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Most human enzymes work at a optimal pH of 7.4, but other enzymes work at many different pH ranges, for example Pepsin works best at an optimal pH of 2.6 and Trypsin works best at an optimal pH of 7.8.
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∙ 13y ago
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∙ 16y agoDepends on the type:
bacterial alpha-amylase has an optimal pH of about 6.3 (acidic)
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∙ 14y agoIt depends on the organism and location in the anatomy. On average most would work best in a neutral pH, but if you take a stomach enzyme and place it in a pH of about 7 it would not work.
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∙ 15y agostrong acids strong acids
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∙ 15y agoAround 40 degrees Celsius.
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∙ 12y agomost work best a pH 7
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∙ 12y agopH 7
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Where does amylase act in humans?
Amylase is produced by the salivary glands and works in the mouth to break down chardohydrates(digests starch into maltose). It only works for a short amount of time because when you swallow the food it is inhibated by the acid in the stomach. Amylase works best at a pH of 7.
What pH does salivary amylase function best?
The optimum pH of salivary amylase is 6.8 (slightly acidic).
Pepsin a digestive enzyme found in the stomach works best at a pH near?
Pepsin works best in acidic environments and it's optimal pH (the pH at which it works best) is 2.0
What is the pH optimum of alpha amylase?
The optimum pH is neutral, 7.
What is relationship between enzyme and pH?
pH is one of major factors that affect the enzyme. Enzymes only work in a specific pH. When a pH of that region is lower or higher than the required pH, it denatures and does not work. An example of this is amylase. Amylase is an enzyme inside a mouth that breaks down carbohydrates. The mouth is slightly basic, and that creates the perfect environment and the perfect pH that amylase works in. When amylase is taken down to the stomach where the pH is very acidic, amylase does not work anymore and the body has to rely on another enzyme that works in a more acidic environment to continue to break the food down.
What pH does it acts salivary amylase works best in?
About 7.4 pH.
What is meant by the statement enzymes have optimum operating ranges?
That they work best in the right pH and temperature they were made to work in. Amylase works best in the mouth's pH of about 7, while pepsin works best at a much lower and acidic pH.
Where does Amylase work in the gut?
In the mouth, salivary amylase works to break down cooked starch into maltose. The duodenum (first part of the small intestine), pancreatic amylase works to do the same. Amylase only works in these places because they provide the optimum pH conditions for amylase to work (range from pH 6 - 8).
What pH does pancreatic amylase work best?
6.9
Why does amylase work best at pH 7?
Because, Amylase is the main emzyne in saliva that converts starch into sugar and the average pH of saliva is 7.
What pH does salivary amylase function best?
The optimum pH of salivary amylase is 6.8 (slightly acidic).
Where does amylase act in humans?
Amylase is produced by the salivary glands and works in the mouth to break down chardohydrates(digests starch into maltose). It only works for a short amount of time because when you swallow the food it is inhibated by the acid in the stomach. Amylase works best at a pH of 7.
Does acid and base pH value has salivary amylase stops?
Yes,amylase work best in neutralized medium.
Why does amylase work in the mouth but not the stomach?
Because of enzyme specificity, enzymes require certain temperatures and pH's to work. Now I don't think there is a temperature change, but there is most certainly a pH change as the mouth has a near neutral pH while the stomach has a more acidic pH of about 2-3.
Why does amylase work best at pH around 7?
Because that's the average (more or less) pH of the mouth and of the small intestine. If the optimum pH of amylase is not met, the enzyme will denature.
Optimum pH of sweet potato amylase?
optimum pH of amylase from sweet potato is about 6.0
Would amylase be active in the stomach?
Salivary amylase works well around pH 7 (inside the mouth), but inside the stomach are gastric juices which contain HCl. Since the HCl drops the pH of the solution significantly, it denatures the amylase so that it will no longer function as it normally would, breaking down starch and glycogen.
