1. Intro Cracker intro: What happened to the cracker and why? Did the cracker taste the same as time went on?

2. Enzyme starch

3. Enzyme Sugar

4. Enzyme function How do enzymes work? Digestive enzymes break macromolecules into their building blocks An enzyme is specific for its substrate An enzyme is reusable

5. wate r sugarstarch iodine

6. water amylase Starch-iodine solution

7. amylase What would happen if you added more iodine? iodine

8. amylase What would happen if you added more starch? starch

9. Enzyme

10. Enzymes are proteins = amino acids chains folded up in a specific way

11. Proteins are sensitive to their environment Heat or acidity can change the shape of proteins

12. How acids effect enzymes Acid (vinegar) amylase Starch-iodine solution Acid (vinegar)

13. Amylase lesson water Starch-iodine solution amylase

14. Amylase lesson Lab activity: Testing the amylase activity in your saliva

16. Amylase lesson Why were some samples lighter blue than others?

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30. Interpreting your results What does the amount amylase in your saliva tell you? Can you change the amount of amylase in your saliva through your diet? Do students with a high amount of amylase in the class have an evolutionary advantage over other students with a lower amount?