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Sodium sulfide and ethanol in catalase and amylase can speed up the the enzyme in some starch.
The bacteria that live in the hot spring are of a different kind. They can survive in extreme conditions. There are also other type of bacterias that can live in salty and some which can live in acidic conditions. Also because their proteins are in their correct form when at extreme temperatures, and in fact when put at temperatures that are normal for us, their proteins would deform and they could die.
Amylase is an enzyme that is present in the saliva of humans and some other mammals, and is involved in the chemical process of digestion. Though there are different variations of amylase, they are all classified as glycoside hydrolases.
Proton pump inhibitors may increase the pH of the stomach. This will inactivate some antifungal drugs that require an acid medium for effectiveness, notable itraconazole and ketoconazole.
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Yes. Some plants are found to have amylase as well, such as those plants with high levels of starch, and they are the same types of amylase.
Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. Thepancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833).[1]
http://www.answers.com/topic/salivary-glandAmylase in the saliva is known as Ptyalin.Humans have this enzyme in their saliva, but some mammals, like horses, dogs, and cats, do not.Ptyalin begins carbohydrate and polysaccharide digestion in the mouth; the process is completed in the small intestine by the pancreatic amylase, sometimes called amylopsin.dextrin
Amylase is an enzyme and contribute to the degradation of starch in simple sugars.
Enzyme inactivation refers to a certain period when the enzyme is unable to catalyse a particular reaction. For example some enzymes are inactivated at extreme temperatures of cold or heat. At this particular time the enzyme does not perform its function of catalysis but after favourable conditions return the enzyme wil resume its catalylitic function.
Sodium sulfide and ethanol in catalase and amylase can speed up the the enzyme in some starch.
Sodium sulfide and ethanol in catalase and amylase can speed up the the enzyme in some starch.
Pancreatic amylase Lipase Pepsin Salivary amylase Maltase Rennin (younger version of pepsin mostly found in babies)
The bacteria that live in the hot spring are of a different kind. They can survive in extreme conditions. There are also other type of bacterias that can live in salty and some which can live in acidic conditions. Also because their proteins are in their correct form when at extreme temperatures, and in fact when put at temperatures that are normal for us, their proteins would deform and they could die.
Certain medications may interact with some formulas to inactivate the nutrients or change the way that the drug is absorbed.
The saliva from the parotid gland releases enzymes called amylases into the mouth. One of the amylase enzmyes, ptyalin, acts as a catalyst in starting the digestion of some carbohydrates before they are even swallowed.
Salivary amylase in the mouth starts some of the breakdown. Further breakdown occurs in the small intestine where the remaining starch is acted upon by pancreatic amylase.