Action of Salivary Amylase on Starch
1)What is the meant by optimum temperature for enzyme activity?

2)The digestion of food starts at the ______.

3)The optimum temperature for the enzymatic activity of salivary amylase ranges from ______ to ______.

4)The enzyme salivary amylase is most active at pH ______.

5)Which of the following digestive enzyme is found in the saliva?

6)The salivary amylase hydrolyses starch into __________.

7)What is an achromic point?

8)In the stomach the salivary amylase is not functioning. Why?

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?