Lab Report On Salivary Amylase Essay

0.0375 mg/ml Porcine Pancreatic Amylase Solution (amylase powder in 0.9% NaCl ), Iodine Solution; each solution were pipetted into each of the 5 test tubes with 5 ml of 1% starch. Each tube contained a 1% starch solution with a different pH. All tubes were at room temperature. Room temperature was 22C. 0.2 ml of porcine pancreatic amylase solution was then pipetted into each tube. A timer was started and every 3minutes the starch / amylase mixture were pipetted from each tube and pipetted into the spot plate for every sample tube, then the iodine solution were added to a spot plate cell for each sample. Iodine reacts with starch to change from yellow to deep blue /black in the presence of starch. A lightening of the blue/ black to a brown color will occur as less starch is present. Results were reported as (+) for presence of starch in the sample or (–) for the absence of starch. After every three minute increment had passed, these same

3) Waiting 5 minutes allowed the enzymatic reaction to proceed for sufficient time and break down the starch.

Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?

Genomic DNA is heterogenrous because it shows 2 fragments on 2% agarose gel which come from parents, mom and dad. Moreover, the tandem repeats(n) is within the standard limit (14-41) of heterogenic DNA. So, the sample is heteregenerous.

The salivary amylase gene has undergone duplication over time, and DNA hybridization studies have revealed that individuals have a varying number tandem repeats of the AMY1A gene (Tracey 2017, p.22). In Perry et al.’s (2007) summary article reviewing the role of selective pressures on AMY1 gene copy number and amylase concentration, they found a moderate positive correlation between AMY1 gene copy number and salivary amylase concentrations in individuals. The possibility that different selective pressures in populations have affected amylase production was stated (Perry et al. 2007). Copy numbers of the salivary amylase gene was positively correlated with salivary amylase enzyme concentration, thus individuals with apparent evolutionary exposure to high starch diets had, on average, more AMY1 gene copies than individuals from backgrounds with relatively low starch diets (Perry

In this lab experiment the action of the enzyme Amylase was observed on starch (the substrate). Amylase changed the starch into a simpler form, the sugar maltose, which is soluble in water. Maltose then breaks down the glucose chains of starch in the pancreas and intestines. Amylase is present in human saliva, and begins to act on the starch in the food while still in the mouth. Exposure to heat or extreme PH (acid or base) will denature proteins. Enzymes, including amylase, are proteins; if denatured enzymes can no longer act as a catalyst for the reaction. In the presence of potassium iodide, starch turns a dark purple color; however maltose does not react with I2KI. The rate of fading of starch allows a quantitative measurement of reaction rate.

to infer that bacterial amylase would break down the starch better and faster than the fungal

This experiment aimed to investigate the allele frequency of the PTC taster gene (TAS2R38) in a small population, represented by the students in class. The genotype obtained from genomic analysis (via PCR and gel electrophoresis) confirmed that the genotypic result is consistent with the phenotypic result observed at the beginning of the lab.

Organisms cannot depend solely on spontaneous reactions for the production of materials because they occur slowly and are not responsive to the organism's needs (Martineau, Dean, et al, Laboratory Manual, 43). In order to speed up the reaction process, cells use enzymes as biological catalysts. Enzymes are able to speed up the reaction through lowering activation energy. Additionally, enzymes facilitate reactions without being consumed (manual,43). Each enzyme acts on a specific molecule or set of molecules referred to as the enzyme's substrate and the results of this reaction are called products (manual 43). As a result, enzymes promote a reaction so that substrates are converted into products on a faster pace (manual 43). Most enzymes are proteins whose structure is determined by its sequence of its amino acids. Enzymes are designed to function the best under physiological conditions of PH and temperature. Any change of these variables that change the conformation of the enzyme will destroy or enhance enzyme activity(manual, 43).

The objective of the project is to determine if I carry the allele at the TAS2R38 locus. In order to find that out, DNA was extracted from cells within the mouth. The DNA sample was quantified, amplified by PCR, ran through gel electrophoresis, purified and sequenced. The results for my DNA was not able to be determined through sequencing. The DNA samples of the class recorded that 62% of the participants were tasters (carries the allele at the TAS2R38 locus) and 38% of the participants were non-tasters (does not carry the allele at the TAS2R38 locus).

Amylase is an enzyme that is located in human saliva. It is solely accountable for breaking down starch as a way to start the breakdown of food and is one of the first steps of digestion. The time at which the enzyme starts the chemical reaction with starch is called the reaction rate. In order to study how amylase works against starch, this experiment consisted of two tests; each testing a different condition of amylase. The first test was to simply study the reaction between saliva and amylase and note the reaction rates. The second test was to see if increasing the pH would decrease the reaction rate or halt it all together. Saliva was collected, diluted, and tested for reactions between starch and amylase. Another sample of saliva was collected, diluted, and had its pH increased and tested for reaction rate. The findings after the experiment was conducted aligned with the original hypothesis. The change in pH did show a significant decrease in the reaction rate.

Record observations: what color did the solution turn? Orange or blue/ black? This will tell whether the amylase is able to denature the starch solution Orange=Negative Blue/black= Positive

The objective of the lab was to examine the effects of environmental variables on the functions of an enzyme. To the point, an experiment was conducted to test the effect of pH on the function of the enzyme Amylase.

In this lab we looked at the role of pancreatic amylase in the digestion of starch and the effect that temperature and pH has on this enzyme. Enzyme’s work as catalysts that increase the rate of chemical reactions within cells (Cooper, 2000). In order to do this, enzymes must show two essential properties: these two fundamental properties of enzymes include increasing the rate of chemical reactions without being eternally altered by the reaction and accelerating the reaction rate with keeping the reactants and products in chemical equilibrium (Cooper, 2000). Enzymatic catalysis is necessary for life. Most biochemical reactions would not occur under the mild temperatures and pressures

The Effect of pH on the Activity of the Enzyme Amylase Aim :- To find the effect of pH on the activity of the enzyme amylase. An enzyme is a type of protein found in all living cells. Enzymes act as biological catalysts, breaking down substrates without needing a high temperature, allowing all the chemical reactions of metabolism to take place, regulating the speed at which they progress, lowering the activation energy and providing a means of controlling individual biochemical pathways.