Action of Salivary Amylase on Starch #Biology 12th
#Action of Salivary Amylase on Starch #Biology 12th How Does Salivary Amylase Work? Learn about the role of this enzyme in the digestion of carbohydrates, and how it helps make food easier to digest. 🧪 Step-by-Step Experiment: Follow along with a simple lab demonstration to see the action of amylase firsthand. 🌡️ Factors Affecting Enzyme Activity Understand how temperature and pH can influence the efficiency of amylase in breaking down starch. 📚 Fun and Easy Biology Experiment: Perfect for students, science enthusiasts, and anyone curious about how enzymes function in the body. 🔍 Key Observations & Results: Explore how to test and measure the effectiveness of amylase in different conditions. #SalivaryAmylase #EnzymeAction #StarchDigestion #BiologyExperiment #HumanDigestiveSystem #AmylaseExperiment #ScienceLab #DigestiveEnzymes #BiologyForBeginners #PracticalScience #AmylaseInMouth #CarbohydrateBreakdown #EnzymeActivity #LabExperiment #ScienceEducation create@amrita, amrita university, amrita viswa vidyapeetham, research, amylase, starch, saliva, digestion, temperature, pH This video channel is developed by Amrita University's CREATE http://www.amrita.edu/create ▶ For more Information @ http://amrita.olabs.edu.in/?sub=79&br... ▶ Amrita Online Lab Project Website http://www.olabs.edu.in/ ▶ Subscribe @ / amritacreate ▶ Like us @ / createatamrita Copyright © 2017 Amrita University Developed by Amrita University & CDAC Mumbai. Funded by MeitY (Ministry of Electronics & Information Technology) Action of Salivary Amylase on Starch :- The act of chewing stimulates the excretion of saliva. Saliva mixes up with the food and helps its digestion. That is, the enzyme ptyalin or amylase present in human saliva hydrolyse the big molecules of food into many molecules. For example starch into mono-saccharides maltose and glucose; proteins into amino acids and fats into fatty acids and glycerol. Thus saliva not only helps in digestion of food but convert it into energy generating substances. Further, enzymes and their activity are very sensitive to temperature and pH. Even a slight variation in these two factors, can disrupt the action of enzymes. In other words, digestion of food by salivary amylase is also effected by pH and temperature and can be verified experimentally. For example, hydrolysis of starch can be verified by testing it with iodine solution. Starch forms blue coloured complex with iodine. If no starch is present in a system it will not give blue colour with iodine. This video explains how to study the effect of different temperatures and pH on the activity of salivary content, amylase on starch.
