Perform an activity to show action of slivary amylase on starch. (Class 10)... please urgent
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Materials Required
Three series of test tubes having iodine solution in each, test tubes, ice cubes, water, 15 ml 1% starch solution + 3 ml 1% NaCl, saliva solution, droppers, thermometer, Bunsen burner and wire gauze.
Real Lab Procedure
Take beaker containing 15 ml of 1% starch solution + 3 ml of 1% NaCl solution.
Divide and pour this solution into three test tubes and mark them as A, B and C.
Maintain the temperature of the beaker containing ice cubes at 5°C.
Take beaker containing ice cubes and keep it on the table.
Take another two beakers containing water and heat over the Bunsen burner.
Now transfer experimental tube A into a beaker containing ice.
Transfer the second experimental tube B into water bath set at 37°C and third experimental tube C into the beaker maintained at 50°C.
Using a dropper, take 1 ml saliva solution and transfer the solution into test tube A.
Similarly, add 1 ml saliva solution into test tube B and test tube C.
Immediately, using a dropper, take few drops from experimental tube A and transfer this into first series of test tubes having iodine solution.
Similarly, using fresh droppers, do the same procedure for test tube B and test tube C and transfer the solution into second and third series of test tubes having iodine solution.
Note this time as zero minute reading.
After an interval of 2 minutes, again take a few drops from each tube and add to the iodine tubes and note the change in colour of iodine.
Keep on repeating the experiment at an interval of every 2 minutes till colour of iodine does not change.
Results
It takes less time to reach achromic point at 37°C, as the enzyme is maximum active at this temperature, while at higher and lower temperatures more time is taken to reach the achromic point.
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. At 37° C, the enzyme is most active, hence, takes less time to digest the starch.
Three series of test tubes having iodine solution in each, test tubes, ice cubes, water, 15 ml 1% starch solution + 3 ml 1% NaCl, saliva solution, droppers, thermometer, Bunsen burner and wire gauze.
Real Lab Procedure
Take beaker containing 15 ml of 1% starch solution + 3 ml of 1% NaCl solution.
Divide and pour this solution into three test tubes and mark them as A, B and C.
Maintain the temperature of the beaker containing ice cubes at 5°C.
Take beaker containing ice cubes and keep it on the table.
Take another two beakers containing water and heat over the Bunsen burner.
Now transfer experimental tube A into a beaker containing ice.
Transfer the second experimental tube B into water bath set at 37°C and third experimental tube C into the beaker maintained at 50°C.
Using a dropper, take 1 ml saliva solution and transfer the solution into test tube A.
Similarly, add 1 ml saliva solution into test tube B and test tube C.
Immediately, using a dropper, take few drops from experimental tube A and transfer this into first series of test tubes having iodine solution.
Similarly, using fresh droppers, do the same procedure for test tube B and test tube C and transfer the solution into second and third series of test tubes having iodine solution.
Note this time as zero minute reading.
After an interval of 2 minutes, again take a few drops from each tube and add to the iodine tubes and note the change in colour of iodine.
Keep on repeating the experiment at an interval of every 2 minutes till colour of iodine does not change.
Results
It takes less time to reach achromic point at 37°C, as the enzyme is maximum active at this temperature, while at higher and lower temperatures more time is taken to reach the achromic point.
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. At 37° C, the enzyme is most active, hence, takes less time to digest the starch.
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