The Effect of Enzyme Amylase on Starch Digestion - The...

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The Effect of Enzyme Amylase on Starch DigestionJohn DoeMay 16, 2018Mrs. KurtzSBI3UIntroduction:
Enzymes are proteins that act as catalysts within living cells. Catalysts increase the speed of howfast chemical reactions occur without being destroyed or altered themselves. The activity levels of enzymes depend on temperature and pH levels. As temperatures rise, so does the rate of reaction, unless the temperatures are raised too high. If the temperature is too high it will denature enzymes, which will disable them eventually by changing their normal qualities. Optimal temperature is around 37 degrees celsius or body temperature. PH levels also affect enzymes, as different pH levels can affect their shape. Not all enzymes are the same so some perform better in certain pH levels. For example, an intestinal enzyme performs best at about a level of 7.5, where stomach enzymes perform best at about a level of 2. Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules, such as disaccharides and monosaccharides. Amylase is created in two spots, the salivary glands and pancreas. The salivary glands produce salivary amylase, which begins the digestive process by breaking down starch when food is chewed. The pancreas later on in the digestive process produces pancreatic amylase, which completes the digestion of carbohydrates and converts them in glucose. Glucose (sugar) is an important energy source that is needed by all the cells and organs of our bodies. Some examples of important parts of the body that rely on energy from glucose are our muscles and our brain. Enzymes are very important to our health. Without

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