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Action of Salivary Amylase on Starch

ABSTRACT
Both saliva and starch play a vital role in the human body. Starch is a good source of energy while enzymes called amylase (that were found
in saliva) helps the body to metabolize ingested nutrients efficiently, specifically starch. (Cooper, 2000). To be able to see how these two
works together, a series of tests in a virtual lab using the Iodine test was conducted. Virtually, it was shown that amylase takes shorter
period of time to reach its achromic point (the point in time where starch was fully digested by salivary amylase) at 37°C and at a pH level
6.8 for it is where salivary amylase works best. On the other hand, it takes a lot of time for an enzymatic reaction to occur at high and low
temperature and also at high and low pH because salivary amylase (just like any other enzyme) are sensitive in the temperature and pH of
their environment. High and low temperature can cause the amylase to denatured or deactivate while high and low pH can cause the enzyme
to not react at all. Thus, salivary amylase needed to be in their optimum temperature (37°C) and optimum pH (6.8) for them to work better.
1. Introduction
Starch is a polysaccharide composed of amylose and The reading was noted at zero minutes and then were taken a
amylopectin. These two polymers are made up of monomers of few drops from each tube and was added to the iodine tubes after
glucose joined by glycosidic bonds (a type of bond that connects a two (2) minutes. The procedure was repeated every after two (2)
carbohydrate molecule into other group). The breakdown of starch minutes until the color of the iodine solution has changed.
into glucose molecules is catalyzed by the enzyme called salivary
amylase. Salivary amylase is found in our saliva that initiates the The method for the effects of different pH level on the Activity
digestive process by beginning to break down the starch that we of Salivary Amylase on Starch started with the beaker containing 15
consume. It is also essential in food digestion to prevent ml of 1% starch solution again (used to detect the presence of
dysglycemia or the abnormality in blood sugar stability and iodine that changed color into deep-blue if present together)+ 3 ml
dyslipidemia or the abnormal amount of lipids (chem.libretexts, of 1% sodium chloride solution (NaCl)(used to increase the rate of
2019). reaction and catalyses the reaction much better.) that was divided
and poured into the three (3) test tubes marked as A,B, and C.
In our saliva, amylase is present and will begin to act on the
starch in the food once it enters the mouth then converts it (starch) A pH tablet 5 was added into the test tube A, pH tablet 6.8 was
into a simpler form: maltose sugar (Concepts of Biology – 1st added into test tube B and pH tablet 8 was added into test tube C.
Canadian Edition). However, salivary amylase has its own optimum Then, the three (3) test tubes were transferred into a beaker
temperature and pH level where the enzyme works best. Hence, containing water and a thermometer that was used in recording the
when exposed to high and low temperature and also in high and temperature. The temperature in the beaker was maintained at
low pH level, salivary amylase will either denatured, deactivate, or 37°C. 1 ml of saliva solution was added to the three test tubes with
will not react at all (OLABS,2015) in which we will observe in this the used of dropper. A few drops was taken from experimental tube
study. The action of the enzyme amylase on starch. Our objective is A and was transferred into the first series of test tubes that has the
to study the effect of different temperatures and pH on salivary iodine solution. The procedure was repeated for test tube B and test
content and amylase activity on starch using the Iodine test. tube C. Few drops was taken from the test tubes and were
transferred into second and third series of test tubes that has the
2. Materials and Methods iodine solution.
The method for different effects of temperature on the Activity The reading started at zero minutes and then every after two
of Salivary Amylase on Starch started with the beaker containing 15 (2) minutes, each tube were taken a few drops from each tube and
ml of 1% starch solution that is used to detect the presence of were added to the iodine tubes. The procedure was repeated every
iodine that changed its color into deep-blue if present together plus after two (2) minutes until the color of the iodine solution has
3 ml of 1% sodium chloride solution (NaCl) also known as Saline changed.
solution that is used to increase the rate of reaction so it
catalyses the reaction much better (chem.libretexts, 2019), was 3. Results and Discussion
divided and poured into the three test tubes marked with letters A,
B, and C then the beaker that contains the ice cube’s temperature
To further see the effects of different temperature and pH level
were maintained at 5°C and were kept at the table.
on the activity of Salivary Amylase on starch, an iodine test was
conducted. An iodine test is used for testing the presence of starch
Another two beakers containing water were placed in bunsen
in an experiment. The solution of this Iodine test is potassium
burner to be heated. Then the experimental tube A was transferred
iodide (KI) in which became dark blue if added to a sample that
to the beaker containing ice cubes while the test tube B was placed
contains starch and changes into light-brown in color if the starch
into a water bath that was set at 37°C and lastly, the test tube C was
was fully digested or break down by the enzyme (Goedecke, 2016).
transferred into the beaker with a temperature maintained at 50°C.
Then, a dropper was used to transfer 1% of saliva solution into the
The following tables shown below is the summary of the
test tubes A, B, and C. After that, the solutions in test tubes A, B, and
Amylase-Iodine-Starch Solution and the enzymatic reactions in
C were taken a few drops (using the dropper) and dropped into the
different temperatures and pH given. (See the data below)
second and third series of test tub tes that has the Iodine solution.

