Asked in Chemistry, Digestive System
What is the study of digestion of starch by salivary amylase and effect of temperature and pH on it?
what is the effect of temperature and pH on the digesion of starch by salivary amylase ...
At what pH does amylase degrade starch most efficiently?
At pH 7-8, amylase is present in your saliva, which is weakly alkaline, and your small intestines. ...
Asked in Stomach
Why does Starch digestion stop in the stomach?
Amylase is an enzyme that breaks down polysaccharides like starch into its constituent monosaccharides like glucose. This enzyme works best in environments like the mouth and small intestine where the pH is about 8. Amylase is secreted by your salivary glands for starch digestion in your mouth and by the pancreas for starch digestion in your small intestine. Amylase does not work in low pH environments and I think may be destroyed if the pH is low enough. This means amylase does...
Asked in Acids and Bases
Why does 0.8 percent HCl stop hydrolysis of starch by amylase?
Amylases has an optimal pH of around 7. HCl has a higher pH, which will denature the cell, changing the shape of it and breaking down the bonds so the substrate (in this case starch) wont be able to bind with it. ...
Asked in Stomach
What is likely to prevent digestion of starch by carbohydrase enzymes in the stomach?
the hydrochloric acid is likely to prevent the digestion of starch by carbohydrase enzymes in the stomache because the carbohydrase enzymes optimum PH is PH7. The Hydrochloric acid in the stomache makes the PH in the stomache PH3 therefore the stomache has too weak a PH for the enzymes to be able to work. ...
Asked in Genetics
What happens to salivary amylase in the stomach?
the pH of the stomack is more acidic, so therefore the stomack pH denatures the enzyme amylase as it gets to the stomack, since it works with a neutrall pH in the salivary grands. once it is denatured, it can not break down any more glucose or starch; it is deactivated. ...
Asked in Chemistry, Science
What edible substances dissolve in saliva?
Starch will begin to be broken down into simpler polysaccharide molecules by salivary amylase. The enzyme lipase is also present in saliva but is usually inactive at the pH of saliva (around pH 6.2) and consequently will not act upon lipids (fats and oils) until it reaches the stomach where the pH is lower (and nearer to the enzyme's optimum PH.) ...
Asked in Genetics
How does temperature and pH affect amylase activity and why?
Yes. Amylase is an enzyme that breaks starch (a complex carbohydrate) into its simple sugar, glucose. Starch is also known as amylose. Enzyme activity is sensitive to the temperature and pH of its environment. At the wrong temperature or pH, the enzyme's structure will degrade. When this happens the active site of the enzyme changes shape and is no longer able to interact with its substrate. Here the substrate for amylase is amylose. When an enzyme looses its shape, it is described...
Why is pH 5 the optimum pH for breaking down starch?
It is sort of like asking "why do I have to drive under a certain speed on a certain road or highway." It is the way it is. The road may not be strong enough for a faster speed or you have to watch for traffic in a small town or those are just the rules. Cells have a pH they prefer. The proteins inside cells also have preferential pH environments. One type of protein inside a cell that has a preferred...
Asked in Human Anatomy and Physiology
Why is pH in humans critical to maintain?
Enzymes would be unable to function if the pH of human tissues is inconsistent. Amylase in saliva works best at pH 7 and pepsin requires a constant pH 1/2 in order to break down starch and protein respectively. If enzymes did become de-natured (in other words, unable to function) these and many thousands of other processes in the body would not take place. ...