Week 13. Gastro-intestinal Tract Flashcards
The parotid glands produce?
A serous, watery,amylase rich saliva
The sublingual glands produce
More viscous mucin-rich saliva
The submandibular glands produce?
Mixed saliva
The protein content of saliva is
2-6 g/l
The pH of saliva
Fresh: pH6.6-6.9, later CO2 evaporated, the pH become alkalic, leads to precipitation of CaCO3 on teeth
Material of Investigation of saliva amylase
- Saliva + starch solution
- Take 2 ml from 1. Boiled it 40 degree water bath
- 3ml taken by time and iodine and Fehling’s test performed
The principal of the Fehling’s reaction
Under alkaline conditions: the aldehyde group of carbs. Reduce copper2 to copper1, Red precipitation. And aldehyde group is oxidized to carboxy group
Preparation of Fehling’s reaction
Fehling’s-1reagent(copper2 sulphate solution), Fehling’s-2 reagent (solution of Na-K tartarate in NaOH)
Procedure of Fehling’s test
1:1 reagent 1 and 2->deep blue solution then mix with sample
Alpha amylase is ptyalin hydrolyzing starch to
amylodextrin, erythrodextrin, maltodextrin, and finally maltose
Overall digestion is
(C6H10O5)n+n(H2O)=n(C6H12O6)
Erythrodextrin reaction with iodine
Gives red color but negative to Fehling’s test
Maltodextrin
Iodine test: negative
Fehling’s test: positive
Maltose
Iodine: negative
Fehling’s test: positive strong
Boiled sample
Iodine:positive