Starches are broken down into a polysaccharide (carbohydrate), then further breaks down into glucose, (a monosaccharide), which would then be used by the body or in the cell in the formation of ATP to be used as energy for metabolic activities.
glucose.
Glucose
The enzyme amylase breaks down starch in the process of digestion.
The digestion of fat will begin in the small intestine, whereas the digestion of starch which begin in the mouth (the mouth contains the enzyme amylase, which helps break down starch)
Potato starch can be used to increase the resistant starch content in food products by incorporating it into recipes during cooking or baking. Resistant starch is a type of starch that resists digestion in the small intestine, providing health benefits such as improved gut health and blood sugar control. By adding potato starch to food products, such as breads, muffins, or soups, the resistant starch content can be boosted, offering a nutritious option for consumers.
I don't think of it as an organ, but chemical digestion of starch begins in the mouth, using saliva.
Yes, temperature can affect starch digestion. At higher temperatures, enzymatic activity involved in starch digestion increases, leading to faster breakdown of starch molecules into simpler sugars. However, excessively high temperatures can denature enzymes, affecting their ability to break down starch effectively.
In the mouth.
The digestion of starch begins in the mouth during mastication. The ptyalin enzyme (an amylase) converts the starch to sugar .
In chemical Digestion, starch and fat are digested by the enzymes in saliva
Nutrients in the body and feaces.
the end product of proteins are amino acids and the end product of starches are simple suggars. thanks i hope i helped.