GROUP 1

EFFECT OF
TEMPERATURE
Salivary Digestion: Factors
affecting enzymatic activity

PROCEDURE
1. Label 3 tubes as A,B,C and place 2.ml
of 1% starch into each 3 of the test
tube
2. Label another 3 test tubes with A-1,
B-1, C-1 and add 1.0 ml saliva into
each of the 3 test tubes.

PROCEDURE
3. Place:
A-1 in an ice bath
B-1 in a 37 C water bath
C-1 in a boiling water bath
for five minutes

PROCEDURE

4. Transfer tube A into an ice bath and pour

the contents of A-1 to tube A.
Mix and place tube A back into the ice bath.
After 10 minutes, add 2 drops of the iodine
solution.
Note and record the color of the solution.

PROCEDURE
5. Repeat the same procedure for B-1 to
B and C-1 to C using 37 C water bath
for tube B and boiling water bath for
tube for tube C.
After 10 minutes, add 2 drops of the
iodine solution.
Note and record the color of the
solution.

PROCEDURE
6. Rank tubes from 1 to 3 with 1 being
colorless signifying greatest digestion
and 3 with least digestion.
Dark blue solution-presence of starch
Violet/Red solution-partial digestion of
starch
Colorless solution-complete digestion
of starch

RESULTS AND
OBSERVATION
Specific Objective:
To find out the reaction between
amylase and starch in a range of
different reaction temperatures.

RESULTS AND
OBSERVATIONS
TEMPERATURE

COLOR OF THE
SOLUTION

RANK

Ice water bath

Violet

37 C

Clear

Boiling water
bath

blue

Guide Questions

WHAT IS OPTIMUM
TEMPERATURE?
Temperature at which any operation,
such as the culture of any special
microorganism, is best carried on.

WHAT IS THE OPTIMUM

TEMPERATURE OF THE
ENZYME?
This optimal temperature is usually
around human body temperature (37.5
oC) for the enzymes in human cells.
Above this temperature the enzyme
structure begins to break down
(denature) since at higher
temperatures intra- and intermolecular
bonds are broken as the enzyme
molecules gain even more kinetic
energy.

IDENTIFY WHICH IS THE

ENZYME, SUBSTRATE AND
MANIPULATED VARIABLE.
Enzyme amylase
Substrate starch
Manipulated variable
temperature: higher temp.
lower temp.
optimum temp.

EXPLAIN THE OBSERVATIONS IN

DIFFERENT TEMPERATURES.

EXPLAIN THE
OBSERVATIONS IN
DIFFERENT
TEMPERATURES.

In the Experiment:
Colorless solution Complete digestion - 37C
Violet/Red Partial Digestion Ice water bath
Dark blue Presence of starch Boiling water bath

PROVIDE AN EXPLANATION FOR

OBSERVATIONS IN DIFFERENT
TEMPERATURES.
A1 Ice Bath

oLow temperaure having a slower enzymatic activity

oPartial digestion
oPurple coloration

B1 37C

oTemperature helps rate of enzymatic activity

oComplete digestion of polysaccharide
oComplete Digestion
oColorless solution

C1 Heat

oHigh temperature icreases enzymatic activity

oPresence of starch
oDark Blue coloration

GRAPH THE RELATIONSHIP

BETWEEN ENZYMATIC
ACTIVITY AND TEMPERATURE

HOW CAN IODINE SOLUTION

DETERMINE THE DEGREE OF
DIGESTION IN GIVEN TUBES?
EXPLAIN THE PRINCIPLE.
All enzyme speed up a reaction to a tine
scale useful for digestion. Starch is broken
down over thousands of years however it
will only take less an hour because of the
chemicals especially the enzymes of our
body.

WHAT IS THE HEALTH

IMPLICATION OF THIS
PROCEDURE?
Difference in temperature optimum of
each enzyme allows organism or people
to adapt to different changes in the
environment.
Ex. Fever