Saliva Lab
Saliva Lab
Since the amylase enzyme is present in saliva, starch digestion begins in the mouth. Salivary
amylase changes the polysaccharide starch into many disaccharide molecules of maltase (a
simple sugar) which are further broken down into glucose units by maltase enzyme in the
As stated above, saliva contains the amylase enzyme which begins the breakdown of starches.
The efficiency of starch digestion by amylase can be measured by how much simple sugar it
produces under various conditions. In this lab, the efficiency will be measured through different
and special conditions to see which breaks down the starch and turns the Benedict`s solution
orange (a test for simple sugars like glucose and fructose).
The water only test tube will not result in anything and the Benedict`s solution will stay the
same colour since there won`t be any saliva filled with enzymes to begin the breakdown of the
starch. The saliva test tube at room temperature will eventually turn orange but won`t right away
since there is no heat acting as a catalyst to the enzymes to break down the food quicker. The
test tube with the acid may work as a catalyst to speed up the reaction and help break down the
cracker quicker, resulting in the colour change into a orange. Finally, the boiled test tube will
also turn orange faster than the one at room temperature because the boiling water will speed up
• 4 test tubes labeled 1-4
• hotplate
• stirring rod
• test tube rack/stand
1. Four test tubes were placed in a stand and labeled #1-4 with masking tape
2. The first test tube was half filled with water only
3. The second test tube was about one-quarter filled with saliva, then water was added to fill
4. The third test tube was filled to about one-quarter full with saliva then water was added to
bring it to half full. 3 mL of concentrated acid was then added and stood for 10 minutes
5. The fourth test tube was again
Since the amylase enzyme is present in saliva, starch digestion begins in the mouth. Salivary
amylase changes the polysaccharide starch into many disaccharide molecules of maltase (a
simple sugar) which are further broken down into glucose units by maltase enzyme in the
As stated above, saliva contains the amylase enzyme which begins the breakdown of starches.
The efficiency of starch digestion by amylase can be measured by how much simple sugar it
produces under various conditions. In this lab, the efficiency will be measured through different
and special conditions to see which breaks down the starch and turns the Benedict`s solution
orange (a test for simple sugars like glucose and fructose).
The water only test tube will not result in anything and the Benedict`s solution will stay the
same colour since there won`t be any saliva filled with enzymes to begin the breakdown of the
starch. The saliva test tube at room temperature will eventually turn orange but won`t right away
since there is no heat acting as a catalyst to the enzymes to break down the food quicker. The
test tube with the acid may work as a catalyst to speed up the reaction and help break down the
cracker quicker, resulting in the colour change into a orange. Finally, the boiled test tube will
also turn orange faster than the one at room temperature because the boiling water will speed up
• 4 test tubes labeled 1-4
• hotplate
• stirring rod
• test tube rack/stand
1. Four test tubes were placed in a stand and labeled #1-4 with masking tape
2. The first test tube was half filled with water only
3. The second test tube was about one-quarter filled with saliva, then water was added to fill
4. The third test tube was filled to about one-quarter full with saliva then water was added to
bring it to half full. 3 mL of concentrated acid was then added and stood for 10 minutes
5. The fourth test tube was again