Evaluation For LaboratoryWritten Report

Criteria for Evaluation:E = Excellent VG = Very Good G = Good F = Fair P = Poor

E VG G F P

1.Objective Clear & appropriate 5 4 3 2 1

2.Data, Results Complete, accurate & precise presentation of data & observation (includes graphs, drawings, calculations, proper labeling of tables ...)

10 8 6 4 2

3. Discussion (Analysis & Interpretation)

Correct analysis & interpretation of data & results (with theoretical support)

5 4 3 2 1

3. Answers to questions Correct & complete 10 8 6 4 2

4.Conclusion Brief generalization of findings & answers completely the objectives. States knowledge gained.

5 4 3 2 1

5. Neatness & Format Clear, legible and neat presentation of report. Follows prescribed format (margin, spacing, indention etc…)Includes sources/ references

5 4 3 2 1

Total ____

Lsabastar SY 2013-2014

(Format for the Laboratory Written Report)

CHEMISTRY LABORATORY 204, Sec __

Activity No. 11Title:

Name : Jhoevina Dulce Capicio Group No. 2 Rating1. Objective ___

Date Performed & Submitted: May 4-11, 2015 2. Data, Results & Discussion ___

3. Q & A ___4. Conclusion ___

5. N & F ___Total Score ___

I- Introduction: (background of the experiment)

Saliva in humans is a mouth fluid possessing several functions involved in oral health and homeostasis, with an active protective role in maintaining oral healthiness. Saliva helps bolus formation by moistening food, protects the oral mucosa against mechanical damage and plays a role in the preliminary digestion of food through the presence of α- amylase and other enzymes. It also facilitates taste perception, allowing soluble food-derived molecules to reach the gustative papillae and buffer the acid components of food with the bicarbonates (originating from salivary gland carbonic anhydrase). Saliva also has a role in maintaining teeth enamel mineralization: several proteins (statherin, pro- line rich proteins – (PRPs) and mucins) allow Ca++ sovra- saturation in saliva to be maintained [1]. Saliva has defence functions against pathogen microorganisms, in the presence of defence proteins that react in specific (immunoglobulins) or non-specific (lysozyme, peroxydase, cystatins, lactoferrin, hystatins and others) ways, inhibiting microorganisms growth. In humans, oral fluid originates mainly from three pairs of major salivary glands (parotid, sublingual and submandibular) and from a large number of minor salivary glands. Parotid glands are entirely serous glands since their secretion lacks mucin, whereas submandibular and sublingual glands are mixed sero-mucous. Minor salivary glands are mainly Von Ebner glands (entirely serous organs situated in the connective tissue below the circumvallatae papillae) and Blandin-Nuhm mucous glands

II- Objective: To be able to…… a. To determine if the break down of the products of amylase hydrolyses and glycosidic bonds in starch have the capacity to bind iodine or if they do not.b. To determine the components of saliva

III- Date, Results & Discussion: (Transfer all data & results from your data sheet using the same format then discuss each. Discussion should follow after EACH table is presented)

Table I: Analysis of SalivaSubstancesTested for

Test Reagents Results

Amylase 0.1M phosphate buffer, 0.1M NaCl

After every interval the mixture is gradually becoming lighter.Then after the 12th interval the mixture and dark substance faded and becomes clear.

Carbohydrate NaOH, Benedict’s solution, heat

Dark blue solution, red precipitate.

Proteins NaOH, CuSO4 Faded dark blue solution.

Calcium 15 acetic acid, 2% potassium oxalate

Cloudy white solution, faint white precipitate was formed.

Inorganic Phosphate

Ammonium molybdate

Yellowish white substance (precipitate) formed.

Chloride HNO3, AgNO3 Cloudy white solution.

Reactions

Amylase

O

OOH

HH

H

H

H

OHOH

OHO

OOH

HH

H

H

H

OH

OHO

OOH

HH

H

H

H

OH

OHO

OOH

HH

H

H

H

OH

OHO

OHOH

HH

H

H

H

OH

OH

A m yla se

O

OHOH

HH

H

H

HOHOH

OH

O

OHOH

HH

H

H

HOHOH

OH

O

OHOH

HH

H

H

HOHOH

OH

O

OHOH

HH

H

H

HOHOH

OH

O

OHOH

HH

H

H

HOHOH

OH

Starch

G lucose un its

Carbohydrate

OH

O

H OHOH HH OHH OH

O-

O-

O

O

OH

OO-

Cu2+

Cu2+

Cu2+

+

D -g lucose

N aO H

OH

O

H OHOH HH OHH OH

+ Cu 2O

copper citrate D-g lucose

OH

O

H OHOH HOH HH OH

OH

O

H OHOH HOH HH OH

OH

O

OH HOH HH OHH OH

OH

O

OH HOH HH OHH OH

O-

O-

O

O

OH

OO-

Cu2+

Cu2+

Cu2+

+N a O H

copper citra te

+ Cu2O

D-ga lac tose

D -galactose

O-

O-

O

O

OH

OO-

Cu2+

Cu2+

Cu2+

+N a O H

copper citra te

+ Cu 2O

D-mannose D-mannose

Proteins

+ CuSO 4N a O H

Cu2+NH2

NH

NH2

O

ONH2

NH

NH2

O

O

NH2

NH

NH2

O

ONH2

NH

NH2

O

O

copper compex

CH3

O

O-

H

N

H OH

CH3

HNH3+

H

OH

OH

Treonine

Calcium

O

O

O-

O-

Ca2+ +

H

HO

OH H

ca lciumO

O-

O

O-

K+

potassium oxa late

Ca2+

K+ 2-

calc ium oxalate

K++

Inorganic Phosphate

OH

NHCH3

O

N-(4-hydroxyphenyl)acetamide

+

N+

O

O-

O

POH

OHO

4-nitrophenyl dihydrogen phosphate(colorless)

am m onium m o lybdate

(yellow )

p h o sp h a te

OH

N+ OO

-

+

OO-

O-

(co lorless)

4-nitrophenol 4-oxidobenzoate

Chloride

Cl- + HNO 3 + AgNO 3 AgCl HNO 3+

Conclusion: Saliva is the watery and usually somewhat frothy substance produced in

the mouths of some animals, including humans. Produced in salivary glands, saliva is 98% water, but it contains many important substances, including electrolytes, mucus, antibacterial compounds and various enzymes. The digestive functions of saliva include moistening food, and helping to create a food bolus, so it can be swallowed easily. Along with mucin and buffers, saliva contains the enzyme salivary amylase, which acts on the starch in food and breaks it down to maltose. Salivary amylase continues for the short duration that the carbohydrates are in the mouth, after which the mixture of the partially digested carbohydrates travels down the esophagus into the stomach. Due to the inhibition of salivary amylase activity by the acidic gastric juices, digestion of carbohydrates does not occur in the stomach.Amylase breaks starch down into sugar. Saliva contains the enzyme amylase that breaks some starches down into maltose and dextrin. Thus, digestion of food occurs within the mouth, even before food reaches the stomach. Additional Reminder: Use white short paper (8 x 11) , black ink for text and pencil as well as color pencils for drawing and observe proper margin on all sides (1”). Use standard font size or equivalent to Times New Roman size 12). Adjust spaces as appropriate.