Previous study had been shown that 75o ethanol inhibited the salivary a-amylase activity of the stripped bug Graphosoma lineatum. For better understanding of the effects of ethanol on the enzyme activity, probable effects of absolute, 96o, 85o, 75o, 50o and 25o alcoholic solutions were tested during 90 minutes incubation. Distilled water was considered as the control. Effects of incubation period on enzyme activity was significant (P<0.01), except for 25o ethanol and distilled water. After 10 minutes of incubation, enzyme activities increased in absolute, 96o and 85o ethanol (102.04, 96.33 and 100.51 U/mg protein, respectively) as compared to the control (77 U/mg protein) so that absolute alcohol showed an increase (up to 117.34 U/mg protein) until 30 minutes after incubation. Enzymes activities in absolute, 96o and 85o ethanol after 40, 30 and 20 minutes incubation, respectively, became less than the control. After 90 minutes of incubation, enzyme activities in absolute and 96o ethanol decreased down to 20% and 10% of their primary values. The highest inhibition of enzyme was caused by 75o ethanol, so that at the beginning of the experiment its activity was about half of the control (50% inhibition). Finally, at the end of 90 minutes of incubation it got the lowest observed values (2.04 U/mg protein) in the experiment (nearly 97% inhibition). In 50o ethanol, enzyme activity at the beginning of the experiment (65.82 U/mg protein) was significantly less than the control, but its activity at the end of the experiment (36.22 U/mg protein) was considerably greater than that in absolute, 96o, 85" and 75o ethanol (18.37, 17.35, 8.67 and 2.04 U/mg protein, respectively) and showed significant differences. Enzyme activity in 25o ethanol (73 U/mg protein) was less than that the control, but remained constant during the 90 minutes of incubation and showed no significant difference with the control. Enzyme activity in the control was also constant during the incubation period.