Experimkent #5-----------studies on salivary amylase - chemistry ewu 2025

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Salivary amylase acts at a temperature of 37◦ C and at pH of 6.6 (acidic). When iodine solution is mixed with starch, blue colour is obtained. When starch is first hydrolyzed with amylase and then mixed with iodine solution, blue colour is not obtained because starch has been broken into glucose and maltose.
The specific role of salivary amylase in digestion is to break apart certain chemical bonds in complex carbohydrate molecules into simple sugars through a process called hydrolysis. The amylase continues its digestive activity until the food molecules reach the stomach.
Our conclusion from the experiment is that our saliva contains something (an enzyme called amylase) that turns starch (that our body cannot use) into glucose (that our body can use). Wonderful science!
Conclusion. All enzymes are proteinaceous in nature. At lower temperatures, the enzyme salivary amylase is deactivated and at higher temperatures, the enzyme is denaturated. Therefore, more time will be taken by enzyme to digest the starch at lower and higher temperatures.
It finds that amylase works best at body temperature of 37C as this is its optimal temperature, and works best at a slightly acidic pH of 6.8, while it is deactivated at lower/higher temperatures and more acidic or alkaline pH levels.

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At the optimum temperature the amylase will break down starch very quickly. At low temperatures the amylase will break starch down slowly due to reduced kinetic energy. At high temperatures the amylase will break starch down slowly or not at all due to denaturation.
Conclusion. The Amylase Test is a valuable diagnostic tool for assessing pancreatic and digestive health. By measuring amylase levels, this test aids in diagnosing conditions like pancreatitis, gallstones, and salivary gland infections. Early detection and treatment can prevent complications and improve outcomes.
Conclusion : Boil rice contains starch wb. ich changes its colour to blue-black when iodine solution is added to it. When rice is chewed, the saliva breaks down the starch of rice to simple sugars due to which no colour change is observed when iodine solution is added to it.

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