Human body photography wangfang artistic photography

There is saliva (1) 1 in the test tube, and salivary amylase in saliva can decompose starch into maltose; So it won't turn blue after dropping iodine solution.

(2) The factors affecting enzyme catalysis are temperature, pH, etc. The temperature in human body is about 37℃, so the activity of salivary amylase is the highest at 37℃.

(3) In this exploratory experiment, the test tube 1 is the experimental group and the test tube 2 is the control group. When people eat food, teeth can cut, tear and grind food, and food and saliva can be fully mixed by stirring the tongue. Chopping steamed bread and stirring it is to simulate the chewing of teeth and the stirring of tongue in the mouth.

(4) When eating food, don't chew it up. If you want to verify the conclusion that "gorging will affect the digestion of starch in food", you can set the No.3 test tube as the control group of 1 test tube, and add steamed bread to the No.3 test tube. Other conditions are the same as those of 1 test tube.

So the answer is:

(1)No. 1; ? Salivary amylase contained in saliva breaks down starch into maltose.

(2)37℃ is the optimum temperature for salivary amylase.

(3) control; Tooth chewing and tongue stirring

(4) Put the same amount of steamed bread into the No.3 test tube, inject 2ml of saliva, stir it a little, put it into warm water at 37℃10min and take it out. Dropping iodine solution, you can find that steamed bread is still blue. This experiment shows that gorging food will affect the digestion of starch in the mouth.