Aim : to investigate the effect of temperature on the activity of salivary

amylase

Hypothesis : the enzyme amylase is inactive at low temperature.The rate of the

activity increase with increase in optimum temperature.The rate decrease
beyond the optimum temperature

Variables : manipulated : temperature of the medium

Responding : rate of enzymetic reaction
Fixed : volume of saliva

Materials : 1% starch suspension,saliva solution,iodine solution,ice cubes and

distilled water.

Apparatus : beakers,test tube, thermometer,syringe,glass rods,white cavity

tile,Bunsen burner,a tripod stand, wire gauze and a stopwatch

Procuders :

1. The mouth of rinsed with distilied water.

2. The saliva is collected in a beaker and is dilutes with the egual volume of
distield water.
3. 5 cm of 1% starch solution is placed in a test tube labeled A and 1 cm af saliva
containing amylase is placed in test tube b
4. A drop of iodine solution is place in is cavity of a white cavity tile
5. The two test tube a and B are placed in a water bath maintained at 37 C for 5
minutes
6. The starch solution in test tube A is the poured into test tube B containing amylase
solution
7. The mixture is stirred using a glass rod.The starring time is noted immediately
using a stopwatch.
8. A drop of the mixture is removedwith the glass rod from the test tube and tested
with the drop of iodine solution on the white tile
9. This is continueid at intervals of one minutes. The procedure is repeated unitl the
mixture does not produce a dark blue colour when tested with a fresh drop of
iodine solution.This indicated the starch has been complately hydrolysed
10. The glass rod is washed wuth disstiled water after each testing
11. The total time taken for the complete hydrolysis of starch is recorded
12. Steps 3 to 11 are repeated using different water baths with temperatures
maintained at 2 C,15 C,25 C,37 C,45 C,50 C, and 60 C
13. The experiment is discontinued after 30 minutes even when a dark blue colour is
still obtained when tested with iodine solution.
14. The results are record in a table. A graph of rate of reaction of enzyme amylase
,1/t against temperature is plotted
Results:
Temperature Time taken for hydrolysis Reaction rate 1/t
of starch t (minutes) (per minute)
2 30 0.03
(starch still present after 30
minutes)
15 9 0.11
25 5 0.20
37 3 0.33
45 4 0.25
50 6 0.17
60 30 0.03
(starch still present after 30
minutes)

Discussion :
1. the test tube are first placed in the water bath for five minutes to stabilize the
temperature of the solution before starting the experiment.
2. enzymes are not active at low temperature.
3. increasing the temperature increase the reaction rate until the optimum
temperature is reached at 37 C
4. The reaction rate decrease rapidly when the temperature rises above the optimum
temperature. It stops at above 60 C because the enzymes is denatured
5. when starch is complately hydrolysed by salivary amylase,there is no formation of
a dark blue colour when the iodine test is carried out

conclusion

1. hypothesis is accepted,
the enzyme amylase is inactive at low temperature.The rate of the activity increase with
increase in optimum temperature.The rate decrease beyond the optimum temperature
Aims : to compare the energy values between two food samples

Problem : which type of nut gives more energy

Hypothesis : cashes nut contains more energy than groundnut

Variables : manipulated : type of nuts

Responding : energy values
Fixed : volume of distilled water

Apparatus : boiling tube,thermometer,pin,electronic weighing scale,retort

stand,plasticine

Materials : fresh cashew nut, fresh groundnut

Procedure :
1. a fresh cashew nut is weighed and the mass is record
2. the apparatus is set up
3. the initial temperature of the water is absorved and record.
4. the cashew nut is burnt and the change of tempreture of water observed and
record .
5. step 1 to 4 is repeated using a ground
6. the energy value of the nuts can be calculated using the following formula
Results

Nuts Mass (g) Temperature Difference of calculation

temperature
Initial Final
Cashew nut 1.0 29 89 60

Groudnut 0.6 29 56 27

Conclusion : cashew nut contains higher energy value than groundnut. The hypothesis
is accepted