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What has a tongue but no mouth eats meat but drinks no wine?
a flame! A flame has no tongue, nor mouth... The answer to this very old riddle is: A knife.
What does amylase catalyse?
The saliva from the parotid gland releases enzymes called amylases into the mouth. One of the amylase enzmyes, ptyalin, acts as a catalyst in starting the digestion of some carbohydrates before they are even swallowed.
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.
How does enzymes being denatured affect your mouth cell secretion of amylase when you consume very acidic foods?
enzymes do not effect our mouth cell.its completely harmless or even useful for that purpose.it is designed for a particular job.why do u mention amylase ,ithas no connection with acidic food.and by the way ,if the concentration of acid is high ,it will rupture the mouth and may effect the ezymes as well
What are the effects of boiling amylase?
Boiled amylase is inactive and will not break down starch very well.
Does amylase activity increase or decrease in the stomach?
The activity of amylase decreases drastcially due to the very low pH this is one of the reasons more amylase is added by the pacreas.
What if salivary glands this did not work?
Well your mouth would be very dry, swallowing would hurt (saliva coats chewed up food, called a bolus, as you swallow it). Digestion of carbohydrates/starch normally begins in the mouth because of salivary amylase in the saliva; this would not happen if there was no saliva
Where does the substrate for amylase come from?
A substrate is any substance which is worked upon by an enzyme. Amylase is an enzyme which works on carbohydrates (starches) - these are the substrates; there are two sources: * Salivary amylase is present in saliva; it begins the work of digesting carbohydrates in the mouth by breaking them down into short polysaccharide chains and the disaccharide maltose. You can test this out for yourself by eating a very bland-tasting cracker: keep it in your mouth for as long as possible, chewing & mixing it with your saliva, and eventually it will begin to taste sweet - the starch has been broken down into sugars. * Pancreatic amylase is produced by the pancreas & arrives in the small intestine via the pancreatic duct; it splits polysaccharides into disaccharides and short glucose units (dextrins).
Why are Enzymes are reusable and specific?
One reason is that catalyzed reactions, such as amylase breakdown of starch, are repeated over and over again and making enzymes fir every act of predigestion in the mouth would be very expensive in bodily resources.
What are the role of mouth and in buccal cavity in the digestion of food?
The oral cavity with the teeth and tongue chew and mix food with saliva which has limited digestion of carbohydrates and lipids (amylase and lipase). The tongue is involved in secretion of mucins and the enzyme lingual lipase (breaks down some fats). The parotid salivary glands produce a serous secretion containing large amounts of salivary amylase (carbohydrates). The submandibular salivary glands secrete a mixture of buffers, glycoproteins called mucins, and salivary amylase. Both mechanical and chemical digestion occur in the buccal cavity (mouth).
What food and drinks help diet?
foods and drinks that you know that are very healthy and contain stuff that are very good for your health
How do the optimum temperature and pH for pepsin activity relate to the location of the enzyme in the body?
In the stomach, the pH could be as low as 2. Pepsin is an enzyme that breaks up protein molecules. It needs to have an optimum pH close to that. In the mouth, amylase occurs. pH in the mouth is often about 7. Optimum pH for amylase needs to be close to that.
