Amylase is an enzyme that breaks down starch into simpler sugars such as maltose and glucose. It is found in saliva and the pancreas and plays a key role in the digestion of carbohydrates.
Related Questions:
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- What happens when a protein-digesting enzyme functions in an acidic medium?
- How does an enzyme lower the activation energy?
- Why are enzymes specific and why can’t each one speed up many different reactions?
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- What is the significance of NADPH in photosynthesis?
- What happens to an enzyme if it is exposed to extreme pH conditions?
- Define enzyme and describe their characteristics and specifications.
- What is the energy of activation? Explain with reference to enzyme.
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