Action of Salivary Amylase on Starch (Viva Voce) : Class 12 : Biology : Amrita Online Lab

About
In the news
Workshops
Training
Registration
Contact us
Login

Languages

you are here->home->Biology->Class 12->Action of Salivary Amylase on Starch

Action of Salivary Amylase on Starch

Theory

Theory

Procedure
Animation
Simulator
Viva Voce
Resources
Feedback

	1)	What is the meant by optimum temperature for enzyme activity?
		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. The temperature at which the enzyme deactivated.

	2)	The digestion of food starts at the ______.
		Alimentary Canal Intestine Mouth Stomach

	3)	The optimum temperature for the enzymatic activity of salivary amylase ranges from ______ to ______.
		-10 °C to 10 °C. 30 °C to 32 °C. 5 °C to 10 °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?
		secretin Pepsin Salivary amylase Mucin

	6)	The salivary amylase hydrolyses starch into __________.
		Lipids Maltose Carbohydrate. Fats

	7)	What is an achromic point?
		The time required to digest starch partially by the enzyme-salivary amylase. 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 point at which the enzyme shows the maximum activity.

	8)	In the stomach the salivary amylase is not functioning. Why?
		Stomach is highly basic. Stomach is highly acidic. pH of stomach is more than 6. Digestion of starch is not happening in stomach.

	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, the enzyme is deactivated. At the lower temperature, starch loss its functionality. At the lower temperature, the enzyme is more activated. At the lower temperature, reaction rate of starch reduces.

Cite this Simulator:

Developed by Amrita Vishwa Vidyapeetham & CDAC Mumbai. Funded by MeitY (Ministry of Electronics & Information Technology)

English हिंदी മലയാളം मराठी