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Table 1 temperature. On the other hand, it took lesser time to reach the
Summary table of the color of the Amylase-Iodine-Starch Solution in achromic point (the point in time where starch was fully digested
given temperature, 5˚C, 37˚C and 70˚C. by salivary amylase) at 37°C, for it is where the enzyme shows the
maximum activity or the optimum temperature in which the
Temperature Time Color of Solution in the
amylase works best (OLABS, 2015)
Test tube.
5˚C. 0 minute Dark blue
In terms of effect of different pH level, there were no reaction
5˚C. 3 minutes Dark blue at pH 5 (acidic) and pH 8 (alkaline). While in pH 6.8 (semi-acidic),
5˚C. 6 minutes Dark blue an enzymatic reaction occurs meaning the amylase digested the
5˚C. 9 minutes Dark blue starch in its optimum pH level (6.80) (OLABS, 2015)
5˚C. 12 minutes Brown
37˚C. 0 minute Dark blue A study was conducted titled ‘Kinetic inhibition of human
37˚C. 3 minutes Dark blue salivary alpha-amylase by a novel cellobiose-containing tetra
37˚C. 6 minutes Brown saccharide’. It was stated in this study that the optimum
37˚C. 9 minutes Brown temperature of salivary amylase is at 37 degrees and its optimum
37˚C. 12 minutes Brown pH is 7.0. Thus, proving the results of our study.
70˚C. 0 minute Dark blue
70˚C. 3 minutes Dark blue In addition, according to Healthline, human enzymes work best
70˚C. 6 minutes Dark blue at normal body temperature that ranges to 36.1°C to 37.2°C. In
70˚C. 9 minutes Dark blue terms of pH, they work best in “a fairly narrow pH range” or at 7.0
70˚C. 12 minutes Brown (semi-acidic) environment (Sampson, 2019). Thus, supporting the
claims of both studies.
At a lower temperature (5 °C), the enzyme (amylase) took 4. Conclusion and Recommendations
twelve (12) minutes before reaching its achromic stage. Just like at
Enzymes are very sensitive in their surroundings or
a higher temperature of (70˚C) the enzyme (amylase) took twelve
environment and it was successfully shown in this experiment what
(12) minutes before hitting its achromatic point. While at 37 C, it
were the effects of different temperatures and pH in the activity of
took three (3) minutes less time to be precise for the enzyme
salivary content, amylase on starch. Thus, completing the objectives
(amylase) to reach its achromic point, giving us the idea that at this
given. Overall, we all enjoy the experience in the virtual lab. Since
temperature, these enzymes work best. [See table 1]
we have no face to face classes, this virtual lab indeed made us all
feel that we are STEM students and no viruses will keep us from
Table 2
doing these experiments. Though it is just in our screens, still the
Summary table of the color of the Amylase-Iodine-Starch Solution in
most important thing is that we able to learn and observe it with
given pH, 5, 6.8 and 8.
the use of modern technology.
pH Time Color of Solution in the
Test tube. References
pH 5 0 minute Dark blue Cooper, G. M. (2000). The Central Role of Enzymes as Biological
pH 5 3 minutes Dark blue Catalysts. NCBI.
pH 5 6 minutes Dark blue https://www.ncbi.nlm.nih.gov/books/NBK9921/rtant
pH 5 9 minutes Dark blue Concepts of Biology – 1st Canadian Edition. 15.3 Digestive System
pH 5 12 minutes Dark Blue Processes. BC Campus.
pH 6.8 0 minute Dark blue https://opentextbc.ca/biology/chapter/15-3-digestive-syste
pH 6.8 3 minutes Dark blue m-processes/
pH 6.8 6 minutes Brown Goedecke, C. (2016, December 6). Why Does Iodine Turn Starch
pH 6.8 9 minutes Brown Blue? ChemistryViews.
pH 6.8 12 minutes Brown https://www.chemistryviews.org/details/education/10128
441/Why_Does_Iodine_Turn_Starch_Blue.html#:~:text=Iodi
pH 8 0 minute Dark blue
ne%20Test,changes%20to%20a%20deep%20blue.
pH 8 3 minutes Dark blue
LibreTexts libraries. (2019, June 6). 5.1: Starch and Cellulose.
pH 8 6 minutes Dark blue
Chemistry LibreTexts.
pH 8 9 minutes Dark blue https://chem.libretexts.org/Bookshelves/Organic_Chemistry
pH 8 12 minutes Dark Blue /Map%3A_Organic_Chemistry_(Smith)/Chapter_05%3A_Ster
eochemistry/5.01_Starch_and_Cellulose
There were no enzymatic reactions happened at a pH level 5 OLABS Ministry of Electronics and Information Technology. (2015).
(acidic) and at pH level 8 (alkaline). But in pH level 6.8, there was Action of Salivary Amylase on Starch. OLABS.
an enzymatic reaction happened after three (3) minutes although it http://amrita.olabs.edu.in/?sub=79&brch=18&sim=236&cn1
took lesser time for the enzyme (amylase) to react. [See table 2] Rudeekulthamrong P, Kaulpiboon J. Kinetic inhibition of human
salivary alpha-amylase by a novel cellobiose-containing
To summarize the data shown, with regards of the effect of tetrasaccharide. J Med Assoc Thai. 2012 Jan;95 Suppl
different temperature; it took more time to reach the achromic 1:S102-8. PMID: 23964451.
point (the point in time where starch was fully digested by salivary Stacy Sampson, D. —J. (2019, January 16). Why Are Enzymes
amylase) at a lower temperature because the salivary amylase is Important? Healthline.
deactivated at that time and also in higher temperature for salivary https://www.healthline.com/health/why-are-enzymes-impo
amylase is denatured or changed its shape in that certain rtant

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