1. the hydrolytic activity of salivary amylase on starch CLS 331

2. Enzymes: are biological molecules that catalyze (i.e., increase the rates of)chemical reactions.

3. Enzymes’ Criteria :  Enzymes are very specific  Activity is affected by: temperature Pressure chemical environment (e.g., PH) the concentration of substrate

4. Amylase: a hydrolytic enzyme which breaks down many polysaccharides (starch) which is a polymer of D- glucose units linked by α-1,4 glycosidic bonds

5. Achromic point: The point in time during the action of amylase on starch at which the reaction mixture no longer gives a colour with iodine.

6. α-amylaseβ-amylase act on alpha 1-4 bonds randomlyWorking from the non-reducing end faster-actingSlower, not be found in animal.

7. Results: Starch+ iodine blue Dextrin + iodine reddish brown Maltose+ iodine colorless glucose+ iodine colorless

8. Materials: phosphate buffer PH =6.7 iodine solution sodium chloride. (accelerate the reaction). spotting plate. water bath (37 & 95 ⁰c).

9. Procedure: