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Saliva Hook:
Objective: Identify the action of enzymes.
Materials: student’s saliva
paper cup
3 test tubes
cornstarch
iodine
3 - stirring rods
1. Ask for a student volunteer and collect approximately 5 to 10 mL of his/her
saliva in a clean paper cup.
2. While the student is collecting, demonstrate a positive starch test by placing
a small amount of corn starch in a small test tube with water and iodine.
3. Obtain two small test tubes and label them “A” and “B.” Place a tiny pinch
of corn starch in the bottom of each test tube.
4. Add the collected saliva to test tube “A” and stir.
5. Add the same amount of water to test tube “B” and stir. This tube will serve
as a control group.
6. Agitate both test tubes several times over the next 30-45 minutes.
7. After 30-45 minutes, test for starch by adding 3 drops of iodine to each test
tube.
Teacher note:
1. Make sure students do not eat, drink, or chew gum while collecting saliva.
2. Test tube “B” should test positive while test tube “A” will test negative (due to the fact
that the enzymes in the saliva have broken the complex carbohydrates into simpler
sugars).
Alternative Enzyme Function Activity
Hook – Enzyme Function
“The Sweeter It Gets!”
Directions:
1. Spit out gum or candy.
2. Take a couple of swallows of water.
3. Give each student an unsalted soda cracker.
4. They should take half the cracker and simply put it in their mouths.
5. Do not chew!
6. Over time, the bland cracker taste should become sweet tasting.
7. Have the students discuss or write a possible explanation for the change.
Teacher Notes:
Saliva contains the enzyme amylase. Amylase functions to breakdown carbohydrate into
sugar. Over time, the bland cracker taste should become sweet tasting. Have the students
discuss or write a possible explanation for the change.
Georgia Department of Education Kathy Cox, State Superintendent of Schools 10/2/2006 2:39 PM Page 25
of 78 All Rights Reserved
Macromolecule Flapbook
Fold a sheet of paper “hot dog” or landscape style.
Divide one side of the sheet of paper into four equal sections.
Label each section as follows: carbohydrate, lipid, protein, nucleic acid
Cut the top side of each segment to form flaps.
Under each flap include the following information for each macromolecule:
• Illustrate the structure of monomer
• Explain the function of the macromolecule and give an example of its importance to life
• Examples of foods that contain the macromolecules: sugar, protein, starch and fat.
Teacher Notes:
Carbohydrates:
simple sugar (glucose specifically) is the monomer
monomers form starches, cellulose
potatoes, pasta, bread, fruit, veggies, sodas
provides energy for the process of respiration
glucose, fructose, cellulose, starch
Lipids:
Fatty acid (monomer)
Monomers form triglycerides, oils, waxes
Red meat, cheese, dairy,
Provides insulation, solubility for some vitamins/minerals, waterproofing
Triglycerides, oils, waxes
Proteins:
Amino acids (only 20 on the entire planet) is the monomer
Monomers form polypeptides such as enzymes, hormones, muscle
Meat (any muscle from an animal), legumes, nuts
Muscle (heart, skeletal), insulin, amylase, lactase
Nucleic Acids:
Nucleotides (monomer)
Monomers form DNA and RNA
Found in every cell and will denature when heated
Genetic information and information to produce all cell parts and materials
DNA and RNA