Salivary Amylase Experiment

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Recommended: Hypothesis of examing the effects of optimal pH on enzyme salivary amylase

Questions & Tables from Experiment Three
1. What is the optimal pH for salivary amylase activity and how does it compare with the pH at which the enzyme is normally found?
• The optimum pH level for salivary amylase is approximately 6.8. Any change of pH below or above the optimum pH decreases the rate of enzyme action. The changes in pH can lead to changes in the ionization state of the substrate or the enzyme or both. The optimal pH level is slightly acidic whereas the enzyme is a little more basic.
2. The pH inside most animal’s stomachs is usually between 3 and 4. How much dietary starch is likely to be converted to maltose in the stomach relative to the mouth and esophagus?
• I believe that the level of dietary starch that is converted to maltose relative to the mouth and esophagus will vary from person to person. It will vary due to the fact that each individual will have a different pH levels within their body
3. What is the optimal temperature for salivary amylase activity and how does it compare with the temperature at which the enzyme normally acts?
• I believe that the optimal temperature for salivary amylase activity would be 37 degrees Celsius or 98.6 degrees Fahrenheit. The reason I believe this, is because the human body runs at a temperature of approximately 98.6 degrees
If there is too much of the salivary amylase in comparison to the starch solution, then it may break it down much faster than it should or it may overwhelm the solution and cause an inaccurate result. The same if there was not enough salivary solution in comparison to the starch solution. It may take longer to show any results if there is too much starch solution. Another thing to consider is the concentration of the starch solution. If the concentration of the solution is too concentrated, then it may not give accurate

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