What is the functional category of the protein salivary amyl

What is the functional category of the protein salivary amylase? Describe the work of the proteins in this functional category. Explain how they accomplish this work. What is the substrate for salivary amylase? What is/are the product(s) of the chemical reaction catalyzed by salivary amylase? Based on the results of this lab\'s experiments (Table 1 and Figure 3.3), explain the effect of temperature (cold and hot vs. normal 37 degree C on amylase activity? (Did each increase activity, decrease activity, or have no effect on activity compared with normal?) Explain the effect of high temperature on amylase activity. Refer to Ch. 2 in the course textbook to explain what the heat did to the amylase Provide evidence from your observations during the experiment to support your answer. Based on the results of the pH what is the optimum pH for amylase? Explain why you selected that pH Explain the effect of the high and low pH conditions on amylase activity. Refer to Ch. 2 in the course textbook to explain what extreme pH did to the amylase protein. Provide evidence from your observations during the experiment to support your Which, if any, of the possible chemical modulators appears to have decreased the activity of amylase? Modulators that decrease the activity of a protein are called: Modulators that increase the activity of a protein are called:

Solution

3.4. Salivary amylase is an enzyme i.e. a biocatalyst that catalyzes the breakdown i.e. hydrolysis of starch into sugars.

5. substrate for silivary amylase is starch.

6.The product of the calalysis of silivary amylase is: maltose

7. Effect of temperature on the activity of this enzyme:

both at low and high temperatures the rate of enzyme activity decreases. At higher temperatures theenzyme gets denatured while at lower temperatures the molecules have less energy, so they move less, so to the chances of formation of the enzyme substrate complex is less.

8. Hence is can be concluded that at higher temperatures since the structure of the protein required for calalysis is lost due to denaturing the enzyme activity drops.

9. According to the (Worthington Biochemical Corporation) the optimum pH of salivary amylase is approximately 6.7 to 7. At this pH maximum product is shown to be formed.

10. The pH that is above or below the optimum pH of any enzyme here salivary amylase denatures the enzyme and changes its structure leading to a loss of its activity.

11.Amylase inhibitors or negative modulators are better known as starch blockers as they contain substances that prevent dietary starch from digested and absorbed by the body. e.g. is ethanolic extract of Telfairia occidentalis (fluted pumpkin) leaf, (Oboh G, 2012)

12.Modulation that decreases the activity of an enzyme is called negative modulation.

13.Modulation that increases the activity of an enzyme is called positive modulation