The Hydrolytic Activity of Salivary Amylase on Starch
Exp#1
the hydrolytic activity of salivary
amylase on starch
CLS 282
Haifa Altwijri –Daheeya Alenazi
1442 H
introduction
•
In our bodies, there are organic and inorganic
In our bodies, there are organic and inorganic
compounds.
compounds.
•
Organic compounds include protein, fat,
carbohydrates, and nucleic acids. Which are the
major classes in human body…
•
Compound metabolism needs regulation by
enzymes…
•
Some enzymes help to break down large
nutrient molecules…
Introduction:
•
Enzymes
:
are biological molecules that catalyze
(i.e., increase the rates) of chemical reactions.
•
An enzyme is a protein formed by the body that
acts as a catalyst to cause a certain reaction.
Enzymes are very specific. Each enzyme is
designed to initiate a specific response with a
specific result.
•
Enzyme Activity is affected by
temperature
temperature
,
pressure
pressure
, chemical environment (e.g.,
PH
PH
), and
the
concentration of substrate
concentration of substrate
The lower the activation energy for a reaction,
the faster the rate. Thus enzymes speed up
reactions by lowering activation energy
•
Amylase
:
a hydrolytic enzyme which breaks down many
polysaccharides (starch) which is a polymer of D- glucose
units linked by
α
-1,4 glycosidic bonds.
Source of amylase:
1- Pancreas
2- Salivary gland
What is the end product of starch hydrolysis reaction by amylase?
What are the intermediate products ?
2 types of amylase:
In the assay:
•
The rate of the reaction can be known by:
•
1
. measuring the amount of substrates.
•
2. measuring the amount of products.
•
Starch(substrate) & maltose(product) are
colorless.
•
Starch+ iodine blue
•
Maltose + iodine clear( colorless)
•
Maltose + Dextrin orange
The principle
At a pH of about 6-7 and in the presence of
chloride ions (NaCl),
α
amylases
catalyses the
hydrolysis of starch
to form
maltose with the
intermediate formation of various
dextrin.
Dextrin
are polysaccharide produced by the
hydrolysis of starch
Steps of the reaction:
1. Starch
Higher dextrin blue colour
2. Intermediated dextrins reddish brown colour
3. Lower dextrins & maltose colourless
α-
amylase
Materials:
•
1
. phosphate buffer PH =6.7
•
2
. iodine solution
•
3
. sodium chloride. (accelerate the reaction).
•
4
. glass rods.
•
5
. spotting plate.
•
6
. water bath (37 & 95
⁰c).
Method
1.
saliva sample (use student saliva) & put in
small beaker.
2.Make dilution mixture (1:40) i.e.(1ml saliva
+39ml of D.w)
3. put drop of iodine in all spots of spots plate.
*Divide plate into test and control.
4.Take 5ml from diluted mixture in each tubes
1&2.
this step to study temperature effect.
5.Take another tubes (3 test)&(4 control) and
put this contents:
6.add 1ml from tube(1) to the tube (3test) &
1ml from tube(2) to tube (4 control).
7. add one drop from tube (3 test) mixture to
the iodine spot in the plate, mix with wooden
stick.
8. At the same time, add one drop from tube (4
control) mixture to the iodine spot in the plate,
mix with wooden stick.
12.repeat it with 1 min intervals.
Observe the change in color
.
Interpret your results
Achromic point
: The point in time during the
action of amylase on starch at which the
reaction mixture no longer gives a colour with
iodine.
Result:
Colorless takes
4- 40 min
accepted
(normal)
>40 ……..zero activity
<4………. Dilute the sample.
Enzymes play a crucial role in catalyzing chemical reactions in the human body. This experiment focuses on the hydrolytic activity of salivary amylase on starch, breaking down polysaccharides into intermediate products like maltose. The mechanism of amylase action, types of amylase, and the assay method for measuring reaction rates are explored. Enzyme activity is influenced by various factors like temperature, pH, and substrate concentration. Understanding these processes sheds light on the importance of enzymes in regulating compound metabolism in the body.
