According to a different answer to this same question, The optimum temperature of amylase is about 40 degrees C. This also makes sense because this temperature is a little bit higher than body temperature.
According to the folks at Deerland Enzymes,
http://www.deerland-enzymes.com/enzymes.php?id=39
who sell the stuff, it's 50 ºC
The optimum temperature of carbohydrase is 37° C. Like all enzymes, carbohydrase works best at the human body's temperature, i.e , 37 degrees C....
The optimum temperature for salivary amylase is 37 degrees Celsius, which converts to 98.6 degrees Fahrenheit
36.5 - 37 degrees celsius. To be on the safe side, say if you were doing a test, say 37 degrees celsius.
35 to 40ºC
identify two pH values at which salivary amylase activity stop?
Yes. Some plants are found to have amylase as well, such as those plants with high levels of starch, and they are the same types of amylase.
Salivary amylase is an enzyme that catalyzes the break down of starches (more specifically the breakdown of amylase and amylopectin into disaccharides and trisaccharides). Follow the link below for a more detailed description.
The optimum pH of a bacterial amylase depends on the species of bacterium. One review of different species found optima ranging from pH 4 to 11.To take one example, the α-amylase from Bacillus amyloliquefaciens (BAA) has an optimum pH of 6.Bacterial amylases are important in a number of industrial processes.
it is unknown im afriad
identify two pH values at which salivary amylase activity stop?
well it equials to .09001084876 x 120909%
The optimum pH of salivary amylase is 6.8 (slightly acidic).
Amylase has an optimal pH range of 6.7 - 7.0 and an optimal temperature of around 37 degrees Celsius or 98.6 degrees Fahrenheit. This is what would be expected of an enzyme that needs to be in its most active form in the saliva of the mouth.
No, absolutely not, it will not 'work' in alkaline (basic) solution. Salivary amylase (ptyalin) inactivates rapidly outside of its optimum pH 5.6-6.9
Yes. Some plants are found to have amylase as well, such as those plants with high levels of starch, and they are the same types of amylase.
Every enzyme has a temperature range of optimum activity. Outside that temperature range the enzyme is rendered inactive and is said to be totally inhibited. This occurs because as the temperature changes this supplies enough energy to break some of the intramolecular attractions between polar groups (Hydrogen bonding, dipole-dipole attractions) as well as the Hydrophobic forces between non-polar groups within the protein structure. When these forces are disturbed and changed, this causes a change in the secondary and tertiary levels of protein structure, and the active site is altered in its conformation beyond its ability to accomodate the substrate molecules it was intended to catalyze. Most enzymes (and there are hundreds within the human organism) within the human cells will shut down at a body temperature below a certain value which varies according to each individual. This can happen if body temperature gets too low (hypothermia) or too high (hyperthermia).
38 deg C
Enzymes from an organism are generally going to work best around the conditions that the organism tends to live. Fungi usually live in quite cool areas (think woodland) and in acidic soils. Bacteria can live anywhere generally and their optimum conditions could be anything.
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).
optimum pH of amylase from sweet potato is about 6.0
The optimum pH is neutral, 7.