how does a low pH in the stomach stops starch digestion?
609522
A low pH slows down the enzyme activity. The enzyme present in the stomach is ptyalin. When ptyalin is inactivated, it cannot function.\n\nA little fact of enzyme:\nEnzymes are biological catalysts made of protein. They alter the rate of chemical reactions without themselves being chemically changed at the end of the reaction.\n\nEnzyme combine with the substrate (starch) to form a enzyme-substrate complex. After that, it breaks up into smaller products. The reaction does not change the surface configuration on the enzyme, and therefore can be used to catalyze another reaction. Smaller products makes digestion easier.\n\nSo, when pytalin (enzyme) is inactivated, it cannot go through the procedure as described above.
200957
It is probably because of the HydroChloric Acid (HCL) in it that breaks down the food.  Maybe some type of upholstry cleaner with acid neutralizer in it would help.
505795
Actually, according to Woman's World Magazine, the acid in vinegar is supposed to block an enzyme that aids in the digestion of bad carbohydrates. It is not supposed to be bad for you.\n\nThey had suggested using regular vinegar, sometimes the body is better at processing real food rather than food in pill form.
324278
I mix about 1/2 teaspoon of apple cider vinegar in a little glass of water.  It works fast and amazingly well.  My mom always hands out peppermint candy when someone complains of heartburn.  Also, chew chew chew your food really well as digestion actually begins in the mouth.  Drinking too much liquid with your food can dilute your stomach acid.
1088951
Carbonic Acid is an example of a buffer. It keeps the equilibrium in your blood stream, so that the pH remains around 7.2-7.4. If there are too much acid, it acts as a base to reduce the amounts of acid, and vice versa. \n\nSuppose you injected yourself with sodium hydroxide (why, I don't know), then:\nNaOH + H2CO3 = NaHCO3 + H2O \nBut if you drank HCl instead of H2O:\nHCl + NaHCO3 = NaCl + H2CO3 \n\nObviously, the pH in your mouth is different from that of your stomach, seeing as how stomach acid is HCl. but naturally, without additional acids and bases, they are all roughly the same.
1151618
Take a shot of apple cider vinegar with a tablespoon of cinnamon three times a day. This will ease the diahrea and rebalance your stomach's pH balance.
425518
Buffers are chemicals that help to regulate the pH level in your body. ie. acidic or basic. Your body can only function within certain range of pH, close to 7 (which is neutral). If the blood gets to basic, and acidic buffer will be sent out to level it off. If your blood becomes acidic, a basic chemical will be used to help regulate it.
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When you eat, your stomach needs a significant supply of blood in order to begin digesting the food.  More blood to your stomach equal less blood to your pen is.  \n\nHope this helps!\n\n:)
762139
Starch is a natural polymer.  It won't dissolve until you start breaking the bonds joining the monomer units (beta glucose, if I recall correctly).
72465
yloric antrum is initial portion of the pyloric part of the stomach. It is near the bottom of the stomach on the lateral side of the pyloric sphincter, which separates the stomach and the small intestine. It may temporarily become partially or completely shut off from the remainder of the stomach during digestion by peristaltic contraction of the prepyloric sphincter; it is demarcated, sometimes, from the second part of the pyloric part of the stomach (pyloric canal) by a slight groove. The pyloric antrum is the location of several important endocrine cells including Gastrin-producing G Cells (stimulate acid production) and the luminal-pH-sensitive population of somatostatin producing of D cells (responsible for shutting off acid secretion. There is a second hormone-sensitive population near the fundus.)\n\nSynonym: antrum pyloricum, antrum, lesser cul-de-sac.\n\nSources:\n\n    * William F Ganong. "Review of Medical Physiology, 22nd Edition."\n\nOr in easier terms: The bulging part of the lower end of the stomach\n\nAdd on hey you are the MSA person....I happened to anser both your med questions!  There is more, speking of stomachs and Shy Drager.  Swallowing sometimes is difficult, doctor may think stretching a part in the throat will work, however, with my Grandma, the swallowing (and she has choking) problem is not daily, so we are not going to seek help for this any more.  She lives in my house.
