About this document
Starch Digestion by Salivary Amylase by GSI BHUBANESWAR is a document available to read on EtoBox.
The document summarizes experiments on the digestion of starch by salivary amylase and the effects of pH and temperature on this process. It describes how chewing starch results in its breakdown by amylase in saliva, as shown by a lack of color change with iodine. It also shows that amylase activity is highest at a pH of 6-7 and a temperature of 32-37°C, as the enzyme is deactivated at higher and lower temperatures.
- Author
- GSI BHUBANESWAR
- Language
- EN