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Presentation Transcript
Exp#1 the hydrolytic activity of salivary amylase on starch CLS 282 Haifa Altwijri Daheeya Alenazi 1442 H
introduction introduction In our bodies, there are organic and inorganic compounds. Organic compounds include protein, fat, carbohydrates, and nucleic acids. Which are the major classes in human body Compound metabolism needs regulation by enzymes Some enzymes help to break down large nutrient molecules
Introduction: Enzymes: are biological molecules that catalyze (i.e., increase the rates) of chemical reactions. An enzyme is a protein formed by the body that acts as a catalyst to cause a certain reaction. Enzymes are very specific. Each enzyme is designed to initiate a specific response with a specific result. Enzyme Activity is affected by temperature, pressure, chemical environment (e.g., PH), and the concentration of substrate
The lower the activation energy for a reaction, the faster the rate. Thus enzymes speed up reactions by lowering activation energy
Amylase: a hydrolytic enzyme which breaks down many polysaccharides (starch) which is a polymer of D- glucose units linked by -1,4 glycosidic bonds. Source of amylase: 1- Pancreas 2- Salivary gland What is the end product of starch hydrolysis reaction by amylase? What are the intermediate products ?
2 types of amylase: -amylase -amylase Animal-plant-microbs Plants-microbs Source Saliva-Pancreas Seeds-fruit tissue Random -1,4 glycosidic bond Second -1,4 glycosidic bond Cleavage Site Maltose-Dextrin Maltose Reaction products
In the assay: The rate of the reaction can be known by: 1. measuring the amount of substrates. 2. measuring the amount of products. Starch(substrate) & maltose(product) are colorless. Starch+ iodine blue Maltose + iodine clear( colorless) Maltose + Dextrin orange
The principle At a pH of about 6-7 and in the presence of chloride ions (NaCl), amylases catalyses the hydrolysis of starch to form maltose with the intermediate formation of various dextrin. Dextrin are polysaccharide produced by the hydrolysis of starch
Steps of the reaction: 1. Starch Higher dextrin blue colour -amylase 2. Intermediated dextrins reddish brown colour 3. Lower dextrins & maltose colourless
Materials: 1. phosphate buffer PH =6.7 2. iodine solution 3. sodium chloride. (accelerate the reaction). 4. glass rods. 5. spotting plate. 6. water bath (37 & 95 c). http://t1.gstatic.com/images?q=tbn:ANd9GcSa0O0dXwp1_cx639Q1kuhMNxNApeG8Z4uqwPLIvT3YjB8yIW_6AOM-wRzB
Method 1. saliva sample (use student saliva) & put in small beaker. 2.Make dilution mixture (1:40) i.e.(1ml saliva +39ml of D.w) 3. put drop of iodine in all spots of spots plate. *Divide plate into test and control.
4.Take 5ml from diluted mixture in each tubes 1&2. this step to study temperature effect.
5.Take another tubes (3 test)&(4 control) and put this contents: Test Control Tube 3 5ml starch 2ml buffer 1 ml NaCl 37c for 5 min. Tube 4 5ml starch 2ml buffer 1 ml NaCl 37c for 5 min. 6.add 1ml from tube(1) to the tube (3test) & 1ml from tube(2) to tube (4 control).
7. add one drop from tube (3 test) mixture to the iodine spot in the plate, mix with wooden stick. 8. At the same time, add one drop from tube (4 control) mixture to the iodine spot in the plate, mix with wooden stick. 12.repeat it with 1 min intervals. Observe the change in color.
Interpret your results Achromic point: The point in time during the action of amylase on starch at which the reaction mixture no longer gives a colour with iodine. Result: Colorless takes 4- 40 min accepted (normal) >40 ..zero activity <4 . Dilute the sample.
