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How do you know that the amylase did not have any contaminating maltose?
Wiki User
∙ 13y ago
because the sample didn't change color.
Negative sugar/IKI test. No change from original blue bright color.
Wiki User
∙ 13y ago
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How do you know the amylase did not have any contaminating maltose?
because the sample didn't change color. Negative sugar/IKI test. No change from original blue bright color.
What disaccharide does the digestive enzyme amylase break down starch to?
Amylase helps the break down of starch into sugars (disaccharides). Amylase itself is not broken down. It is an enzyme and it doesn't enter into the reaction in any way. The disaccharide that is formed is sucrose, maltose or lactose.
What is the product of amylase?
There are three different types of amylase. They all break down starches into sugars. Alpha-amylase is the most common and produces maltotriose and maltose, or maltose, glucose, and limit dextrin.
Starch digestion and the end product?
The breaking down of starches begins in your mouth with salivary amylase.Mouth.Your saliva contains the enzyme known as amylase, which digests starch.If you leave something with sugar in it on your tongue, you can taste the sweetness when the amylase starts to break it down.
Is there any digested BAPNA contaminating the pepsin or deionized water?
no
Did heating have any effect on the activity of amylase?
beta amylase work well at 63-65ºC and alpha amylase work well at 71-73ºC above activity drops and enzyme denaturated.
Where does the substrate for amylase come from?
A substrate is any substance which is worked upon by an enzyme. Amylase is an enzyme which works on carbohydrates (starches) - these are the substrates; there are two sources: * Salivary amylase is present in saliva; it begins the work of digesting carbohydrates in the mouth by breaking them down into short polysaccharide chains and the disaccharide maltose. You can test this out for yourself by eating a very bland-tasting cracker: keep it in your mouth for as long as possible, chewing & mixing it with your saliva, and eventually it will begin to taste sweet - the starch has been broken down into sugars. * Pancreatic amylase is produced by the pancreas & arrives in the small intestine via the pancreatic duct; it splits polysaccharides into disaccharides and short glucose units (dextrins).
Is maltose found in animals?
Any food high in carbohydrates, it can't be found naturally
What enzymes are involved in carbohydrate hydrolysis?
Carbohydrate are in many forms. Glycogen is the form of carbohydrate in foods. It is broken by the enzyme amylase in saliva to form disaccharide eg. maltose which is broken down by maltase to form monosaccharide eg. sucrose which is broken down by sucrase to form glucose and fluctose. Fluctose is converted to glucose and glucose is absorbed by the gut and transported to the liver by hepatic portal vein and storage as grycogen or used for energy.
What is the theoretical achromatic point of salivary amylase?
If we add salivary amylase to any solution ( eg:iodine solution) the colour of solution changes to blue.THE TIME TAKEN BY THE SALIVARY AMYLASE TO CHANGE ITS(iodine solution) COLOUR TO BLUE IS CALLED ACROMATIC POINT OF SALIVARY AMYLASE. ie, the time upto which the solution is colourless and after that it gains blue colour.
Can saliva break down any substances other than starch?
No, because amylase, like all other enzymes, has a very specific structure. Only one substrate has a shape that is complementary to amylase, which is starch. Any other molecules will be unable to bind to the active site, and so reactions with other substances won't happen.
If a starch was incubated with amylase at zero degrees Celsius would you expect to see any starch?
no
