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Action of Salivary Amylase on Starch
Action of Salivary Amylase on Starch
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1)
What is the meant by optimum temperature for enzyme activity?
The temperature at which the enzyme deactivated.
The temperature at which the enzyme shows the minimum activity.
The temperature at which the enzyme denaturated.
The temperature at which the enzyme shows the maximum activity.
2)
The digestion of food starts at the ______.
Intestine
Alimentary Canal
Stomach
Mouth
3)
The optimum temperature for the enzymatic activity of salivary amylase ranges from ______ to ______.
5 °C to 10 °C.
-10 °C to 10 °C.
30 °C to 32 °C.
32 °C to 37 °C.
4)
The enzyme salivary amylase is most active at pH ______.
6.8
5.4
2.5
10
5)
Which of the following digestive enzyme is found in the saliva?
Mucin
Salivary amylase
secretin
Pepsin
6)
The salivary amylase hydrolyses starch into __________.
Fats
Maltose
Carbohydrate.
Lipids
7)
What is an achromic point?
The point at which the enzyme shows the maximum activity.
The point at which the enzyme denaturated.
Time during the action of amylase on starch at which the reaction mixture no longer gives a colour with iodine.
The time required to digest starch partially by the enzyme-salivary amylase.
8)
In the stomach the salivary amylase is not functioning. Why?
Stomach is highly basic.
Stomach is highly acidic.
Digestion of starch is not happening in stomach.
pH of stomach is more than 6.
9)
The experiment set up to study the effect of temperature on the activity of salivary amylase on starch is carried out at 10 °C. The solution mixture that contains amylase and starch keeps on giving blue colour for iodine test about half an hour. What is the reason for this?
At the lower temperature, reaction rate of starch reduces.
At the lower temperature, the enzyme is deactivated.
At the lower temperature, the enzyme is more activated.
At the lower temperature, starch loss its functionality.
