...Ingestion of saliva during carbohydrate feeding by ... - SciELO www.scielo.br/scielo.php?pid=S0074-02762006000100016&script... by RR Cavalcante - 2006 - Cited by 5 - Related articles Saliva ingestion by phlebotomine during the carbohydrate ingestion phase is ... The presence of saliva in each type of solution or substrate offered, as well as ... 0.2 ml of apyrase assay buffer pH 8 (50 mM Tris/HCl buffer containing 1 mM CaCl2, ... Saliva ingestion occurred under each condition investigated, as indicated by ... Experiment: investigation of action of saliva and hydrochloric ... https://answers.yahoo.com/question/index?qid... Jun 25, 2012 - 1) Name of enzyme involved 2)specific action(s) of enzymes involved. Two hydrolytic enzymes and an epistemological–historical ... www.scienceinschool.org/2007/issue4/enzymes Science in School Sep 3, 2007 - 5 M sodium hydroxide (NaOH); 5 M hydrochloric acid (HCl); Saliva. ... To demonstrate the test methods, test all four carbohydrate solutions ... Discussion ... more concentrated than is necessary for the activity and that using a ... The authors have recommended the Fehling’s test for this investigation. What is the objectives of investigation of action of saliva and ... www.answers.com › Wiki Answers › Categories › Science › Biology ... of investigation of action of saliva and diluted hydrochloric acid in two ... to determine the type of carbohydrate ... Action of saliva in carbohydrate solution? Action of saliva in carbohydrate...
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...salivary amylase Introduction: Saliva in the mouth contains the protein salivary amylase which acts on starches to break them down into mono- and disaccharides.(2) Saliva has been found to have an average pH level of about 6.78 +/- when tested in various locations of the mouth from multiple healthy individuals.(1) Saliva acts as a buffer against any possible changes in the pH from acids produced from bacteria, maintaining the oral cavity at an almost neutral pH level.(3) If saliva was introduced to a differing pH than its optimal pH, it would cause the amylase action to either decrease or cease functioning all together if the pH changed dramatically enough. With the given information, it could be said that salivary amylase would be at its optimal functioning level at around the average saliva pH of 6.78.(1) A change in pH would be detrimental to amylase given the protein nature of amylase and the instability of proteins in more acidic or basic pH concentrations.(3) When proteins are surrounded by an acidic pH, they become unstable due to the increase in positive charge from the disassociated hydrogen ions, the positive charge acting to pull the proteins out of their folded shape.(3) In similar opposition, when proteins are surrounded by a basic pH, they are instead pulled apart by the negative charge produced by the increased amount of hydroxide ions.(3) Methods: In this experiment, a saliva solution was procured by first rinsing the mouth with...
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...[Type a caption for your photo] * | | | Checking In When you show up to an amity hotel. You walk through the teeths sliding door. The teeths job is to grind up food. After that you walk into the mouth`s lobby. You walk over to the front desk to grab your saliva key. The saliva moistens the food making it easier to swallow. Saliva contains an enzyme known as salivary amylase. This enzyme chemically digests large starch molecules into smaller sugar molecules. The saliva makes the food wet so it turns into a blous. Then you walk on the tongues red carpet to the elevator. The tongue pushes the food to the back of the mouth. You then walk out of the lobby and get into the esophagus elevator. The esophagus is the tube that the food travels down. When you get into the elevator you accidently press the wrong button and go to the epiglottis floor. The epiglottis is a flap that directs food into the esophagus. Once you get to the right floor and you enter the gastric juice. The gastric juice is composed of mucus, hydrochloric acid, enzymes and water. | | | | | Amity Hotels | Best hotel in the USA! | | What do you include in a brochure?Here are a couple of ideas…This spot would be perfect for a mission statement. You might use the right side of the page to summarize how you stand out from the crowd and use the center for a brief success story. (And be sure to pick photos that show off what your company does best. Pictures should always dress to impress.) | ...
