what can we conclude from the saliva with flour experiment?...
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The optimum pH for the enzymatic activity of salivary amylase ranges from 6 to 7. Above and below this range, the reaction rate reduces as enzymes get denaturated. The enzyme salivary amylase is most active at pH 6.8. Our stomach has high level of acidity which causes the salivary amylase to denature and change its shape. So the salivary amylase does not function once it enters the stomach.
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.
This conclusion can be derived from above experiments
The optimum pH for the enzymatic activity of salivary amylase ranges from 6 to 7. Above and below this range, the reaction rate reduces as enzymes get denaturated. The enzyme salivary amylase is most active at pH 6.8. Our stomach has high level of acidity which causes the salivary amylase to denature and change its shape. So the salivary amylase does not function once it enters the stomach.
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.
This conclusion can be derived from above experiments
sadiqkmm:
i have to complete my activity so please suggest a conclusion for this.......
Oh I gave my best but once posted we can not edit our answer
sorry buddy!!
can u try for something else?........pls....
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