does heat affect the tamoun time in which enzymes break down starch?
362067
Heat always will affect the effeciency of enzyme activity. The body stays at around 34 C for good reasons, one being our enzymatic reactions have enough energy to conduct the reactions, but that it is not to hot to overcome the chemial structure of the enzyme.
741861
Hypothesis - The saliva in a person's mouth will convert starch to sugar.\nExperiment - Chew an unsalted soda cracker in your mouth.  Do not swallow for 10 minutes.  Record changes of flavor and sweetness.\n\nYou will observe that it becomes sweeter.\n\nAnother experiment is to apply iodine to various mixtures.  Add iodine to salt, flour, & potato.  When added to salt, it stays the color of iodine.  But added to flour or potato, the iodine turns a blue-black because it reacts with the starch.
118455
Around 37*C, not unlike most of the enzymes in mammals.
90356
Amylase (EC 3.2.1.1 ) (CAS# 9014-71-5) is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units.\n\nAmylase is also synthesized in the fruit of many plants during ripening, causing them to become sweeter, and also during the germination of cereal grains. Grain amylase is key to the production of malt.\n\nI purchase a papaya enzyme from Puritan's Price, seems to really help when I eat something I have probs digesting.
950352
Enzymes are catalysts that speed up chemical reactions \n\nLipase- is an enzyme that is used by the body to break down dietary fats into an absorbable form\nPepsin- enzyme is produced in the mucosal lining of the stomach that acts to degrade protein\nAmylase- is a digestive enzyme classified as a saccharidase -an enzyme that cleaves polysaccharides.\nThe sugar maltose is made from two glucose molecules bonded together. The enzyme maltase is shaped in such a way that it can break the bond and free the two glucose pieces. The only thing maltase can do is break maltose molecules, but it can do that very rapidly and efficiently.
46637
Prozymes (protein portion of the enzyme) require a spacific temperature range to operate properly.  At both ends of this spacific operating range there are laten temperature ranges.  These ranges render the prozyme ineffective but still redeemible. Even further from the spacific temp range, outside the laten temp ranges are denaturation temps.  These are the temps where the prozyme is damaged to the point where it can never again function properly.  The heating methode of denaturation is usually used only when pH of the resulting supernatant will be measured.  Otherwise one could simplely titrate to the desired pH using a more effective methode. \n\nAs not to disperce the debriss of denaturation into your solution the Acid coagulum methode is perhaps the best way.  This can be achieved by adding to the solution just enough glaceral acitic acid untill the protein stops gelling.  The solution should actually become less turbit.  Finally, use ETOH to counter titrate to the desired pH.  Remember countertitration makes water (H2O) in your solution so don't add excessive acid to begin with. E-mail me with your results.  I am interested.
832479
enzymes have certain functions that work like a lock and key. heat can change the shape and there for the function and how well the enzymes perform with the one task its suposed to do. This can either make the lock not work or "get stuck" and need extra time. for your body its important for the reactions to work at fast as possible to keep things running and the best temperature for the enzymes is your constant body temperature. for example a siamese cat has black fur on all the warmer parts of its boady because the warmth allows those cartain reaction to take place because of the enzyme
916321
Enzymes are proteins.  High temperatures cause proteins to denature and, therefore, cause enzymes not to work.  Every enzyme has an optimal pH, at which point the reaction happens most quickly.  Also, the reaction happens most efficiently when the concentration of enzyme is in balance with the concentration of the substrate.  When a competitive inhibitor is present, the substrate sites on the enzymes become blocked and the reaction cannot take place.
264281
In the summer. It takes a lot more energy to cool the body down, than to heat it up... Something to do with optimal temperatures for enzyme function, blah, blah, blah...
938849
For every 10 degrees Celsius the reaction rate tends to double.  But when you raise or lower the temperature of the body so that the temperature is outside of a small range of temperatures, the enzymes and proteins do not work efficiently or at all.\n\nLower or Raise the temperature enough and you kill the organism unless it is a simple one cell thermophile bacteria.
711181
I've not used proteases, but I would imagine that the incubation temperature of 50 degrees celsius is to provide heat to activate the enzyme and assist in breaking down the peptide bonds.
1176807
Sounds like somebody is working on a biochem lab. :) \n\nDenaturation lowers enzyme activity because it changes the shape of the protein. Heat disrupts the tertiary structure by breaking covalent, non-covalent and van der waals interations between side chains of the protein. Proteins must be in the right conformation in order to perform their functions correctly. When they are denatured substrates can no longer bind to the active site, key amino acids are no longer in the correct position. \n\npH affects enzyme activity in the following ways: 1-enzyme binding to the active site 2-catalytic activity 3-ionization of the substrate 4-variation of protein structure. This is because pH will change the ionization state of certain side chains. (H+ ions will interact with \n\nOptimum conditions for alpha amylase (ptyalin) from wikipedia.com:\n Optimum pH-5.6 - 6.9\n Room temperatue- 37 degrees Celsius
281279
3, starch. Starch is a polysachride. If broken down, it will be simple sugars.
205109
Enzymes work slowly at low temperatures, e.g. at refrigerator temperatures.\nEnzymes work faster and faster as the temperature increases up to a point - this is usually body temperature - salivary amylase (and our other enzymes) are designed to work best at this temperature.\nEnzymes controlled reactions will slow down beyond this optimal temperature because, since they are protein molecules, they will denature (scramble - exactly like like scrambled egg).\nTo see this in graph form have a look at this page:
151952
Much of the activity that goes on in the bodies of animals can be characterized as enzymatically catalyzed chemical reactions.  In other words, enzymes are chemicals in our bodies that cause stuff to happen.  Many enzymes have an optimum temperature range.  If it's too hot or too cold, the enzymes don't function properly.  Insects don't have internal temperature regulation systems, so their enzymes don't work as well when it's cold.
102190
Some enzymes will be destroyed. But most will still work. Remember every enzyme has has an optimum envornment that it works at i.e. temperature and pH. So when it gets to 112 a lot of enzymes are not working at their best to sustain life.
1037294
Most important of all is trophology, the laws of food combining. If you mix a starch with your meat, like with sandwhich, it causes a watery soup, where the enzymes won't operate. Amalyse requires an alkaline ph, and proteast an acid one. You mix protein and starch and you get a neutral ph, setting up putrification and other bad effects. Also, eat grass fed organic meat, otherwise the arachidonic acid will cause inflammation, not to mention growth hormones, antibiotics, and pesticide residues.