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...Your Full Name: UMUC Biology 102/103 Lab 4: Enzymes INSTRUCTIONS: * On your own and without assistance, complete this Lab 4 Answer Sheet electronically and submit it via the Assignments Folder by the date listed in the Course Schedule (under Syllabus). * To conduct your laboratory exercises, use the Laboratory Manual located under Course Content. Read the introduction and the directions for each exercise/experiment carefully before completing the exercises/experiments and answering the questions. * Save your Lab 4 Answer Sheet in the following format: LastName_Lab4 (e.g., Smith_Lab4). * You should submit your document as a Word (.doc or .docx) or Rich Text Format (.rtf) file for best compatibility. Pre-Lab Questions 1. How could you test to see if an enzyme was completely saturated during an experiment? - Add more substrate and record the rate. If the rate of the reaction is constant, all the enzymes are saturated. 2. List three conditions that would alter the activity of an enzyme. Be specific with your explanation. * Temperature – Cold temperature will cause the enzyme to work slow, hot temperature will cause the enzyme to increase the movement making it less stable. * PH – Difference in range in the PH scale can alter the shape of the enzyme’s active site * Concentration Of Substrate – Less or more of enzymes to substrates ratio will affect the rate of collisions between the two affecting the number of reactions. ...
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...The name of enzyme involved in this experiment is salivary amylase, which presents in our saliva. Salivary amylase catalyses the breakdown of complex sugar, such as starch, into a simple sugar, such as glucose. In this experiment, the optimum temperature for salivary amylase to function is 37˚C. Above the optimum temperature, the kinetic energy in the substrate and enzyme increases. The number of collisions between substrate and enzyme also increases, but the formation of enzyme-substrate complex decreases. This is because the increasing of kinetic energy causes the amino acid molecules to vibrate violently. Some bonds like hydrogen and ionic bonds which hold the configuration of the enzyme break. The shape of active site of the enzyme changes and is not able to bind with the substrate anymore. 3D structure of the enzyme is said to be destroyed. Thus, the enzyme denatures at high temperature and loses its catalytic activity permanently. Hydrochloric acid, HCL in this experiment is used to hydrolyze the complex sugar which present in solution B into monomers or simpler sugars. At 37˚C, salivary amylase present in saliva reacts actively to hydrolyze the complex sugar in solution B as 37˚C is its optimum temperature. Therefore, it gives positive result for the Benedict’s test, which is formed brick-red precipitate. However, at the same temperature, hydrochloric acid gives negative result as it is unable to hydrolyze the content in solution B. At 95˚C, hydrochloric acid has obtained...
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...: Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate solution A , Carbohydrate solution B , Benedict‟s solution , 3 M Hydrochloric acid , 3 M Sodium hydroxide , Iodine solution Procedures : Part 1 1. Two boiling tubes containing 1 ml solution A and 1 ml of solution B were prepared respectively . 1ml of Benedict solution was added into each tube . Both tubes were heated together in the 95°C water bath for two minutes . Results were recorded in table 1 . 2. A few drops of solution A and B were added separately on a white tile . 1-2 drops of iodine solution were added on each solution . Part 2 3. Boiling tubes were labeled 1,2,3,4 . 2 ml of solution B was pipette into each of four boiling tubes . 4. Tubes 1 and 2 were placed in a water bath of 37°C to heat up the solution . 5. Small beaker was salivated till it reached about 5 ml . 6. This step was done approximately at the same time . 2ml of saliva prepared was pipetted into tubes 1 and 4 . The contents of tubes were shaken well to ensure through mixing . 2ml of HCL was pipetted into tubes 2 and 3...
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...Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate solution A , Carbohydrate solution B , Benedict‟s solution , 3 M Hydrochloric acid , 3 M Sodium hydroxide , Iodine solution Procedures : Part 1 1. Two boiling tubes containing 1 ml solution A and 1 ml of solution B were prepared respectively . 1ml of Benedict solution was added into each tube . Both tubes were heated together in the 95°C water bath for two minutes . Results were recorded in table 1 . 2. A few drops of solution A and B were added separately on a white tile . 1-2 drops of iodine solution were added on each solution . Part 2 3. Boiling tubes were labeled 1,2,3,4 . 2 ml of solution B was pipette into each of four boiling tubes . 4. Tubes 1 and 2 were placed in a water bath of 37°C to heat up the solution . 5. Small beaker was salivated till it reached about 5 ml . 6. This step was done approximately at the same time . 2ml of saliva prepared was pipetted into tubes 1 and 4 . The contents of tubes were shaken well to ensure through mixing . 2ml of HCL was pipetted into tubes 2 and 3 ...
