Starch Breakdown

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase. They find simple sugars only in the glucose and in the starch with amylase solution. Learners discover the difference in structure between three different sugar molecules: glucose, sucrose, and starch. They observe that amylase, an enzyme in saliva, can break the bonded molecules in starch into separate glucose molecules. In the body, amylase breaks down starches to make them easier to digest. This activity is currently used in the Biochemistry Unit in OMSI's Chemistry Lab. Cost estimates are per 100 learners. For safety reasons, adult supervision is recommended with use of the hot plate; this activity works best as a demonstration for younger audiences.