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Investigate The Action Of Saliva And Hydrochoric Acid In Two Carbohydrate Solution

976 words - 4 pages

TITLE OF LAB REPORT | Practical 3: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions |
LECTURER’S NAME | Ms. Bong Siew Mee |
Title: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions
Objective: To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions.
Results:
Table 1: Observations made when two carbohydrate solutions provided in laboratory were tested with Benedict and Iodine solution.
| Observations | Conclusions |
Solution A | Benedict’s test: An initial blue translucent mixture turned to brick-red opaque solution and moderate amount of precipitate settled after ...view middle of the document...

| The initial blue translucent mixture turned into translucent yellowish-green. |
4 | 10ml solution B +1ml saliva | 95 | The translucent blue colouration of mixture remained unchanged. | The translucent blue colouration of mixture remained unchanged. |
Discussions:
1) The enzyme that is involved in this experiment is Salivary Amylase enzyme.
2) The salivary amylase enzyme acts a as lysozyme in the carbohydrate solution. The enzyme amylase is a type of chemical digestion that is hydrolase enzyme. Enzyme amylase catalyse the hydrolysis process by adding H2O molecule with a hydroxyl group to a bond indicates in bond breakage. The enzyme amylase then breaks down the starch which is a polysaccharide into a smaller unit maltose, which is a disaccharide.
4) H+ is formed from Hydrochloric acid in solution B to break down the intermolecular bond of solution B. The hydrolysis of the bond occur is done with an acid to reduce sugar.
5) The activity of an enzyme depends on the temperature to work at its optimum and the optimum temperature where the reaction of the enzymes are at its best is 37 ºC. Consequently, solution B in test tube 1 is entirely broken down by salivary enzyme. However, salivary amylase which has saliva content denatured at a temperature of 95 ºC caused by the destruction or breaking of bond that is holding the secondary and tertiary structure. The enzymes then loses their three-dimensional structure as the molecule vibrates excessively to the extent. As a result, the active side of enzyme will eventually be altered and the substrate will no longer able to bind with the active side. Thus, simple sugar was never produced and reaction between sugar and Benedict’s solution showed negative test.
6)The experiment carried out in Table 2 is predicted to produced maltose and glucose. Both of these products are reducing sugar where maltose is a disaccharide while glucose is a monosaccharide. Single-unit of simple sugar with a number of hydroxyl group (-OH)...

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