How does the digestion of starch by salivary amylase work?
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Salivary amylase catalyses the breakdown of starch (and glycogen) into maltose.\nThe process of digestion in the mouth is only brief because the masticated food is soon swallowed into the stomach.\nThe hydrochloric acid in the stomach stops any further digestion of starch.\nOnce the stomach contents enter the small intestine, pancreatic juices both neutralise the stomach acid and supply more enzyme - pancreatic amylase.\nSo the digestion of starch (and glycogen) is completed in the small intestine.
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Starch is a polymer made up of repeating units of glucose.  Starch has two forms, amylose and amylopectin, depending on how the glucose monomers are connected to one another.  Regardless, when starch is first broken down (hydrolyzed), the product is glucose.  \n\nThe next step depends in what context the starch is broken down.  A couple of examples:\n\nWhen you eat a potato, your body then breaks the glucose down further through various metabolic pathways to get energy, or stores it as fat.  \n\nIf you don't eat the potato but instead feed it to some yeast, the glucose is fermented to form ethanol, which you can distill and get vodka.
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It is a protrusion from a fungus, if I remember correctly. It is necessary for feeding saprophytically, that is secreting digestive enzymes into food then absorbing the digested food.
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I assume this is a an experiment.\nI guess you mean '... inluence of ON amylase?'\n\nThe protein amylase is an enzyme which will change the macromolecule starch into sugars.\n\nIodine solution will turn blue-black when mixed with starch, but remain golden brown when mixed with sugars. The iodine solution can indicate if any starch remains after being mixed with an amylase solution.\n\nYou will firstly need to discover the concentration of amylase to use to change starch into sugars within a convenient period of time - say 5 - 10 minutes at room temperature.\n\nSet up water baths at a range of temperatures and put measured amounts of amylase solution and of starch solution into tubes in the baths. Leave them to reach temperature.\n\nAdd the measured quantities of amylase to the starch solutions. Stir.\n\nImmediately remove a drop of each mixture and mix with a drop of iodine (prepare iodine drops on a spotting tile).\n\nRepeat this every 30 seconds - yes, you'll have to be quick and organised.\n\nYour results will show whether or not temperature affects the rate of reaction of amylase on starch.
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More simply: stick some bread in your mouth for ten minutes without swallowing. If you are a secretor of salivary amylase it will start to taste slightly sweet!
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Well,the following processes take place:\n\nfirst of all you eat the plant material( cooked or uncooked.)mechanical digestion takes place in ur mouth i.e. the break down of food by teeth.then chemical digestion takes place;enzyme like salivary amylase breakdown starch into maltose.saliva is mixed with the food and formed into a bolus.then the food is swallowed.the bolus moves down the oesophagus(the food pipe) to the stomach.In the stomach,protein digestion take place(enzymes like protease breakdown protein into amino acids).then the food is carried t the small intestine where protein and carbohydrates are further broken down.Then the small soluble molecules pass through the villi into the blood stream where the nutrients are absorbed into the blood and thus carried to various parts of body.\n\nYa,I know my answer is long....but can't help it.Sorry!
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No. LOL\n\nThe idea is to chew your food THOROUGHLY, which only means that you break it down sufficiently enough to 1. mix the food with the saliva in your mouth, 2. mash it up to make swallowing and digestion easier -- but most of all\nChewing stimulates the production of saliva and saliva, while majorily water, also has needed proteins and other enzymes that help break down food compounds for further digestion and allows for proper nutrient absorption. :)\n\nBasically, digestion starts in your mouth so use your chompers well!
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YOUR SALIVA VERY WELL DESCRIBES AN ENZYME I.E AMYLASE........:-)To that note All enzymes are protein but not all proteins are enzyme AND also usually anything that ends with -ASE IS AN easy way to remember enzyme their major role is to function as a catalyst that helps in speeding up the reaction and factors like Temperature,pH and Substrate concentration effect the enzymatic activity.
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Starches that are digested into sugars.
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GI (Gastrointestinal) system.  It's where digestion begins with ezymes that break down food (salivary amylase, also known as pytalin) and mucous that coats the food and takes it down the esophagous.\nCheck the literature.  They are used interchangeably.
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It is a liquid your body produces to add moisture to food for easier swallowing and contains a solution starts the digestion of the food even before you swallow it.
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The bioconversion of starch into ethanol is a two-step process.\nThe first step is saccharification, where starch is converted\ninto sugar using an amylolytic microorganism or enzymes such\nas glucoamylase and alpha-amylase. The second step is fermentation, where sugar is converted into ethanol using Saccharomyces cerevisiae.
