Throughout the course of human history‚ hunters-gatherers remained their existences in every stage of evolution as they are the fundamental response units when it comes to food. By the region or area different hunters-gatherers occupied‚ different food source or species of food were limited by the set boundary of each tribe. Oftentimes hunters-gatherers equipped with advanced technology at their time to lower the amount of energy needed to lay their hand on their prey. Bow for example is a piece
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saliva has been produced by salivary glands‚ which pour it into the mouth through salivary ducts. This process of introducing food into the mouth is called ingestion. Chewing breaks food into smaller particles so that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks down the insoluble polysaccharide starch to the soluble simpler sugar
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Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath‚~37°C Water bath‚~95°C Stop watch
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ACTIVITY1 Assessing Starch Digestion by Salivary Amylase 1. List the substrate and the subunit product of amylase. _starch & maltose respectively__ 2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured‚ thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related to its environment‚ like temperature.__ 3. At what pH was the amylase most active?
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Table 1 : The presence of starch and reducing sugar in the solution Observation Conclusion Solution A Benedict’s test : The transparent blue solution turns into opaque brick-red precipitate Iodine’s test : The clear colourless solution turns into transparent yellowish-brown solution. The pure colour of the solution is clear colourless solution and the transparent yellowish-brown colour is the iodine’s colour. There is presence of reducing sugar whereas absence of starch Solution B Benedict’s
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produced‚ where as too high of a temperature (100 C) will cause denaturing in the enzyme and very little product will be produced‚ and lastly room temperature (37 C) will provide the most product of the temperatures being tested. In the presence of starch iodine turns
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contains salivary glands that secrete a wide range of enzymes to aid the first step of metabolism of food. The salivary gland secretes the enzyme lysozyme which has an antibacterial action. The enzymes secreted by the mouth mainly provide protection against bacteria. Betaine helps to maintain a fluid balance inside the mouth. The lists of digestive enzymes secreted by the oral cavity are mentioned in the table. Enzymes | Function | Ptyalin | Converts starch to simple soluble sugars | Amylase | Converts
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effect of pH on the activity rate of salivary amylase? Dependent variable: activity rate Independent variable: pH Hypothesis: This is a paragraph or two where you explain your research question. You are going to say something like: "Salivary Amylase is a an enzyme that digests starch into di- and monosaccharides. Since it’s a salivary amylase‚ the enzyme works best at an alkaline pH of 7‚ in other words‚ the optimum pH is 7. At this pH‚ the rate of amylase activity will be at it’s highest. A
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digestive process in the mouth. Salivary amylase is created by by three large salivary glands. This amylase breaks down starch and carbohydrates. However‚ since only a few people keep the food in their mouth long enough for the amylase to digest the carbohydrates completely‚ it continues down to the stomach through the esophagus. A lot of people may think that the salivary amylase continues working on the carbohydrate. However since the stomach’s acidity is very high the salivary enzyme is inactivated. Carbohydrates
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The food is mechanically broken down. An enzyme named salivary amylase breaks starch into chunks of glucose called dextrins and maltose(disaccharide maltose). Once the food reaches the stomach‚ the acid in the stomach inactivates all salivary amylase. Carbohydrate digestion is not conducted the stomach for this reason. Before the food approaches the small intestine‚ the pancreas secretes pancreatic amylase. The pancreatic amylase digests starch into maltose. The enzymes maltase‚ sucrose‚ and lactase
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