Evaluation For

LaboratoryWritten Report

Criteria for Evaluation:

E = Excellent

VG = Very Good

G = Good

F = Fair

P = Poor

VG

1.Objective

Clear & appropriate

2.Data, Results

Complete, accurate & precise

presentation of data & observation
(includes graphs, drawings,
calculations, proper labeling of
tables ...)

10

3. Discussion
(Analysis &
Interpretation)

Correct analysis & interpretation of

data & results (with theoretical
support)

3. Answers to questions

Correct & complete

10

4.Conclusion

Brief generalization of findings &

answers completely the objectives.
States knowledge gained.

5. Neatness & Format

Clear, legible and neat presentation

of report. Follows prescribed format
(margin, spacing, indention etc)
Includes sources/ references
Total

Lsabastar SY 2013-2014

____

(Format for the Laboratory Written Report)

CHEMISTRY LABORATORY 204, Sec __

Activity No. 11
Title:
Name : Jhoevina Dulce Capicio

Group No. 2

Date Performed & Submitted: May 4-11, 2015

I-

Rating
1. Objective
2. Data, Results &
Discussion

___

3. Q & A
4. Conclusion

___
___

5. N & F
Total Score

___
___

___

Introduction: (background of the experiment)

Saliva in humans is a mouth fluid possessing several functions involved in
oral health and homeostasis, with an active protective role in maintaining oral
healthiness. Saliva helps bolus formation by moistening food, protects the oral
mucosa against mechanical damage and plays a role in the preliminary digestion of
food through the presence of - amylase and other enzymes. It also facilitates taste
perception, allowing soluble food-derived molecules to reach the gustative papillae
and buffer the acid components of food with the bicarbonates (originating from
salivary gland carbonic anhydrase). Saliva also has a role in maintaining teeth enamel
mineralization: several proteins (statherin, pro- line rich proteins (PRPs) and
mucins) allow Ca++ sovra- saturation in saliva to be maintained [1]. Saliva has
defence functions against pathogen microorganisms, in the presence of defence
proteins that react in specific (immunoglobulins) or non-specific (lysozyme,
peroxydase, cystatins, lactoferrin, hystatins and others) ways, inhibiting
microorganisms growth.
In humans, oral fluid originates mainly from three pairs of major salivary
glands (parotid, sublingual and submandibular) and from a large number of minor
salivary glands. Parotid glands are entirely serous glands since their secretion lacks
mucin, whereas submandibular and sublingual glands are mixed sero-mucous. Minor
salivary glands are mainly Von Ebner glands (entirely serous organs situated in the
connective tissue below the circumvallatae papillae) and Blandin-Nuhm mucous
glands

II-

Objective: To be able to
a. To determine if the break down of the products of amylase hydrolyses and
glycosidic bonds in starch have the capacity to bind iodine or if they do not.
b. To determine the components of saliva

III-

Date, Results & Discussion: (Transfer all data & results from your data sheet using the same
format then discuss each. Discussion should follow after EACH table is presented)

Table I: Analysis of Saliva

Substances
Tested for
Amylase

Test Reagents
0.1M phosphate
buffer, 0.1M NaCl

Results
After every interval the mixture is gradually
becoming lighter.
Then after the 12th interval the mixture and dark
substance faded and becomes clear.
Dark blue solution, red precipitate.

Carbohydrate

NaOH,
Benedicts
solution, heat

Proteins

NaOH, CuSO4

Faded dark blue solution.

Calcium

15 acetic acid,
2% potassium
oxalate

Cloudy white solution, faint white precipitate was

formed.

Inorganic
Phosphate

Ammonium
molybdate

Yellowish white substance (precipitate) formed.

Chloride

HNO3, AgNO3

Cloudy white solution.

Reactions
Amylase

OH
H
H

HO
HO

OH

O
H

OH OHO

OH

O
H

H
H

H
H

OH OHO

OH

O
H

H
H
H

OH OHO

OH

O
H

H
H

OH OHO

O
H

OH OH

S ta r c h
A m y la s e

OH

H
HO
HO

HO
HO

H
OH OH
H

OH

OH

HO
HO

HO
HO

HO
HO

O
H
OH OH

H
OH OH

G lu c o s e u n its

OH

H
OH OH

OH

H
H

OH OH

Carbohydrate
O
H
HO
H
H

OH
H
OH
OH

2+

Cu

Cu

2+

H
HO
H
H

N a O H

HO

Cu

OH
D - g lu c o s e

2+

OH
H
OH
OH

C u

OH
D - g lu c o s e

c o p p e r c itr a te

O
O
H
HO
HO
H

2+

Cu

OH
H
H
OH

Cu

2+

H
HO
HO
H

N a O H

HO

2+

C u

OH

D - g a la c to s e

Cu

OH

OH
H
H
OH

c o p p e r c itr a te

D - g a la c to s e

O
HO
HO
H
H

2+

H
H
OH
OH

Cu

O
2+

Cu

HO
HO
H
H

N a O H

HO

2+

Cu

c o p p e r c itr a te

OH

H
H
OH
OH

C u

OH

D -m a n n o s e

D -m a n n o s e

Proteins
CH3
OH

OH

H2N

NH

HN

H
O

NH2
O

H3N

H3C

C uSO

N aO H

O
NH2
NH2

H2N
H2N

2+

Cu

O
NH

HN

NH2

H2N

OH

T r e o n in e

copper com pex

Calcium

2+

Ca

c a lc iu m

O
-

p o ta s s iu m o x a la te

2-

H
HO

2+

Ca

c a lc iu m o x a la te

Inorganic Phosphate

O
O

+
H3C
O
HO

OH

p h o s p h a te

NH

a m m o n iu m m o ly b d a t e

OH

N-(4-hydroxyphenyl)acetamide

OH

O
( y e ll o w )

( c o lo r le s s )

4-nitrophenol

4-nitrophenyl dihydrogen phosphate

4-oxidobenzoate

( c o lo r le s s )

Chloride
Cl

H N O

AgN O

AgC l

H N O

Conclusion:
Saliva is the watery and usually somewhat frothy substance produced in
the mouths of some animals, including humans. Produced in salivary glands,
saliva is 98% water, but it contains many important substances, including
electrolytes, mucus, antibacterial compounds and various enzymes. The
digestive functions of saliva include moistening food, and helping to create a
food bolus, so it can be swallowed easily.
Alongwithmucinandbuffers,salivacontainstheenzymesalivaryamylase,whichactson
thestarchinfoodandbreaksitdowntomaltose.Salivaryamylasecontinuesfortheshort
durationthatthecarbohydratesareinthemouth,afterwhichthemixtureofthepartiallydigested
carbohydratestravelsdowntheesophagusintothestomach.Duetotheinhibitionofsalivary
amylaseactivitybytheacidicgastricjuices,digestionofcarbohydratesdoesnotoccurinthe
stomach.Amylasebreaksstarchdownintosugar.Salivacontainstheenzymeamylasethatbreaks
somestarchesdownintomaltoseanddextrin.Thus,digestionof food occurs within the
mouth, even before food reaches the stomach.
Additional Reminder: Use white short paper (8 x 11) , black ink for text and pencil as well as color
pencils for drawing and observe proper margin on all sides (1). Use standard font size or equivalent
to Times New Roman size 12). Adjust spaces as appropriate.