Experiment 1: Enzymes in Food

Data Tables

Table 1: Substance vs. Starch Presence

Substance	Resulting Color (where sample was applied)	Presence of Starch?	Presence of Amylase?
Negative Control: Water	No Change	No	No
Starch Control: Potato	Orange to Purple
Saliva	Slight Yellow
Fruit/Vegetable 1: Plantain	Pale yellow/cream
Fruit/Vegetable 2: Apple	Plae yellow/cream

Post-Lab Questions

1. What were your controls for this experiment? What did theydemonstrate? Why was saliva included in this experiment?
2. What is the function of amylase? What does amylase do tostarch?
3. Which of the foods that you tested contained amylase? Which didnot? What experimental evidence supports your claim?
4. Explain the importance of Lysozyme. What substrate does it acton? Where in the body does it become activated and why?
5. Digestive enzymes in the gut include proteases, which digestproteins. Why don’t these enzymes digest the stomach and smallintestine, which are partially composed of protein?