Explain why salivary amylase would be less active in the stomach than in the mouth.
Explain why salivary amylase would be less active in the stomach than in the mouth.
Homework Answers
Typically the pH in the stomach is around 1.0 to 2.0, which is extremely acidic. This level of acidity causes the salivary amylase's protein structure to denature and change shape. Consequently salivary amylase does function once it enters the stomach.
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Explain why salivary amylase would be less active in the stomach
than in the mouth.
4. Your mouth produces salivary amylase and your stomach is highly acidic. What do you think...
4. Your mouth produces salivary amylase and your stomach is highly acidic. What do you think happens to the amylase when you swallow?
QUESTION 7 Salivary amylase acts in the mouth where the pH is -7 but it becomes...
QUESTION 7 Salivary amylase acts in the mouth where the pH is -7 but it becomes inactivated in the stomach after a meal where the pH is -1. Why does a decrease in pH from about pH 7 to pH 1 result in the salivary amylase protein becoming inactive? O lonisable amino acid side chains of the salivary amylase protein will be protonated, thereby disrupting the normal intra-protein hydrogen bonds, resulting in unfolding (denaturing) of the salivary amylase protein. The...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in starch digestion. a. What is the substrate in this reaction? b. Where on the enzyme will the substrate bind? c. Based on the fact that this enzyme is found in our bodies, what do you hypothes would be the: optimal temperature for amylase? optimal pH for amylase? d. What do you think happens to the amylase when it...
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POSTLAB QUESTIONS Name: Masa Ahmad 1. What were the optimal pH, temperature and enzyme concentration for catalase? 2. Define the term denatured. Denatured is the Breaking the bonds on the molecules such as proteins 3. Which condition tested in lab denatured the catalase? 4. Why does product production slow down over time, even at optimal pH, temperature and enzyme concentration? 5. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in...
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4. Your mouth produces salivary amylase and your stomach is highly acidic. What do you think happens to the amylase when you swallow?
QUESTION 7 Salivary amylase acts in the mouth where the pH is -7 but it becomes inactivated in the stomach after a meal where the pH is -1. Why does a decrease in pH from about pH 7 to pH 1 result in the salivary amylase protein becoming inactive? O lonisable amino acid side chains of the salivary amylase protein will be protonated, thereby disrupting the normal intra-protein hydrogen bonds, resulting in unfolding (denaturing) of the salivary amylase protein. The...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in starch digestion. a. What is the substrate in this reaction? b. Where on the enzyme will the substrate bind? c. Based on the fact that this enzyme is found in our bodies, what do you hypothes would be the: optimal temperature for amylase? optimal pH for amylase? d. What do you think happens to the amylase when it...
Digestion, Absorption, Transport, Metabolism Salivary amylase, Chyme, Gastrin, Pepsin Pancreatic amylase, Trypsin, Chymotrypsin, Carboxypeptidase, Pa Mucosal folds, Villi, Microvilli Catabolism, Anabolism, Glycogenesis, Lipogenesis, Adipose tissue ncreatic lipase Chapter 5 Short Answer Questions 1. Describe the role of muscles & nerves with mechanical digestion. 2. Describe how the 5 gastrointestinal secretions assist with chemical d 3. Describe mechanical & chemical digestion in the mouth and esophagus. Be specific, include enzymes igestion. 4. Describe mechanical & chemical digestion in the stomach (like...
POSTLAB QUESTIONS Name: Masa Ahmad 1. What were the optimal pH, temperature and enzyme concentration for catalase? 2. Define the term denatured. Denatured is the Breaking the bonds on the molecules such as proteins 3. Which condition tested in lab denatured the catalase? 4. Why does product production slow down over time, even at optimal pH, temperature and enzyme concentration? 5. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in...
Chromium is less active than Manganese but more active than Cobalt. Which of the following reactions will occur? A. Mn + Cr*3- Mn+2+ Cr B.Co + Cr*3- Co2+ Cr C. Mn + Cr Mn 2 + Cr*3 D. Co*2 + Cr*3- Co+Cr OB oc ОА
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