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...PEH: Executive Summary: PEH is a Partnership founded in 1995. The company has been founded for one purpose: to research, develop and invent new pioneering products destined to help the medical world and the public. Using our state-of-the-art technology we provide services and products to doctors. We have been working for many years and we developed a method called Salivaomics. Salivaomics is a salivary diagnosis which is an alternative to blood samples. The steps are simple: once the saliva extracted, the sample is examined and interpreted. This is a revolution in averting future diseases. Saliva contains a complex set of molecules, which can be utilized to build an impression of the individual’s current overall health, as well as future potential diseases, which the person may be susceptible to. What sets our business apart from others is that: 1. We invest millions of dollars in our research and development department to develop new technology. 2. We generate creative and effective ideas destined to contribute to the general health of the public. 3. We dispose of a number of highly qualified employees and researchers who are dedicated to influence the medical world. Business Details: Company name: PEH Address: Liverpool Street 109 Telephone number: 07689403775 Legal status: Partnership The business will provide a new and innovative service to medical practitioners to identify future potential diseases that a patient is susceptible to catch. This technique is called...
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...BIOL160 (title of lab report) Lab 3 26 February 2013 Lab partners: Hypothesis If the time of starch disappearance is directly related to the temperature, then the higher the temperature the more active the amylase is until it denatures and becomes non-functional. Results Tube | Temperature (c) | Time of starch disappearance (mins) | 1 & 1A | 80 | | 2 & 2A | 70 | t= 3 | 3 & 3A | room temperature | t= 2 | 4 & 4A | ice slurry | | 5 & 5A (human saliva) | room temperature | t= 3 | 6 & 6A (human saliva) | 37 | t= 1 | Discussion Based on the analysis shown, the hypothesis appears to be proven correct. The higher the temperature the more active the amylase is until it denatures and becomes non-functional. This is due to the exceeding time on the reaction of enzyme. The enzyme either has been denatured or its reaction time is extremely slow. It is encouraged that this experiment should be repeated a number of times to get a confirmation on the results as a proof that the data and the hypothesis set is not a coincidence. In this experiment, we did not encounter any denaturation of the enzymes. However, it would also be interesting to find the point of denaturation; this would be achieved by performing the experiment again with environmental conditions between 22°C and 37°C, as it appeared as though the denaturation...
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...alter fluid-balance and possibly impact the outcome of the present study (Killer, Svendson, and Gleeson, 2015). For the experimental design, Killer, Svendson, and Gleeson (2015) used a design that contained two hours of cycling on an ergometer at an intensity of 60% VO2max at a hydration level of either euhydrated (EH) or moderately dehydrated (DH). The EH group was encouraged to consume normal fluid intakes in the day before their participation and were provided an additional 500 mL of water before beginning exercise as well as 250 more mL every twenty minutes during the study. The DH group was restricted to only 500 mL of water in the day prior to participation and were provided no water throughout the study. The researchers collected saliva samples before exercise began, periodically throughout the cycling, and every hour for the three hours following the exercise bout. In addition, blood and urine samples were collected immediately before and after the exercise bout, as well as an additional blood collection two hours post- and an additional urine sample three hours post-exertion. Each participant was familiarized with testing and collection protocols before the study began (Killer, Svendson, and Gleeson, 2015). Results. The urine analysis revealed a significantly higher osmolality at both pre- and post-exercise in the DH group compared to the EH group. Hematocrit was high for both groups and remained at a raised level even at two hours post exercise. The salivary...
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...Anthony Bodnar Bio/ 211 Amylase/Osmolarity The reading I chose was the “Inhibition of salivary amylase activity by cigarette smoke aldehydes”. The first thing I read is this article is done by Department of Anatomy and Cell Biology in Haifa, Israel. This for me is always a good sign because it seems to be credible right off the jump. We begin by stating one of the most obvious or at least it should be the obvious that cigarette smoke is a leading cause of cancer and cardiovascular disease worldwide. This should be known no matter who you are. The effect of cigarette smoke has many damaging effects on the body that are irreversible. Some toxicity in CS are linked with alpha and beta unsaturated aldehydes and saturated aldehydes. The aldehydes have interactions with thiol compounds ( organosulfur compound) that contain a sulfur-hydrogen bond. When these reactions happen there is an alteration in function that is not good. With studies showing significant decrease in the ability for are amylase enzyme to function properly this can be detrimental for any positive function we need to digest and break down what is potentially harmful. Although they were able to find glutathione has protective effect against the damage CS has on the body I still feel that it is almost inevitable that CS will ruin all function of enzymes. It is great to find cures or help for something damaging don’t get me wrong. This article needs more to it for it was really short...
