Introduction

Carbohydrates are a component of biomolecules that are the primary energy supply for most living
things. This is due to the fact that the body uses enzymes to dissolve polysaccharides into smaller
components in humans. One of the reasons is that Amylase, an enzyme found in the saliva synthesized
by the salivary glands, is one of them. It serves as a facilitator for the hydrolysis of glycosidic linkages,
resulting in the breakdown of starch in food. The objectives of conducting this experiment are the
following:

1. To Identify the essential components of a good experiment.

2. To explain the investigation of each sets.

3. To describe the differences of each set outcomes.

4. To define the food variables experiment and how it may affect the outcome.
Materials

• Saliva

• Sliced Potato (cooked by boiling)

• Sliced Potato (raw)

• Sliced Apple

• Sliced cucumber

• Rice Grains

• Cooked Rice

• Macaroni Pasta (uncooked)

• Macaroni Pasta (cooked by boiling)

• Sky flakes

• A Piece Plain Bread

Methods

1. In a clean container, collect enough saliva to be used for the experiment. Allow your saliva to drip
naturally from the sides of your oral cavity. NOTE: DO NOT SPIT

2. Set aside. Do not allow to be exposed in open air.

3. Obtain 2 sets of the following samplesa. Potato (cooked by boiling)b. Potato (raw)c. Apple Sliced.
Cucumber Slicee. Rice Grainsf. Cooked Riceg. Pasta (uncooked) (any kind)h. Pasta (cooked by boiling)i.
Plain Crackers (skyflakes or rebisco)j. Plain Bread Slice

4. Place 5 drops of Betadine in each of the sample in the first set. Observe. Take note for any changes
and intensity.

5. Place 10 drops of collected saliva in each of the sample in the second set. Take note of any changes
that may occur. Set aside for 30 minutes.

6. Place 5 drops of Betadine in each of the sample in the second set after the 30-minute mark. Observe.
Take note for any changes and intensity.

7. Compare the results of the first and second set.

Data and Discussion

In the first set, we put 5 drops of iodine (betadine) in the food and waited 5 minutes to observe what
happened. I've noticed that when betadine is attached to cooked foods, the betadine is readily
absorbed, whereas raw foods progressively dry out and end up leaving a smudge on the container.
Besides that, cooked foods transmit betadine more quickly over time than raw foods that remain in
place. Furthermore, the color of the betadine on the raw foods turned into dark blue

In the second set, where we first applied 10 drops of amylase (saliva) to the food items, then waited for
30 minutes, I found that it is challenging to collect saliva since you definitely have to be gentle since the
saliva that you obtain has to be fresh from you. Whereas waiting for the 30 minutes to end, I noticed
that the cooked food was readily absorbed by the saliva, and correspondingly to the first set, the raw
food appeared bulky and tough, and the saliva remained in position here. There's no difference to the
color from the first set, still remain dark blue.

Afterwards, when we added 5 drops of iodine to the third set (betadine). The first thing that strikes me
is that after we leave the food items with saliva, the surface of set 2 remains the same as set 1. The
cooked food has a heavier appearance than the first set, and the betadine continues to spread and
absorbs it more quickly. The color became more vivid and thick with raw foods, and the betadine
accumulated here. The color of the foods became more darker than usual.

Conclusion

In conclusion, the experiment was able to demonstrate how each component of the food became
essential in the experiment's execution. The temperature played an important role in the experiment,
particularly in breaking the speed limit between the reactions of each food and the air, which should not
be contaminated with amylase (saliva) in order to develop a good reaction. The experiment
demonstrated how the reaction of iodine and starch (betadine) affects the appearance of the food items
used. This reaction focused on determining whether the food items contained starch, which
corresponded to the iodine-starch test. Each set's reactions were both distinct and comparable. The
betadine in cooked foods is quickly absorbed, whereas raw foods remain, and the formation of iodine
(betadine) increases. The second set is the amylase (saliva), and it can be observed that no effect occurs
there, but similarly to the first set, cooked foods are still absorbed faster by the saliva than raw foods.
When iodine is combined with saliva in foods, the presence of the foods becomes heavy.