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An enzyme that breaks down starch will also break down proteins?
Proteases are enzymes which break down proteins. Each enzyme can only break down one substance (they are specific to one substrate). This is because their active site has a specific shape to fit a protein and will not fit a starch molecule.
Could an enzyme which causes proteins to break down into their component amino acids also cause starch to break down into sugar molecules?
No. Because different proteins only work for specific causes. Pepsin in your stomach breaks proteins down into the amino acids which your body can reuse, and amylase in your mouth breaks down starch into glucose molecules. Enzymes have a specific "shape" which is used to as a catalyst for only specific reactions. Think of it like this. One enzyme will only work for one chemical reaction. This is why you have billions of them in you.
The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the α form Which of the following could amylase break down?
can break down glycogen and starch (ex: amylopectin or amylose). But not cellulose which is made from beta form glucose. Amylase, present in saliva, breaks down starch into maltose and simple sugars. The maltose is then broken down in the small intestine by maltase into glucose.
Why HCL only can break down starch at 95?
HCL is a strong acid that can break down starch molecules through hydrolysis at high temperatures like 95 degrees Celsius. This high temperature helps to speed up the chemical reaction between the acid and the starch molecules, resulting in their breakdown. Lower temperatures may not provide enough energy for this reaction to occur effectively.
What is meant by enzyme specificly?
Enzymes work on one substrate specifically. This is why there is millions of different types of enzymes to interact with all the molecules they need to metabolically and chemically react with.
An enzyme that breaks down starch will also break down proteins?
Proteases are enzymes which break down proteins. Each enzyme can only break down one substance (they are specific to one substrate). This is because their active site has a specific shape to fit a protein and will not fit a starch molecule.
Could an enzyme which causes proteins to break down into their component amino acids also cause starch to break down into sugar molecules?
No. Because different proteins only work for specific causes. Pepsin in your stomach breaks proteins down into the amino acids which your body can reuse, and amylase in your mouth breaks down starch into glucose molecules. Enzymes have a specific "shape" which is used to as a catalyst for only specific reactions. Think of it like this. One enzyme will only work for one chemical reaction. This is why you have billions of them in you.
Does the stomach produce saliva?
Only the mouth produces saliva. The stomach organ produces gastric juices to break down foods. Saliva breaks down starch , when food reaches the stomach ,starch will be mostly broken down , thus the need of a new substance to break other nutrients is needed , eg: pepsin.
Will an enzyme that breaks down starch work on an enzyme that breaks down protein?
Saliva contains amylase, which breaks down complex sugars such as starch. However starch can't ever be broken down into proteins. They are fundamentally different, starch is a polysaccharide while protein is a polypeptide.
The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the α form Which of the following could amylase break down?
can break down glycogen and starch (ex: amylopectin or amylose). But not cellulose which is made from beta form glucose. Amylase, present in saliva, breaks down starch into maltose and simple sugars. The maltose is then broken down in the small intestine by maltase into glucose.
Why HCL only can break down starch at 95?
HCL is a strong acid that can break down starch molecules through hydrolysis at high temperatures like 95 degrees Celsius. This high temperature helps to speed up the chemical reaction between the acid and the starch molecules, resulting in their breakdown. Lower temperatures may not provide enough energy for this reaction to occur effectively.
Can saliva break down any substances other than starch?
No, because amylase, like all other enzymes, has a very specific structure. Only one substrate has a shape that is complementary to amylase, which is starch. Any other molecules will be unable to bind to the active site, and so reactions with other substances won't happen.
Which food type do enzymes in saliva attack?
The enzyme in your saliva is Amylase, which is used to breakdown Amylose, a form of starch. Starch is a complex carbohydrate, so the enzyme in your saliva breaks down complex carbohydrates.
What type of food does amylase act on?
starch is broken down by amylase and starch is the only food that its digestion begins in mouth by amylase of salavia.
What is meant by enzyme specificly?
Enzymes work on one substrate specifically. This is why there is millions of different types of enzymes to interact with all the molecules they need to metabolically and chemically react with.
Why does your body need to break down starch into sugar?
To absorb something in the blood the molecule has to be small and dis solvable. Glucose is very small and can be easily absorbed in the blood but starch molecules are very big. Really many glucose molecules put together form a starch molecule. Be cause starch is so big the enzymes have to cut it down so that it can be digested into the body. This is why starch molecules have to be broken down into glucose for digestion in animals.
Where are enzymes that break down starch found?
Protines make up enzymes that break down starch, as well as other large moleculse, this process is called hydrolysis. Most enzymes end in "-ase" and work only in specific reactions. Polysaccharides such as glycogen are formed by linking many monosaccharides. The most common polysaccharides are starch, glycogen, and cellulose. All of these are polymers of glucose. They differ by the type of bond found between glucose molecules. Starch is the storage form of glucose found in plants; glycogen is the storage form in animals. Most glycogen in humans is stored in the liver and muscle. Human saliva also contains an enzyme called amylase. This enzyme helps to turn starch into a sugar called maltose. When your food gets into the small intestine, more amylase is made by the pancreas and this turns the remaining starch into maltose. Another enzyme (maltase) turns all this maltose into glucose. Glucose is then absorbed into the blood.
