What is the theoretical achromatic point of salivary amylase?

What are the effects of boiling water on salivary amylase?

Salivary amylase is an enzyme, and like almost all enzymes, high temperature will denature it. The higher the temperature, the more kinetic energy molecules will have. At a certain point, all that movement disrupts the secondary, tertiary, and quaternary structure of the enzyme. If the active site is no longer in the proper shape, it cannot attach to its substrate (amylose) and aid in its hydrolysis. Therefore, boiled salivary amylase will not hydrolyze amylose into disaccharides.

What is the starting point for the digestive system and the secondary starting point for the inhailing and exhailing?

The mouth is the starting point of the digestive system. When we chew our salivary glands release the enzyme amylase to start breaking down simple sugars.

How long did the starch react with achromatic point?

Achromatic means "without color." During a hydrolysis test, starch auger is used to grow bacteria. An iodine reagent is used to flood the plate. The starch is dyed a blue-brown color. Areas where the starch has been completely digested by the bacteria, are clear. That is known as the achromatic point, or the point at which all the starch has been consumed and the iodine does not dye the auger.

What is an achromatic lens?

Point in a chromaticity diagram representing an achromatic color.Achromatic means without color so an achromatic point could be black or white.It is the point at which starch no longer gives a positive result (blue color) to Iodine test.

The theoretical boiling point of NaCl?

The boiling point (not theoretical) of sodium chloride is 1 413 0C.

What are the best conditions in pH for amylase protese and lipase?

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.

What is the effect of temperature on salivary amalyse activity?

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).

What does An achromatic lens consists of?

An achromatic lens consists of a compound lens made up of two or more elements with different types of glass to minimize chromatic aberration. This design allows the lens to focus multiple wavelengths of light to a single point, resulting in improved image quality.

What triggers the production of salivary amylase?

Activity in the digestive tract begins before food even enters the mouth. As the meal is being prepared, sensory input such as the sight of a turkey being lifted out of the oven, the clatter of the table being set, and the smell of freshly baked bread may make your mouth become moist and your stomach begin to secrete digestive substances. This response occurs when the nervous system signals the digestive system to ready itself for a meal. This cephalic (pertaining to the head) response occurs as a result of external cues, such as sight and smell, even when the body is not in need of food. The mouth is the entry point for food into the digestive tract. In the mouth, the taste of food continues the processes begun by the smells, sights, and sounds of food preparation. The presence of food in the mouth stimulates the flow of saliva from the salivary glands located internally at the sides of the face and immediately below and in front of the ears. Saliva contains the enzyme salivary amylase, which begins the digestion of carbohydrate. Salivary amylase can break the long sugar chains of starch in the bread of the turkey sandwich into shorter chains of sugars. Saliva also lubricates the upper gastrointestinal tract and moistens the food so that it can easily be tasted and swallowed. As you can see, Amylase is one of the saliva components,to know what stimulates amylase production you should know what stimulates saliva production. saliva production is controlled by parasympathatic and sympathatic nervous system (not by GI hormones), and is unique that is increased by both....parasympathatic is more important, however. The parasympathatic stimulation (through cranial nerves VII & IX) increases saliva production by increasing transport processes in the acinar and ductal cells and by causing vasodilation. Now you have the following...food or smell induces the parasympathatic, causing ACh release, cholinergic receptors on the acinar and ductal cells receive it inducing a second messenger called inositol 1,4,5-triphosphate (IP3) and also increased intracellular Calcium ions, all of that activates the acinar or ductal cell to secrete saliva including the alpha-amylase. The sympathatic does the same story with smaller effect and different names...norepinephrine activates adrenergic receptors, and the second messenger here is cAMP. I hope I made it clear enough for you.

Why amylase breaks down starch into maltose instead of glucose directly?

Remember that digestion of starch, the most common carbohydrate in the human diet, begins with the secretion of alpha-amylase from salivary glands in the mouth. Salivary alpha-amylase breaks all the alpha(1-4) glucosidic bonds of starch except those next to branches or its outermost bonds. However, by the time the chewed food reaches the stomach, the acidic conditions into it inactivate the salivary alpha-amylase. In that time, the average lenght of starch has been reduced from several thousands to only eight glucose units. It will be until the food continues in the small intestine when the starch remnants continue it digestion. Then, pancreatic alpha-amylase continues the hydrolisis to produce a mixture of: a) the disaccharide maltose (glucopyranosyl alpha(1-4) glucopyranoside, or alpha-amylose unit); b) the trisaccharide maltotriose (three glucose residues linked with alpha(1-4) bonds; and c) dextrins (oligosaccharides containing alpha(1-6) branches. Finally, specifc enzymes (e.g., alpha-glucosidase, alpha-dextrinase or debranching enzyme, sucrase, and, in infants, lactase), in the brush border membranes of the intestinal mucosa, will finish to break the remnant bonds to hydrolize the oligosaccharides and produce their component monosaccharides.From this point of view, only pancreatic alpha-amylase produces maltose units during the time the food is in the small intestine. The final hydrolisis, where monosaccharides are produced, takes place in the intestinal mucosa.

How the amylase would spread into the agar jelly?

Amylase would spread into the agar jelly through diffusion, as the enzyme molecules move from an area of high concentration to an area of low concentration. The amylase will break down the starch in the agar jelly into smaller molecules like maltose, which will diffuse away from the point of origin.

Which scientist was more of a theoretical scientist?

Science can be broken down as either practical (or physical) and theoretical. Any of the purely theoretical sciences are difficult to quantify as to their complexity although theoretical astrophysics with their work with string theory and n-dimensional interactions would rank as being very obtuse from the layman's point of view.