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Hong Kong Student Science Project Competition (2017)

Co-organized by The Hong Kong Federation of Youth Groups, Education Bureau and Hong Kong Science Museum and supported by the Innovation Technology Commission and Hong Kong Science and Technology Parks Corporation, the annual educational event Hong Kong Student Science Project Competition was over. This year more than 900 students from 83 secondary schools joined the competition.

Our project for investigating “the effect of Chinese Tea on Amylase Activity” received the Merit Award. Congratulations!

The summary for the project are as follows:

Tea contains tea polyphenol, which is beneficial to our health. But some findings show that tea polyphenol inhibits the enzymes and slows down the digestive process.

Our investigation aims at investigating the effect of Chinese tea on amylase activity. The types of tea chosen are green tea, oolong and pu'er. Green tea is not fermented and is richest in tea polyphenol; oolong is half-fermented and its tea polyphenol content is less than that in green tea; pu'er is fully fermented and loses most of the tea polyphenol in the fermentation process.

We use Benedict’s test to test for the reducing sugar produced during experiment. Maltose is a type of reducing sugar. In qualitative observation, the more brick-red the colour of the mixture, the more the reducing sugar is present, hence resulting in the higher the activity of amylase. In quantitative measurement, the more the precipitates, the more the reducing sugars is present, hence the higher the activity of amylase.

The result shows that three types of Chinese tea can also inhibit amylase activity. Green tea inhibits the amylase the most, followed by oolong, while the inhibiting effect of pu’er on amylase is the least.
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