Experiment 1: Enzymes in Food Data Tables and Post-Lab Assessment Table 1: Subst
ID: 64123 • Letter: E
Question
Experiment 1: Enzymes in Food
Data Tables and Post-Lab Assessment
Table 1: Substance vs. Starch Presence
Table 1: Substance vs. Starch Presence
Substance
Resulting Color
Presence of Starch?
Positive Control: Ginger Root
Negative Control: Student Must Select
Food Product:
Food Product:
Saliva:
Post-Lab Questions
What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?
What is the function of amylase? What does amylase do to starch?
Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?
Saliva does not contain amylase until babies are two months old. How could this affect an infant’s digestive requirements?
There is another digestive enzyme (other than salivary amylase) that is secreted by the salivary glands. Research to determine what this enzyme is called. What substrate does it act on? Where in the body does it become activated, and why?
Digestive enzymes in the gut include proteases, which digest proteins. Why don’t these enzymes digest the stomach and small intestine, which are partially composed of protein?
Experiment 2: Effect of Temperature on Enzyme Activity
Data Tables and Post-Lab Assessment
Table 2: Balloon Circumference vs. Temperature
Table 2: Balloon Circumference vs. Temperature
Tube
Temperature (°C)
Uninflated Balloon Circumference (cm)
Final Balloon Circumference (cm)
Difference in Balloon Circumference (cm)
1 - (Cold)
2 - (RT)
3 - (Hot)
Post-Lab Questions
What reaction is being catalyzed in this experiment?
What is the enzyme in this experiment? What is the substrate?
What is the independent variable in this experiment? What is the dependent variable?
How does the temperature affect enzyme function? Use evidence from your data to support your answer.
Draw a graph of balloon diameter vs. temperature. What is the correlation?
Is there a negative control in this experiment? If yes, identify the control. If no, suggest how you could revise the experiment to include a negative control.
In general, how would an increase in substrate alter enzyme activity? Draw a graph to illustrate this relationship.
Design an experiment to determine the optimal temperature for enzyme function, complete with controls. Where would you find the enzymes for this experiment? What substrate would you use?
Table 1: Substance vs. Starch Presence
Substance
Resulting Color
Presence of Starch?
Positive Control: Ginger Root
Negative Control: Student Must Select
Food Product:
Food Product:
Saliva:
Explanation / Answer
Table 1: Substance vs. Starch Presence
Table 1: Substance vs. Starch Presence
Substance
Resulting Color
Presence of Starch?
Positive Control: Ginger Root
Dark Purple
Yes
Negative Control: Cellulose
Brownish red color
No
Food Product: Apple
Dark Purple
Yes
Food Product: Potato
Dark Purple
Yes
Saliva:
Brownish red color
No
What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?
Positive control is Ginger root (should indicate the presence of amylase)
Negative control is Cellulose (should not contain amylase)
Here the presence of amylase is tested by testing the presence of starch using an IKI solution. Saliva is included in this experiment because it contains the enzyme amylase.
What is the function of amylase? What does amylase do to starch?
Amylase breaks down starch into maltose by acting on the glyosidic bonds joining the glucose sugars in starch.
Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?
Both potato and apple are found to contain starch, but amylase is absent. But when saliva was applied on them, and left for 10 minutes, after that when IKI was sprayed, the color development was observed, indicating the presence of amylase (that it got from the saliva).
Saliva does not contain amylase until babies are two months old. How could this affect an infant’s digestive requirements?
Saliva will not be present in babies until they become 2 months old, for this reason only infants are breast fed or given infant formula which contains simple sugars and they does not need amylase to break down starch into simple sugars.
There is another digestive enzyme (other than salivary amylase) that is secreted by the salivary glands. Research to determine what this enzyme is called. What substrate does it act on? Where in the body does it become activated, and why?
The lingual lipase secreted by salivary glands will be active in small intestine and converts oils, lipids and fats into glycerol and fatty acids in the pH range of 3.5 to 6.
Digestive enzymes in the gut include proteases, which digest proteins. Why don’t these enzymes digest the stomach and small intestine, which are partially composed of protein?
The activation of pepsinogen is done by the presence of HCl, and so we will find activated proteases in lumen or interior of the stomach and thick mucus lining of the gastrointestinal tract acts as a physical barrier and are found to contain inhibitors which can inactivate if any active proteases are found. So these enzyme cannot digest the stomach and small intestine.
Table 1: Substance vs. Starch Presence
Substance
Resulting Color
Presence of Starch?
Positive Control: Ginger Root
Dark Purple
Yes
Negative Control: Cellulose
Brownish red color
No
Food Product: Apple
Dark Purple
Yes
Food Product: Potato
Dark Purple
Yes
Saliva:
Brownish red color
No
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