LaboratoryWritten Report
VG = Very Good
G = Good
F = Fair
P = Poor
VG
1.Objective
2.Data, Results
10
3. Discussion
(Analysis &
Interpretation)
3. Answers to questions
10
4.Conclusion
Lsabastar SY 2013-2014
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Group No. 2
I-
Rating
1. Objective
2. Data, Results &
Discussion
___
3. Q & A
4. Conclusion
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___
5. N & F
Total Score
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II-
Objective: To be able to
a. To determine if the break down of the products of amylase hydrolyses and
glycosidic bonds in starch have the capacity to bind iodine or if they do not.
b. To determine the components of saliva
III-
Date, Results & Discussion: (Transfer all data & results from your data sheet using the same
format then discuss each. Discussion should follow after EACH table is presented)
Test Reagents
0.1M phosphate
buffer, 0.1M NaCl
Results
After every interval the mixture is gradually
becoming lighter.
Then after the 12th interval the mixture and dark
substance faded and becomes clear.
Dark blue solution, red precipitate.
Carbohydrate
NaOH,
Benedicts
solution, heat
Proteins
NaOH, CuSO4
Calcium
15 acetic acid,
2% potassium
oxalate
Inorganic
Phosphate
Ammonium
molybdate
Chloride
HNO3, AgNO3
Reactions
Amylase
OH
H
H
HO
HO
OH
O
H
OH OHO
OH
O
H
H
H
H
H
OH OHO
OH
O
H
H
H
H
OH OHO
OH
O
H
H
H
OH OHO
O
H
OH OH
S ta r c h
A m y la s e
OH
H
HO
HO
HO
HO
H
OH OH
H
OH
OH
HO
HO
HO
HO
HO
HO
O
H
OH OH
H
OH OH
G lu c o s e u n its
OH
H
OH OH
OH
H
H
OH OH
Carbohydrate
O
H
HO
H
H
OH
H
OH
OH
2+
Cu
Cu
2+
H
HO
H
H
N a O H
HO
Cu
OH
D - g lu c o s e
2+
OH
H
OH
OH
C u
OH
D - g lu c o s e
c o p p e r c itr a te
O
O
H
HO
HO
H
2+
Cu
OH
H
H
OH
Cu
2+
H
HO
HO
H
N a O H
HO
2+
C u
OH
D - g a la c to s e
Cu
OH
OH
H
H
OH
c o p p e r c itr a te
D - g a la c to s e
O
HO
HO
H
H
2+
H
H
OH
OH
Cu
O
2+
Cu
HO
HO
H
H
N a O H
HO
2+
Cu
c o p p e r c itr a te
OH
H
H
OH
OH
C u
OH
D -m a n n o s e
D -m a n n o s e
Proteins
CH3
OH
OH
H2N
NH
HN
H
O
NH2
O
H3N
H3C
C uSO
N aO H
O
NH2
NH2
H2N
H2N
2+
Cu
O
NH
HN
NH2
H2N
OH
T r e o n in e
Calcium
2+
Ca
c a lc iu m
O
-
p o ta s s iu m o x a la te
2-
H
HO
2+
Ca
c a lc iu m o x a la te
Inorganic Phosphate
O
O
+
H3C
O
HO
OH
p h o s p h a te
NH
a m m o n iu m m o ly b d a t e
OH
N-(4-hydroxyphenyl)acetamide
OH
O
( y e ll o w )
( c o lo r le s s )
4-nitrophenol
4-oxidobenzoate
( c o lo r le s s )
Chloride
Cl
H N O
AgN O
AgC l
H N O
Conclusion:
Saliva is the watery and usually somewhat frothy substance produced in
the mouths of some animals, including humans. Produced in salivary glands,
saliva is 98% water, but it contains many important substances, including
electrolytes, mucus, antibacterial compounds and various enzymes. The
digestive functions of saliva include moistening food, and helping to create a
food bolus, so it can be swallowed easily.
Alongwithmucinandbuffers,salivacontainstheenzymesalivaryamylase,whichactson
thestarchinfoodandbreaksitdowntomaltose.Salivaryamylasecontinuesfortheshort
durationthatthecarbohydratesareinthemouth,afterwhichthemixtureofthepartiallydigested
carbohydratestravelsdowntheesophagusintothestomach.Duetotheinhibitionofsalivary
amylaseactivitybytheacidicgastricjuices,digestionofcarbohydratesdoesnotoccurinthe
stomach.Amylasebreaksstarchdownintosugar.Salivacontainstheenzymeamylasethatbreaks
somestarchesdownintomaltoseanddextrin.Thus,digestionof food occurs within the
mouth, even before food reaches the stomach.
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