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None. Amylase breaks down starch into sugars, generally into the monosaccharde glucose and disaccharide maltose (double glucose). Sucrose is a disaccharide of glucose and fructose, and the amylase enzymes are not keyed for this pair and thus cannot split it up. Sucrase is required for that.
What else can I help you with?
What chemical reaction is involved in the heating of aqueous solution of sucrose?
At high temperature sucrose is thermally decomposed.
If 1 mole of sucrose equals 342.12 grams of sucrose plus 1000 mL of water then how can you calculate the amount of water and sucrose in 0.2 moles of sucrose?
I am assuming you are refering to a one molar solution. I am also assuming that you have simplified the problem, because sucrose takes up space in water, so a 1 molar solution of sucrose would have less than 1000mL of water. I do not know the what volume of solution is desired, so I will use one liter in my equation. For the sake of organization: 1L sucrose solution * (0.2 moles sucrose/ 1L) * (342.12 g/ 1 mole sucrose) = 68.42 g sucrose In one liter there will be 1000 mL of water (if you simplify the equation so that sucrose doesn't displace any water). In summary: in a 0.2 molar solution of sucrose, there are 68.2 grams of sucrose.
Does carbon and sucrose share the same properties?
Carbon is an element. Sucrose, a sugar, is a compound ( a combination of elements ). Sucrose is composed of carbon, hydrogen and oxygen. Pure carbon is found in two forms, graphite (pencil lead) and diamond. Carbon and sucrose are very different in properties except for the fact that both can be burned in the presence of oxygen to yield CO2 (and water in the case of sucrose).
What happens during the inversion of sucrose?
Invert Sugar is a mixture of equal parts of Glucose (Dextrose) & Fructose resulting from the hydrolysis of Sugar (Sucrose). It is found naturally in friuts & honey and produced artficially for use in the food industry.
Is sucrose a salt?
No.
What the name of process where sucrose converts to amylase?
Sucrose does not convert to amylase. Amylase is an enzyme which helps break down starches into sugar.The general process of breaking down large molecules into smaller ones in order for the body to use nutrition is called digestion.
What is the name of the enzyme that speeds up the breakdown of sucrose?
Amylase speeds up the breakdown of sucrose.
What enzyme is in the small intestine?
Amylase, protease and lipase are secreted from the pancreas into the small intestine. Sucrose, maltase, lactase from the wall of the intestine are also used to complete digestion.
Does temperature affect amylase activity?
yes it does
What enzyme breaks down disaccharides?
The enzyme sucrase breaks down the disaccharide sucrose into its monosaccharide components glucose and fructose.
How enzyme amylase affect starch?
you read this your homosapian
What is found in the mouth is starts softening food breaking it down chemicals?
An enzyme known as amylase. It reacts with sucrose to break it into glucose and fructose.
What enzymes metabolizes CHO's?
Enzymes such as amylase, sucrase, and lactase are responsible for metabolizing carbohydrates (CHO's) in the body. Amylase breaks down starch into sugar, sucrase breaks down sucrose into glucose and fructose, and lactase breaks down lactose into glucose and galactose.
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.
Why is that enzymes that digests starch will not act upon the sugar sucrose?
Starch is composed of many molecules of saccharides linked together. The enzymes that separate those basic elements from each other (alpha-amylase and beta-amylase) cannot alter them anymore. These enzymes work only on the bonds between the glucose, fructose and sucrose elements of a chain, not on the elements themselves.
What is the pH of sucrose and how does it affect its properties in solution?
The pH of sucrose is neutral, around 7. In solution, sucrose does not significantly affect the pH because it does not release or accept protons. However, sucrose can influence properties like solubility, viscosity, and taste due to its molecular structure and interactions with other molecules.
What is found in the mouth it starts softening food breaking it down chemically?
SaLiva
