Podcast
Questions and Answers
What are the substrate and subunit product of amylase?
What are the substrate and subunit product of amylase?
- Starch and carbohydrate; maltose and glucose (correct)
- Nucleic acid and nucleotides; DNA and RNA
- Fat and fatty acids; triglycerides
- Protein and amino acids; peptides and polypeptides
Boiling denatures the enzyme and inactivates it.
Boiling denatures the enzyme and inactivates it.
True (A)
At what pH was the amylase activity most active?
At what pH was the amylase activity most active?
pH 7.0
Describe the need for controls in an experiment.
Describe the need for controls in an experiment.
What is the significance of using a 37 degrees Celsius incubation temperature to test salivary amylase activity?
What is the significance of using a 37 degrees Celsius incubation temperature to test salivary amylase activity?
Why are the results in tube 1 and tube 2 the same?
Why are the results in tube 1 and tube 2 the same?
Describe the results in tube 3 with amylase and cellulose.
Describe the results in tube 3 with amylase and cellulose.
What is the usual substrate for peptidase?
What is the usual substrate for peptidase?
How do bacteria aid in digestion?
How do bacteria aid in digestion?
What effect did boiling have on pepsin?
What effect did boiling have on pepsin?
Was your prediction correct about the optimal pH for pepsin activity?
Was your prediction correct about the optimal pH for pepsin activity?
What would happen if you reduce the incubation time to 30 minutes for tube 5?
What would happen if you reduce the incubation time to 30 minutes for tube 5?
Why can't you fully test the lipase activity in tube 5?
Why can't you fully test the lipase activity in tube 5?
Which tube has the highest lipase activity?
Which tube has the highest lipase activity?
Explain why pancreatic lipase would be active in both the mouth and the pancreas.
Explain why pancreatic lipase would be active in both the mouth and the pancreas.
Describe the process of bile emulsification of lipids.
Describe the process of bile emulsification of lipids.
Study Notes
Amylase Function
- Substrate for amylase: starch; products: maltose and glucose.
- Peak amylase activity occurs at pH 7.0, the same as oral cavity environment.
Enzyme Activity and Temperature
- Boiling adversely affects enzyme activity by denaturing it, disrupting its structure and ability to bind substrates.
- Optimal incubation temperature for salivary amylase is 37°C, mimicking body temperature for ideal enzyme function.
Control in Experiments
- Controls are essential for validation and comparison in experiments; negative controls help identify contaminants.
- Tube #5 serves as a negative control to check for contaminating glucose in reagents.
Experimental Observations
- In Tube 1 with amylase and starch, hydrolysis occurs resulting in glucose; Tube 2 simply contains pre-hydrolyzed glucose.
- Salivary amylase does not digest cellulose, confirmed through negative results in Benedict's test from Tube 3.
Peptidase and Digestion
- Peptidase substrates include peptides and proteins.
- Bacteria contribute to digestion by breaking down cellulose, which humans cannot digest due to lack of cellulase.
Pepsin Activity
- Boiling inactivates pepsin; evidenced by lack of activity in Tube #1 compared to active pepsin in Tube #2.
- Optimal pH for pepsin is pH 2.0, correlating with the acidic environment of gastric juice.
Incubation and Lipase Activity
- Reducing incubation time for pepsin may prevent significant protein digestion.
- Difficulty in measuring lipase activity in Tube 5 due to already low pH, making it challenging to detect fatty acid release.
Lipase and Bile Function
- Tube #1 shows highest lipase activity at pH 7.0, aligning with the small intestine's conditions.
- Pancreatic lipase functions effectively in both the mouth and pancreas due to similar favorable pH levels.
Bile's Role in Fat Digestion
- Bile emulsifies lipids, breaking down large fat globules into smaller droplets, enhancing lipase effectiveness by increasing the lipid's surface area for digestion.
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Description
This quiz explores the functions of amylase and peptidase, including their substrate interactions and optimal conditions for activity. It also covers the importance of controls in enzyme experiments and the effects of temperature on enzyme function, providing a comprehensive look at digestive enzymes.
