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Additionally, it was the goal of the above experiments to learn the role of temperature and pH in the regulation of enzyme activity.
Starch Digestion by Salivary Amylase--Relevant Observations:
Salivary amylase and pancreatic amylase break down starch.
Boiling the mixtures denatures the enzymes and therefore starch is not reduced to sugar.
The pH of 7 is optimal for reducing starch to sugar.
If the pH is too high or too low starch and sugars will remain present.
Protein Digestion by Trypsin--Relevant Observations:
Trypsin breaks down protein.
When the substrate, BAPNA, was added to the test tubes containing Trypsin, we learned that hydrolysis had occurred...
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- Bottle Water
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- To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose.
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