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Having made a breakthrough in my investigation into salivary amylase (my own) compared with industrial amylase cultured from both fungal and bacterial sources, i thought i should share it with the world rather than use it for exam only purposes During the course of the experiment, the samples were added in 2cm^3 volumes to wells cut in 1% starch plates to monitor activity at different temperatures.The plates were all incubated for 48 hours to give the amylase enough time to show marked results. The plates were then flooded with iodine and the clear areas marked the area in which the amylase had completely broken up the starch molecules to smaller sugars. The human amylase showed no difference at room temperature and body temperature but when incubated at 60 degrees centigrade, the activity of the enzyme doubled which contradicts previous thoughts that the optimum temperature for human salivary amylase was body temperatue at 37 degrees centigrade. When refridgerated at approximately 5 degrees centigrade the activity decreased by half in all samples, bacterial, fungal and salivary amylase. A possible theory of mine is that because humans cook their food, particularly starchy foods such as pasta and rice, salivary amylase has adapted over time to cope in hotter enviroments as cooked food will raise the temperature of the mouth considerably while eating. Also human body temperature does not fall below 37 degrees centigrade unless in a state of hypotermia so salivary amylase has not adjusted to function at lower temperatures. I also conducted the same experiment at different pH's. Although the industrial enzymes were supposed to function at pH's 3-9, pH 3 yielded no results for bacterial, fungal or salivary amylase. pH7 yeilded the best results and pH 9 produced faily good measurable results although the activity had decreased by half compared with pH 7 which is very close to the pH of saliva. All these plates were incubated at body temperature as only one variable was introduced to this stage of the experiment. This experiment has proved that the optimum pH for amylase is pH7 and that the optimum temperature is 60 degrees centigrade.
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