Water bath, ~95ᵒC

1. Carbohydrate solution A
2. Carbohydrate solution B
3. Benedict’s solution
4. 3M Hydrochloric acid
5. 3M Sodium hydroxide

Procedures: 1. Two boiling tubes containing 1 ml solution A and 1 ml solution B respectively are prepared. 1ml Benedict’s solution is added to each test tube. Both test tube are heated together in the water bath for two minutes. The result is recorded in Table 1.
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Salivary amylase is the enzyme involved in the experiment. The bond between the monomers is hydrolysed by the salivary enzyme. Some environment factors play important role in hydrolysis process. Such as temperature and pH value of the surrounding. During the optimum temperature of salivary amylase which is on our body temperature, 37ᵒC leads to the increase of the initial energy of substrate and the decreases in activation energy. Hence, more substrate reaches enough energy to be converted to product. The optimum temperature increases, the collision of the molecule increases too. Thus, more molecules are involved in the hydrolysis process. The active site of the enzyme molecules form a “ key hole” which fit into it and are hydrolysed. Despite of that, when the temperature is approximately higher than 60ᵒC the thermos agitation of the amylase molecules disrupts the hydrogen bond, ionic bond and other weak interaction that stabilize the active site of the enzyme and protein molecule eventually denatures.

When hydrochloric acid added into 2ml of solution B at 37ᵒC did not show the positive Benedict’s test result. However, hydrochloric acid that was added into 2 mol of solution B at 95ᵒC breaks starch molecule into glucose molecules this is because H+ ions breaks up the glucose molecules. The bond can only be broken when heat is applied because the bonds are relatively strong. This explain why at 95ᵒC the Brick-red precipitate is present whereas
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