Intro

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. iodine water sugar starch

6. water amylase Starch-iodine solution

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

8. amylase starch What would happen if you added more 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) Acid (vinegar) amylase Starch-iodine solution Starch-iodine solution

13. Amylase lesson water amylase Starch-iodine solution Starch-iodine solution

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

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

18. 1

19. 2

20. 3

21. 4

22. 5

23. 6

24. 7

25. 8

26. 9

27. 10

28. 11

29. 12

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?