765001
you guys must be kidding. saliva is not acidic. it has the same pH as blood which is around 7.4.\n\namylase, the main enzyme in saliva has a pH optima of 7.4. coincidence? no. this enzyme is used to catalyse carbohydrates in the mouth since enzymes in the stomach are mostly protein-digesting enzymes.\n\nalkalinty of saliva is a measure to somewhat neutralise the high acidity of stomach contents. you would notice if you remember the last time you vomitted. before you puke, a natural reflex to salivate occurs to protect your mouth from the stomach acids. saliva also helps to control pH on your stomach everytime you swallow.
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Starches that are digested into sugars.
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Amylase - occurs in the human mouth, breaking down starch, which is impossible for humans to digest.\n\nLipase - acts of lipids (fatty acids), breaking them down into simpler , more easily degradable substances.\n\nMaltose - acts on poly proteins to transfrom them into simpler amino acids
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The enzyme maltase that is used to reduce maltose is produced in the small intestine. That is where the breaking down of maltose occours because the pH is too low, i.e., it is too acidic in the stomach for any digestion too occur. \n\nRemember that for enzymes to work, there needs to be a specific enviornment.
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The optimal pH for enzymes is 7 while the temperature is 37 degrees Celsius. When the pH & temperature deviate from this set point, the enzymes (tertiary proteins) will denature (unravel) and lose their active sites and can no longer carry out catalytic processes.\n\nEnzymes are often held in the body in inactive forms so that lower pH of the stomach (HCL) will not destroy its structure. A high pH will slow raise the level of activation energy, thus slowing down the catalytic process.
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MOUTH -  The teeth break food into smaller bits, which are  formed into a soft ball, called a bolus, by the tongue. Saliva lubricates the food and begins chemical digestion.\n \nPHARYNX -, or throat The pharynx pushes the bolus into the   esophagus.\n  \nOESOPHAGUS - The bolus is moved through the 10-inch esophagus by a series of coordinated, wave-like contractions. At the end of the short journey, the opening to the stomach relaxes and opens until the bolus of food passes, then closes again to prevent stomach contents from backing up. \n \n STOMACH - The stomach muscles pummel food and churn it with gastric juices containing enzymes and hydrochloric acid, killing potentially harmful bacteria and microorganisms and continuing the breakdown of food into smaller and smaller pieces. The resulting material is now called chyme. Four hours (longer if a meal includes fatty foods)\n \nSMALL INTESTINE -The duodenum (the first section of the small intestine) adds bile and pancreatic juice to the chyme, which helps the intestines digest and absorb nutrients from the food. Most digestion and absorption take place in the small intestine. Food first spends four hours in the duodenum, then two hours in the rest of the small intestine \n\nLARGE INTESTINE - Sodium and other salts, and most importantly water, are absorbed here. Leftover waste material is slowly pushed through the colon by muscular contractions until it reaches the rectum. Stool is ultimately eliminated from the body during a bowel movement from the rectum.  \n\n\nHOW LONG BOLUS IS DERE ( TIME)\n\nMOUTH- MINUTES OR LESS\n\nPHARYNX- SECONDS\n\nOESOPHAGUS- One to six seconds for liquids  \n            30 to 60 seconds for solids\n\nSTOMACH- Four hours (longer if a meal includes fatty foods)\n\nSMALL INTESTINE-Food first spends four hours in the  \nduodenum, then two hours in the rest of the small intestine\n\nLARGE INTESTINE-14 HRS
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The stomach will never digest most liquids.\n\nThe stomach's digestive ability is largely restricted to proteins. It has almost no ability to digest fats and a very, very limited ability to digest carbohydrates.\n\nSo a liquid like milk that contains fats and carbohydrates as well as proteins will simply never be digested in the stomach. It could sit there for days without being broken down. Maybe, just maybe, if milk could  sit in the stomach for weeks the acid would eventually break down the sugars and fats in the milk, but it's not certain.\n\nThe point you really need to appreciate is that the stomach is only the second in a very long line of organs that are required to digest food.