Sugars.
ducks started to fly.
no. gelatinization - starch granules when they heated in a liquid. Irreversable dextrinization - breakdown of starch molecules to smaller, sweeter in the presence of dry heat.
UREA.
4) lack protein
Enzymes are the cause of starch degradation.
most probably glucose
To test starch: To test starch you take the food sample, and add iodine solution if the colour turns black this means starch is present. To test for protein: To test for protein, you take the food sample and add Biuret A and Biuret B and shake, if the colour turns lilac this means that protein is present.
Amylase helps speed up breakdown of starch molecules.
Protein is not a starch.
The answer is B
(1)breakdown of protein to amino acid (2)breakdown of starch into glycerol or fatty acid (3)decaying of organic substance
Lactase catalyzes the breakdown of lactose. It would probably not catalyze the breakdown of starch because enzymes are SPECIFIC and are typically named for the substrate that it acts on. Amylase is the enzyme that catalyzes the breakdown of starch. (Named so because in plants, starch is stored in the amyloplasts)
The enzyme that digests starts is known as amylase. Carbohydrate enzymes are also known for the breakdown of starts into sugar.
What is the name of the short chains of glucose units that result from starch breakdown?
Starch is a carbohydrate
from the breakdown of starch
Two organic compounds that act as enzymes are maltase and amylase. Amylase is involved in the breakdown of starch into disaccharides and trisaccharides, which are then broken down into glucose by other enzymes. Maltase is involved in the breakdown of the disaccharide maltose, a disaccharide formed when starch is broken down.