SALIVARY AMYLASE
Enzymatic activity of Human saliva (Salivary amylase) against
Temperature
Proponent:
Ian Angelo P. Dela Cruz
BS-Biology 1-3
Prof. McJervis S. Villaruel
Professor – BIOL2015(Lab)
ABSTRACT
This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar plates were prepared and each were labeled 1, 2, 3, 4 and 5 respectively. One mL of saliva were placed in each starch-agar plate which was holed then incubated for 24 hours. The plate labeled 1 was stored with 0ºC. The plate numbered 2 was stored at 15ºC, plate 3 at 25ºC, plate 4 at 37ºC and plate 5 was stored at 45ºC. After incubation, drops of Iodine solution were poured into the surface of the plate. Qualitative data were gathered.
The starch agar-plates were examined and the zone of activity was measured using a ruler.
Specifically, this investigation tested the following hypothesis: as the temperature increases, the zone of activity of the enzymes will become larger.
The study proved that the temperature is one of the factors that can affect the
Enzymatic activity of human saliva, however when exposed to much higher than optimum temperature, will be denatured and the enzymatic activity will be lost. Further explanations and proofs that say temperature is a factor to consider in enzymatic activity of saliva will be typewritten on the next chapters of the study.
INTRODUCTION
Enzymes react differently when the temperatures of certain substances are changed. What we hope to show in this experiment is that enzyme reactions can be slowed down or sped up depending upon whether the substance is heated or cooled down. This is an important experiment in that we need to know how enzymes work and also how they are affected by variations in temperature
Temperature
Proponent:
Ian Angelo P. Dela Cruz
BS-Biology 1-3
Prof. McJervis S. Villaruel
Professor – BIOL2015(Lab)
ABSTRACT
This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar plates were prepared and each were labeled 1, 2, 3, 4 and 5 respectively. One mL of saliva were placed in each starch-agar plate which was holed then incubated for 24 hours. The plate labeled 1 was stored with 0ºC. The plate numbered 2 was stored at 15ºC, plate 3 at 25ºC, plate 4 at 37ºC and plate 5 was stored at 45ºC. After incubation, drops of Iodine solution were poured into the surface of the plate. Qualitative data were gathered.
The starch agar-plates were examined and the zone of activity was measured using a ruler.
Specifically, this investigation tested the following hypothesis: as the temperature increases, the zone of activity of the enzymes will become larger.
The study proved that the temperature is one of the factors that can affect the
Enzymatic activity of human saliva, however when exposed to much higher than optimum temperature, will be denatured and the enzymatic activity will be lost. Further explanations and proofs that say temperature is a factor to consider in enzymatic activity of saliva will be typewritten on the next chapters of the study.
INTRODUCTION
Enzymes react differently when the temperatures of certain substances are changed. What we hope to show in this experiment is that enzyme reactions can be slowed down or sped up depending upon whether the substance is heated or cooled down. This is an important experiment in that we need to know how enzymes work and also how they are affected by variations in temperature