ptyalin
The enzyme that causes the chemical breakdown of a substance is called a catalyst. Catalysts speed up chemical reactions by lowering the activation energy needed for the reaction to occur. This process allows the substance to be broken down into smaller components more efficiently.
Enzymes in saliva and in the other parts of the digestive system speed the chemical breakdown of food
Alpha-amylase is the bacterial enzyme responsible for the initial breakdown of starch into maltose, which is then further broken down into glucose by other enzymes.
The lack of the enzyme galactose-1-phosphate uridyltransferase (GALT) causes galactosemia. This enzyme is responsible for the breakdown of galactose in the body, and its deficiency leads to the accumulation of galactose and its toxic byproducts.
The enzyme that speeds up the breakdown of proteins in food are called protease.
Hydroxylamine is a competitive inhibitor. It fits onto the active site(the place where chemical reactions occur on an enzyme) of an enzyme, but it does not react. This causes the hydroxylamine to compete with the normal substrate for the active sites on the enzymes.
Amylase speeds up the breakdown of sucrose.
A. The enzyme present in the human saliva is called salivary amylase and it starts the chemical digestion of starch. Also, there is another enzyme called lingual lipase which starts the chemical digestion of fats.
Enzymes are biological catalysts that speed up chemical reactions in living organisms. They are typically proteins, though some RNA molecules can also function as enzymes, known as ribozymes. For example, amylase is an enzyme that catalyzes the breakdown of starch into sugars.
The main enzyme in saliva is amylase, which helps break down carbohydrates like starch into simpler sugars to start the digestion process. Amylase is produced by salivary glands and aids in the initial digestion of food in the mouth before it travels to the stomach.
Lipase
Bile is not an enzyme, but an emulsifying agent. It physically breaks down fat into smaller molecules, providing a greater surface area for the work of fat-digesting enzymes.