The time it took for the starch sample to change to sugar molecules and the blue color to disappear when various saliva samples were added. The effect of a vinegar on the rate of reaction. Vinegar is acidic with a pH of 3 to 4 and the enzyme does not function as efficiently as at pH 7. Have the students suck on an orange first and repeat Develop a general distribution curve with your students to show differences in amylase. Use other variables to check for changes in reaction rate.
Heat saliva to show amylase destroyed by heat and unable to react with indicator.
Adjust saliva solution and try again if reaction time is too slow or too fast . Stress the importance of controlling all variables.