What do you think would happen if the saliva treatment of the starch was conducted under very cold conditions? Very hot conditions?

In the quick test for fats, is there a relationship between the size of the spot and the fat content of the food? Explain your answer.

Activity 4

Data Table 4
Test Tube ID Observation
Test tube 1a
Albumin + pepsin + HCl + Biuret reagent before incubation
Test tube 2a
Albumin + pepsin + water + Biuret reagent before incubation
Test tube 1b
Albumin + pepsin + HCl + Biuret reagent after incubation
Test tube 2b
Albumin + pepsin + water + Biuret reagent after incubation

In which test tube(s) did protein digestion occur ? How do you know?

Activity 5

Data Table 5
Cup ID Observations
Cup 1
Cracker + distilled water + iodine-potassium iodide
Cup 2
Cracker + saliva + iodine-potassium iodide

What do you think would happen if the saliva treatment of the starch was conducted under very cold conditions? Very hot conditions?