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...Anatomy of the soft palate: The soft palate is innervated by the lesser palatine nerves, which travel through the lesser palatine foramen, along with vessels to supply nutrients to the area. The soft palate contains salivary glands, which secrete mucous and help keep the oral cavity and buccal mucosa “moist”. The area along which the hard and soft palate meet forms a “double curving line, with the posterior nasal spine of the palatine bone being the primary landmark at the midline.”23 A majority of the posterior component of the soft palate is “part of the oral pharynx”, it stretches from the end of the hard palate towards the uvula. It rises from left to right forming an “arch”. Role of the soft palate: During speech, voice conduction/sound, and swallowing the soft palate rises to close off the opening between the oropharynx and nasopharynx.23 Actions of the various muscles of the soft palate in swallowing: The levator veli palatini muscle contracts during soft palate function, it rises “up and back” so the soft palate may contact the “posterior throat (pharyngeal) wall.”23 The hard and soft palate are formed when the left and right maxillary processes fuse together during the 7th-11th week of embryonic development. The fusion takes place initially in the anterior maxilla and then in the posterior, “like a zipper being zipped from front to back”.23 If the cleft palate occurs early during the fusion process, the entirety of the hard and soft palate will be open and unfused;...
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...The mouth is the first-place digestion occurs. In order that the surface area is increased, the teeth crush and grind the food into smaller pieces. As the tongue presses the food against the hard palate of the mouth, saliva mixes in and the food is now described as a bolus. Saliva, produced by the salivary glands, contains mucus combine the bolus and lubricate it, lysozymes to kill any bacteria, and amylase that breaks down starch. However, only a minute amount of starch is actually broken down. Fat-digesting enzymes are also produced by the salivary glands and are called lingual lipase. After the bolus has been mixed with saliva, then swallowing occurs, which moves the bolus to the pharynx and then the esophagus, that leads to the stomach....
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...Last month, it was revealed that levels of a toxic pesticide more than 100 times the EU limit were present in a source of English drinking water. The discovery of record levels of metaldehyde – a chemical used in slug pesticides – was reported by Natural England and the Environment Agency at the River Stour, which supplies water to homes in Essex and Suffolk. There's currently no treatment method available to extract this chemical from drinking water – once it's there, we're drinking it. This isn't a sudden unexpected situation. The same problem occurred in many areas across Britain last autumn – when slug numbers exploded after the wet spring and summer, conditions that we're seeing emerge again. The problem was identified in autumn 2007, when new analytical techniques allowed testing for metaldehyde, and since then a voluntary stewardship programme with guidelines for the use of the chemical has been instituted. Yet this clearly isn't working. The obvious source – and use – of slug pellets is gardens, but what many may not know is that huge quantities of this chemical are being used to grow rape seed oil, winter beans, sugar beet and brassicas such as broccoli. That's reflected in the fact that the NFU offers a briefing on the issue. But one disturbing thing about that briefing is its focus on the chemical's use and alternative chemicals. The idea of integrated pest management does not even get a look in. The main predators of slugs in the UK are hedgehogs, frogs and wild birds...
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...Physiology Of Saliva Introduction The volume of saliva secreted per day is 1000 mL to 1500 mL. When awake the rate is approximately about 1 mL/min but when asleep little secretion of saliva occurs. The major salivary glands are the parotid gland, the submaxillary gland and the sublingual gland. Also, there are many tiny buccal glands. Composition Of Saliva Mixed saliva contains 99.5% water and 0.5% solids. The composition of saliva varies with salivary flow rate. The components interact and are responsible for the various functions of saliva Organic Substances Mucins Mucins are elaborate glycoproteins, found as high and low molecular weight mucins (MC1&2). Mucins give saliva its lubrication properties. Mucins form homotypic complexes making...
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