Do acidic conditions deactivate amylase?
How is stomach acid neutralized in the small intestine?
I need to do experimental designs on both question. I need a hypothesis, conclusion etc.. Pleasee helpp. Im reallyyyy horrible at doing this myself.
hypothesis is that amylase activity decreases as acidity increases
Experiment would be to use amylase and starch in a series of reactions using different acidic conditions. probably use iodine test to detect the breakdown of starch (if there is amylase activity, iodine test will produce a color change indicating the concentration of polysaccharides relative to controls)
Use amylase alone as negative control and starch alone as positive control.
Results and conclusions – should see a range of pH in which amylase activity is present but would likely drop off in more acidic pH. This would indicate that amylase is not active at low pH but may be optimal at near-neutral pH (I don’t know the actual conditions; just guessing)
For how stomach acid is neutralized-
Hyp- The digestive system neutralizes stomach acid by secretion of bicarbonate.
Experiment – Assay pH of stomach acid (actual or reconstituted) after reacting with intestinal secretions. Positive control is acid and secretions; negative control is stomach acid alone.
Separate secretions (chromatography or whatever) and assay fractions/elutions for pH buffer activity. Purify fractions containing activity, ID the factor –
Results/conc. It will be bicarbonate