在中学《生理卫生》教材中安排了唾液淀粉酶对淀粉的消化作用的实验。笔者在做这个实验时偶尔用开水加温,发现唾液淀粉酶对淀粉的消化作用随着温度的升高,淀粉的酶促水解速度而加快。为了进一步验证唾液淀粉酶的最适温度,笔者采用了200多名学生的唾液进行了下述实验,取得了一些初步成果。 In the “physiological hygiene” textbook of secondary schools, experiments on the digestion of starch by saliva amylase were arranged. The author occasionally used boiling water to warm up during this experiment and found that the digestion of starch by saliva amylase increased with the increase of temperature, and the speed of enzymatic hydrolysis of starch accelerated. In order to further verify the optimum temperature of saliva amylase, the author used the saliva of more than 200 students to perform the following experiments and achieved some preliminary results.