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Well I don't know much about it but look at it this way: what happens normally when starch reacts with amylase? I'm guessing that sugar is produced. If so, I would be willing to bet that when you increase the amount of starch, the rate that sugar is produced increases (enzyme makes contact with starch molecules more frequently, as there is more of it to hit). Of course this will only happen up to a point. Once a certain amount has been added, the amylase will be at its maxium speed of sugar converting, so the speed will stay the same.\n\nI hope this helps, good luck!
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IN A NUTSHELL-THEY REQUIRE DIFFERENT ENZYMES FOR DIGESTION AND DIFFERENT GASTRO-PH REQUIREMENT.\n \nHERE IS A MORE IN-DEPTH EXPLANATION IF YOU ARE UP TO THE LONG READ.\n\nIf protein is eaten with too many carbohydrates (bread, crackers, potato, rice, pasta) or with fruit (sugar), digestion is severely compromised. Consequently, the body becomes a breeding ground for bacteria in the gastro-intestinal tract. Moreover, such a combination contributes to higher levels of cholesterol. Eating Proteins with carbohydrates is a major cause of cholesterol problems. Perhaps one reason why cow's milk causes so many allergies is that it is a protein and carbohydrate (sugar) combination.\n\n\nSeparating these two types of food is one of the first steps to being free of allergies. The digestion of protein and carbohydrates are physiologically separate and conflicting functions. The protein is digested in an acid medium which means that the enzymes function in an acid environment. Combining protein and carbohydrates (digested in an alkaline medium) impairs the proper digestion of one or the other food. Historical and current observations show that the body opts for the digestion of the carbohydrates if both foods are present, perhaps after the principle of a "path of least resistance." Or the body opts for the digestion of the carbohydrates in mixed meals to meet immediate energy and survival needs. In this way, the body will function effectively and will be able to obtain proteins at another time.\n\n\nWhen carbohydrates (starches) are eaten, the digestive system sends forth alkaline or neutral gastric juices, such as amylase which is most efficient at an alkaline pH of 7.1 - 7.2. However, when proteins are eaten, the digestive system sends out acid gastric juices at a pH of 3, for example. If these food groups are eaten simultaneously, the gastric juices (if both are provided) cancel each other out and poor digestion results. Anything that inhibits digestion is an enemy of health. But the body is concerned with conservation of energy and does not send for conflicting digestive enzymes. Protein digestive enzymes are much more costly to the body to manufacture. If both protein and carbohydrate are eaten simultaneously, the body may only respond to the easier carbohydrate digestive process and let the protein pass through. This results in poor absorption of amino acids and poisoning of the body due to putrefying/decaying protein (i.e. rotting meat in the intestines). When a food is chewed, the ptylin or amylase enzymes in the saliva begin processing the carbohydrates.\n\n\nIf carbohydrates are prevalent, a signal is sent via the hypothalamus to the pancreas to produce more alkaline amylase enzymes to further process carbohydrate food. If protein is prevalent, the signal is sent to the pancreas to produce more protease enzymes to process the protein. The pancreas mass-produces one or the other enzyme at a time. if both proteins and carbohydrates are eaten simultaneously. The pancreas opts for pancreatic amylase (the easier enzyme to produce) for the digestion of carbohydrates and neglects the protein digestion. Usually, some carbohydrates will be eaten in any protein meal, because the vegetables so strongly advocated as absolutely essential in a protein meal contain carbohydrates. We can also add a tortilla or a few croutons to the meal and not exceed the body's ability to digest the protein. If the carbohydrates are less than 18% by volume, the body can still recognize the focus of the meal as protein and digest it accordingly. Some protein foods and some vegetables become starches when cooked for an extended period of time or at high temperatures, particularly above 200° F. Those foods include beans, corn and peas. Although dry or sprouted beans and peas are proteins, they become starches when cooked. Always have vegetables with a protein meal. In fact, if you wish to live long and vitally, you will have organic vegetables w
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Pancreatic juice contains three digestive enzymes: tryptase, amylase, and lipase, that, along with intestinal enzymes, complete the digestion of proteins, carbohydrates, and fats, respectively.
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You should not expect such an outcome. Iodine forms a complex with starch. This is because the iodine intercalates within amylose coil. Bear in mind starch is a polymer and sucrose isn't. So you do not expect iodine to form a the dark blue complex with Sucrose.
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are you asking what digests food? the protien would be pepsin and HCL in the stomach creating pepsinogen, the fries would be amalayse from the pancrease and in slavatory glands, and the high fructose corn syrup would go thru a process called metabolic shunting after absorbtion to be converted directly into glucagon, then metabolised into a cell with insulin... that what you were looking for?