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What else can I help you with?
Which enzyme is present in saliva?
There are three major enzymes in saliva. These enzymes are amylase, Lingual lipase, and Kallikrein. There are four antimicrobial enzymes that help kill bacteria, including lysozyme, salivary lactoperoxide, lactoferrin, and immunoglobulin A.
Who secrets amylase?
Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. Thepancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833).[1]
How much caffeine should you put on your plants for your experiment?
80ml
How much time is taken by salivary amylase to digest starch at 37 celsius?
Salivary amylase typically takes around 30 minutes to begin breaking down starch into maltose at 37 degrees Celsius. However, complete digestion of starch by salivary amylase may take longer and depends on various factors such as the concentration of the enzyme and starch, pH levels, and other digestive processes that occur in the gastrointestinal tract.
How much should be the acid value experiment for coconut oil?
about 5*10^-5 mol/g (my experiment in laboratory)
If a plain soda cracker is chewed for a while before swallowed it begins to taste sweet how does enzyme action cause this effect?
Enzymes in the saliva break down the starch in the cracker into smaller sugar molecules like maltose. As the maltose is released, it activates taste receptors on the tongue that perceive sweetness, hence making the cracker taste sweet.
Change in the pH should the enzyme?
A change in pH can affect enzyme activity by altering the enzyme's shape and thus its ability to bind with its substrate. If the pH deviates too much from the optimal range for that specific enzyme, it can denature, leading to a loss of enzyme activity. pH can also affect the ionization state of the amino acid side chains in the enzyme's active site, crucial for substrate binding and catalysis.
How many times should a experiment be repeated before reaching a conclusion?
as much data as possible can be colleced in the time availble
Which of these is first step in chemical digestion?
The first step in the mechanical digestion of food is chewing which is done by teeth to increase the surface area of food because the enzyme amylase need to mix with food to produce maltose.This process doesn`t get much time because most of the people dont chew the for longer time and swallow it quickly.
What affect does too much substrate have on the rate of an enzyme reaction?
If there is too much substrate present, it can saturate all available enzyme active sites, leading to maximum reaction rate being reached (Vmax). Further increases in substrate concentration will not increase the reaction rate since all enzyme active sites are already occupied. This is known as enzyme saturation.
What fits with an enzyme to make a reaction occur?
The substrate fits into the enzyme, much the way a key fits in a lock. Sometimes there are other "modulators" that also fit in the enzyme.
Why can we digest starch but not cellulose?
A specific enzyme catalyzes only a specific substrate. Another name for starch is "amylose". So amylase catalyzes amylose. Just like lactase catalyzes lactose. For people who are lactose intolerant, their bodies don't, or in small quantities, produce lactase, so it doesn't get digested. So, only the enzyme "cellulase" will catalyze the hydrolysis of "cellulose".
