What is the procedure for testing temperature of salivary amylase?

To test the temperature sensitivity of salivary amylase, you typically prepare a starch solution and mix it with saliva. The mixture is then incubated at varying temperatures (e.g., 0°C, 37°C, and 70°C) for a set period. After incubation, iodine solution is added to the mixture to detect the presence of starch; a blue-black color indicates starch is present, while a yellow-brown color indicates starch breakdown, showing amylase activity. By comparing the results at different temperatures, you can determine the optimal temperature for salivary amylase activity.