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Answered 2008-05-10 12:22:46

everything has a pH

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What is the optimum pH for starch digestion?

pH of 7

At what pH does starch hydrolyze the fastest?

5.8 ph

How do you know the conc of starch in solution?

by a pH paper or pH solution.

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

What is the pH of spray starch?


Can pepsin digest starch?

Pepsin does not digest. It breaks down proteins into amino acids. Pepsin cannot break down starch. This is probably because the pH of starch is higher than the optimum pH of Pepsin.

What is the pH of corn starch and water?

please teel me

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.

What pH range does amylase thrive?

Amylase thrives in the pH range of 6.5 to 7. Amylase is an enzyme that helps turn starch into sugars.

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 not function and may even be destroyed in your stomach.

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.

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.

What is the pH range of the human mouth?

The pH range of the mouth is 5.6-6.9 slightly acidic, this is the environment in which human amylase (starch breakdown enzyme) is most active.

The enzyme did not digest starch at any pH Explain why?

becuase it soor your face! aww u gnna take that !@£$%&*?

What is an example of amylase?

pancreatic amylaseit breaks down starch into the disaccharide is secreted from the pancreas.optimum pH: 7.5-7.8

What happens when salivary amylase is placed at a pH 3?

The enzyme will denature, which its shape changes and it can no longer bind starch and convert it to sugars.

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.

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.)

What is composition of starch agar plate?

starch~ 1 gm peptone~0.5 gm yie agar~0.3 gm nacl~0.3 gm agar agar~1.5 gm d/w~100 ml ph~ 7

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 as being denatured.

Can Saliva is acidic or basic?

The pH range of the mouth is 5.6-6.9 slightly acidic, this is the environment in which human amylase (starch breakdown enzyme) is most active.

Do all enzymes work at the same pH?

No E.g Enzymes in the stomach (e.g pepsin) work best at lower pHs, like pH 3. Enzymes in the mouth (e.g amylase, which breaks down starch) would work at higher pHs

Is starch a simple carb?

no, starch is starch

Can you substitute corn starch for soluble starch?

Corn starch is a souluble starch.

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 pH is an enzyme. Enzymes are proteins that help speed up chemical reactions; they change substrates into products. They have a 3-D structure known as a conformation and are composed of amino acids.Enzymes also have preferred environments. If an environment is too acidic (low pH) or alkaline (high pH), an enzyme won't function or will become denatured, a state where an enzyme loses its conformation and becomes a rubbish pile of amino acids.The same with the starch. It breaks down faster at a pH of 5.