PhysioX Lab 6 Chemical and Physical Processes of Digestion

They become part of the product

They are used up in the reaction

Their activity can be affected by temperature and PH

They slow down the rate of reaction

starch

maltose

glucose

protein

With a negative control, a negative result is expected

With a positive control, a positive result is expected

A positive result with a negative control could mean that a contamination substance is present

A negative result with a positive control is required to validate the test

amylase

maltose

glucose

amylase and maltose

maltose and glucose

acid

water

salt

base

maltose

starch

carbohydrate

maltose and starch

starch and carbohydrate

amylase activity was unaffected by pH

amylase activity was highest at pH 9

amylase activity was highest at pH 2

amylase activity was highest at pH 7

tube 1 (amylase, starch, pH 7.0 buffer)

tube 4 (amylase, deionized water, pH 7.0 buffer)

tube 6 (deionized water, maltose, pH 7.0 buffer)

tube 7 (amylase, starch, pH 2.0 buffer)

tubes:

4 (amylase, deionized water, pH 7.0 buffer)

5 (deionized water, starch, pH 7.0 buffer)

tubes:

4 (amylase, deionized water, pH 7.0 buffer)

6 (deionized water, maltose, pH 7.0 buffer)

tubes:

4 (amylase, deionized water, pH 7.0 buffer)

5 (deionized water, starch, pH 7.0 buffer) and

6 (deionized water, maltose, pH 7.0 buffer)

tubes:

1 (amylase, starch, pH7.0 buffer)

4 (amylase, deionized water, pH 7.0 buffer)

5 (deionized water, starch, pH 7.0 buffer)