Question

1. Prior to starting the experiment video make a hypothesis for how pH will affect salivary amylase’s ability to chemically digest starch. Record your answers in table 1 below.

Table 1: Hypothesis on how pH will affect salivary amylase’s ability to chemically digest starch

pH Condition	Hypothesis
Salivary Amylase, pH = 2.0
Salivary Amylase, pH = 7.0
Salivary Amylase, pH = 9.0

Thank you

Answer 1

Changes in pH affect the hydrogen and ionic bonds that hold the enzyme together, which affects the rate of starch digestion by the enzyme salivary amylase.

pH condition	Hypothesis
Salivary amylase, pH = 2.0	Extremely low pH values result the complete loss of enzyme activity.
Salivary amylase, pH = 7.0	At higher temperature the enzymes are denatured.
Salivary amylase, pH = 9.0	At higher temperature the enzymes are denatured.

The optimum pH for the reaction of starch with amylase is pH 7. PH values lower or higher than this value will result in a slower rate of reaction. Amylase works in the range pH 3 to pH 11. Extremely high or low pH values result the complete loss of enzyme activity.