Detection of salivary amylase Lab
Description
This virtual biology lab investigates how salivary amylase (ptyalin) breaks down starch into maltose during digestion. Learners adjust temperature (Cold 4°C, Body 37°C, Boiling 90°C) and pH (Acidic pH 2, Neutral pH 6.8, Basic pH 11) to test enzyme activity, observing that amylase works best near body temperature (32–37°C) and near-neutral pH (6–7, optimum 6.8), consistent with its role in the mouth before digestion continues via pancreatic amylase in the small intestine.
Learning Outcomes
Learners will explain how salivary amylase catalyzes the hydrolysis of starch into maltose, identify the optimum temperature and pH range for enzyme activity, and predict how deviations from these optimal conditions (e.g., extreme heat, acidity, or alkalinity) affect enzyme function and reaction rate.