They are Broken down by Amylase Enymes.
Enzymes belong to the class of proteins, which are biological macromolecules. Starches belong to the class of carbohydrates, another type of biological macromolecule.
The organelle responsible for the breakdown of cell products and waste is the lysosome. Lysosomes contain enzymes that break down various molecules, such as proteins, carbohydrates, and lipids, into their building blocks for recycling or disposal by the cell.
Apoptotic enzymes, such as caspases, are responsible for initiating and executing the process of programmed cell death (apoptosis). These enzymes target specific molecules within the cell to induce its breakdown and ultimately lead to cell death.
Matrix metalloproteinases (MMPs) are enzymes responsible for the breakdown of connective tissue in follicular cells. MMPs are important for tissue remodeling and play a role in various physiological and pathological processes, including follicular development and ovulation in the ovaries.
Protease enzymes, such as pepsin and trypsin, are responsible for breaking down proteins in food into smaller peptides and amino acids. These enzymes work in the stomach and small intestine to facilitate the digestion of proteins.
The final breakdown of carbohydrates is carried out by enzymes such as amylase, sucrase, and lactase. For amino acids, enzymes like proteases and peptidases are responsible for breaking them down into individual amino acids. Nucleic acids are broken down by enzymes known as nucleases, which break phosphodiester bonds between nucleotides.
Amylase breaks down carbohydrates, starches, and sugars. Pasta is a form of starch and the breakdown of starch begins in the mouth.
Osteoclasts are the cells primarily responsible for the breakdown of bone. They are derived from monocytes and become multinucleated cells that secrete acids and enzymes to dissolve the mineralized matrix of bone.
Mitochondria
The breakdown process of starches takes place in the mouth. We chew our foods and mix it with saliva. This mixture enters the stomach and enzymes such as amylase breaks down starches further. So, the mouth is the first organ to break down starches.
Pancreatic enzymes, like amylase, help break down starches into smaller molecules like maltose. This process occurs in the small intestine, where the enzymes further break down the starches into simpler sugars that can be absorbed by the body.
The sponginess inside a sweet potato is caused by the breakdown of cell walls due to enzymes breaking down the starches and fibers in the potato over time.
Enzymes belong to the class of proteins, which are biological macromolecules. Starches belong to the class of carbohydrates, another type of biological macromolecule.
The organelle responsible for the breakdown of cell products and waste is the lysosome. Lysosomes contain enzymes that break down various molecules, such as proteins, carbohydrates, and lipids, into their building blocks for recycling or disposal by the cell.
Enzymes are the molecules responsible for catalyzing biochemical reactions, including the breakdown of food molecules. They act as biological catalysts by lowering the activation energy required for these reactions to occur.
Enzymes polymerize glucose into starches.
Apoptotic enzymes, such as caspases, are responsible for initiating and executing the process of programmed cell death (apoptosis). These enzymes target specific molecules within the cell to induce its breakdown and ultimately lead to cell death.