Saliva

amylase Dependent variables: • the enzymatic activity • the colour change of the saliva solution Controlled variables: • the temperature • ph Planning (b) – Pl (b): Requirements: 1. distilled water 2. 0.5% starch solution 3. buffer…

However a lot of work has been done to look at how saliva is produced, including some of its benefits such as preventing dental caries (Dawes 1970). Some studies have also looked at how the changes in salivary amylase can correlate to stress levels in an individual (Douglas et al. 2007). The main research that has been conducted to look at the relationship between salivary amylase and ancestral diet is a paper by Perry and his colleagues titled, “Diet and the evolution of human amylase gene copy…

(Brooker-2011) FERRITIN is a protein that stores iron and releases it in a controlled fashion. (Frey et al. 1995) INTESTINAL ANGINA is when eating food, stomach and intestines stop resting and start to work. The wall of intestines contains muscle that pushes the food eaten and keeps it moving. (Komaroff-2012) NEGATIVE CONTROL is when there is no reaction is expected to occur on the experiment and the result is always negative. (Lipstitch-2010) PERISTALSIS is the rhythmic contraction of muscles…

Analysis and Discussion The hypothesis that amylase would no longer hydrolyse the starch solution into maltose past 37°C was not supported by the data. Fig 1b, Fig 2.1 and Fig 2.2 all show the colour samples for various temperatures taken at increments of 10 seconds up to 40 seconds. Initially, 4°C was the slowest followed by 19°C then 37°C, 45°C, 80°C and 60°C being the fastest acting in the first 30 seconds. 80°C was the second-fastest acting temperature up until 20 seconds, but slowed down…

1. What enzyme in the infant is lacking? Explain your answer The lacking enzyme in the infant is glucose-6 phosphatase. When blood glucose is low, glycogen breakdown in liver produce glucose-6-phosphate. G6P release glucose into blood using glucose-6-phosphatase enzyme. This patient is lacking this enzyme so the blood glucose level is low. 2. What is the metabolic reason for elevated levels of blood lactate in this patient? What are the biochemical sources of lactate? Because of the deficiency…

I’m round but I’m not a wheel, I’m loved by a monster but I’m not the Bride of Frankenstein, I sometimes contain chips but I’m not a computer, I go well with milk but I’m not a bowl of cereal, I’m made of dough but I’m not a loaf of bread, What am I? Yay, that’s right cookies. Moist cookies can absorb milk, moist cookies are easier to chew, and moist cookies are usually fresh. If you can’t tell already moist cookies are better than dry. Moist cookies absorb the milk better than dry cookies…

I would hope to find from the Saliva DNA testing whose saliva was left on the wine glasses where the lipstick stain was and on the cigarette butte. From this evidence, it would connect the culprit to their saliva. Furthermore, a fingerprint identification test would be very effective. Uncovering whether Elaine’s fingerprint matches the ones found on the butte of the cigarette or on the spine of the wineglass could trace back to both females. Lastly, a typically footprint analysis can be done. It…

Aims and Objectives: To detect and compare salivary glucose with plasma glucose level and PPBS(Postprandial ) and FBS (Fasting blood sugar) in diabetic and non-diabetic subjects. Material and Method: A total of 100 patients were participated in the study. They were divided into 2 groups, each group consist of 50 patients. Unstimulated saliva and blood were collected and investigated for glucose levels. Results and conclusion: FBS, PPBS, Plasma glucose levels and salivary glucose levels were…

experiments we did in class, I came to the conclusion that when starch is in the mouth, enzymes in our saliva break it down and turn it into glucose. My first piece of evidence comes from the investigation where we chewed a cracker with starch for two minutes. As we chewed, the cracker’s taste changed from bland to sweet. As we chewed, the enzymes in our saliva broke down the starch molecules, which caused them to rearrange and create a new product: glucose. My second piece of evidence comes…

Our petri dish already had the agar prepared, so we didn’t have to go through the process of preparing this first. We grabbed cotton swabs and tried not to grab them from the ends to not get other bacteria on it. This could have been done differently though, we should have sterilized the cotton swabs to get best results. Then got the cotton swab to get my saliva and spread it across the agar and quickly closed the petri dish. Then we also grabbed the dog’s saliva the same way. I put the labeled…