2.

Effect of pH
A. What is optimum ph? What is the optimum ph of your enzyme?

The optimal pH, or optimum pH, designates the precise pH level at which a specific biological or chemical
process operates with the highest efficiency. pH, a gauge of a solution's acidity or alkalinity, is delineated on a scale
ranging from 0 to 14. A pH reading of 7 signifies neutrality, while values below 7 indicate acidity, and those above 7
denote alkalinity.

The optimum pH of the enzyme, which is the amylase, an enzyme that catalyzes the breakdown of starch into
sugars, depends on its source. Salivary amylase, which is present in saliva, exhibits optimal activity around a pH of
6-7. In contrast, pancreatic amylase, found in the small intestine, functions most efficiently at a slightly higher pH,
approximately 7-8. Therefore, the optimum pH of the enzyme amylase varies depending on its specific location
within the digestive system.

B. In this procedure, identify the enzyme, the substrate, and the manipulated variable.

In an experiment investigating the effect of pH on enzyme activity, the substrate under study is starch, a
polysaccharide composed of glucose units. The enzyme involved in catalyzing the hydrolysis of starch into simpler
sugars is amylase. The manipulated variable, or independent variable, in this experiment is the pH of the
environment where the enzyme and substrate interact.

C. How would you compare the degree of digestion in the different ph?

In the experiment investigating the effect of pH on enzymatic activity, the degree of digestion was assessed
by monitoring color changes in the solution. A dark blue color initially indicated the presence of starch, serving as a
baseline. As the enzymatic reaction progressed under various pH conditions, a violet or red color emerged,
signifying partial digestion. Finally, a colorless solution indicated complete digestion. By associating color changes
with varying degrees of digestion, this visual cue provided a qualitative measure for comparing the efficiency of
enzymatic activity at different pH levels. The observed color transitions facilitated a straightforward comparison of
the degree of digestion, with the absence of color indicating the highest level of enzymatic efficiency.

D. Provide an explanation for your observations in the different ph?

1. Dark Blue Color (Initial State): The dark blue color at the beginning of the experiment indicates the presence of
unreacted starch, serving as a baseline. Starch is a complex polysaccharide with a characteristic dark blue color
when iodine is added. This initial color sets the starting point for assessing the degree of digestion.

2.Violet or Red Color (Partial Digestion): As the enzymatic reaction progresses under different pH conditions, the
emergence of a violet or red color suggests partial digestion. This color change is likely associated with the
formation of intermediate products, indicating that the amylase has broken down starch into smaller polysaccharides
or oligosaccharides.

3.Colorless Solution (Complete Digestion): A colorless solution indicates complete digestion of starch. In this stage,
the amylase enzyme has effectively cleaved the starch molecules into individual glucose or maltose units,
eliminating the characteristic dark blue color associated with the presence of starch.

E. Draw a graph showing the relationship between enzyme activity and ph.
F. How can iodine solution determine the degree of digestion in the given test tubes?

In experiments investigating factors affecting enzymatic activity, especially the influence of pH on the breakdown
of starch by enzymes like amylase, iodine solution serves as a valuable indicator to assess the degree of digestion.
Initially, before enzymatic action begins, the formation of a dark blue complex between starch and iodine establishes
a baseline, indicating the presence of unreacted starch. As the enzymatic reaction progresses, leading to partial
digestion of starch into smaller fragments, the iodine solution, when introduced at different time intervals, may elicit
a violet or red color. This color change signifies the persistence of some starch, albeit in a partially broken-down
state. In cases of continued enzymatic action resulting in complete digestion, the absence of starch to react with
iodine yields a colorless solution. The qualitative observation of these color changes, facilitated by iodine, offers a
rapid and straightforward means to evaluate the efficiency of enzymatic activity at various time points or under
different pH conditions, providing valuable insights into the impact of pH on the extent of substrate digestion by the
enzyme.

G. What is the health implication of this procedure?

The health implications of experiments exploring the effect of pH on enzymatic activity are extensive,
providing valuable insights into the intricate balance of enzymatic processes within the body. In the digestive
system, where enzymes such as amylase, protease, and lipase play a vital role in breaking down nutrients,
understanding how pH influences their activity is crucial. Imbalances in pH within the digestive tract could
potentially disrupt the efficient breakdown and absorption of nutrients, impacting overall digestive health.
Additionally, the findings from these experiments contribute to our comprehension of enzymatic involvement in
metabolic disorders like diabetes or metabolic syndrome, where alterations in pH levels may contribute to enzyme
dysfunction and the development of these conditions.