00:01
One person's amylase number is 200, and others is 150.
00:07
Which person can digest large amounts of starch more effectively? and then, why does a cracker taste sweet after it's been in your mouth for a while? sort of amelase.
00:18
Amelase is an enzyme.
00:22
Often if something ends in a's, it's probably an enzyme.
00:26
And amelase breaks down starch.
00:35
So starch is a polymer.
00:37
It's made up of hundreds of units of glucose.
00:42
So you have these hexa -sugas all connected up like this.
00:52
And they can be branching, or they can be linear.
00:55
Two different types of starch.
00:57
They're all linked up.
00:58
What amylase does is amylase comes in here, and it breaks these bonds.
01:04
So it breaks off a subunit of glucose.
01:08
And that's great.
01:10
Because this is part of digestion, you don't absorb the entirety of starch in your intestine, you absorb the subunits...