QUESTION PROGRESS Concept Check 1. Amylase in an enzyme specific to what substrate? - starch - proteins - cellulose -lipids select ? - 6.0 2. What is the optimal pH for amylase? - 2.0 - 9.0 -6.8. select ? Mouth ? 3. Where does starch digestion begin? - starch - large intestines -small intestines -mouth - lactose 4. Amylase chemically breaks down its substrate into what products? - maltose - glucose -sucrose select ? 5. Benedict's reagent detects the presence of what? - Maltose - starch - cellulose - poly saccharides select ?
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Amylase is an enzyme specific to what substrate? - The correct answer is starch. Show more…
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CHEMICAL DIGESTION REVIEW QUESTIONS 1. Hydrolysis is the: a. break up of molecules by adding water b. process necessary to precede absorption c. enzymatic process used in digestion d. all of the above 2. Carbohydrate hydrolysis in the mouth results in the products known as: a. glucose b. disaccharides (i.e. maltose) c. simple sugars d. fructose 3. Carbohydrate digestion may be demonstrated by using an indicator dye for the presence of the disaccharide maltose, known as: a. Lugol's b. litmus cream c. Benedict's solution d. trypsin 4. Which of these changes color in the presence of starch? a. Lugol's solution b. litmus cream c. Benedict's solution d. trypsin 5. The chemical digestion of proteins begins in the: a. stomach b. small intestine c. mouth d. pancreas 6. ________ are enzymes that hydrolyze proteins to produce their subunits. a. catalases b. proteases c. amylases d. lipases 7. A solution containing trypsin and BAPNA that is allowed to incubate may change from a clear to yellow color, indicating the presence of: a. maltose b. amino acids c. triglycerides d. all of the above 8. A solution containing only trypsin will not change color because: a. it contains carbohydrates b. there are no lipids added c. it contains only dye d. no substrate is added 9. Litmus cream may be used to demonstrate: a. starch hydrolysis b. protein hydrolysis c. lipid hydrolysis d. all of the above 10. Lipid digestion occurs in two phases. The first phase is necessary to break apart large fat droplets, and is performed by: a. lipases b. bile c. proteases d. Benedict's solution
Madhur L.
Suppose you wanted to examine the rate of digestion of starch by the enzyme amylase. You decide to mix starch and pancreatic amylase together in a test tube. Pancreatic amylase normally functions in the small intestine. Use the information contained in the experiments described in Lab 4 and the diagrams in the pre-lab reading assignment to help you answer these questions: 1. What chemical reaction will you be performing repeatedly on the starch + amylase mixture to detect the digestion of the starch? A. Benedict's Reaction B. Biuret Reaction C. Iodine Reaction 2. If starch is still present in the starch + amylase mixture, what result should you get in your testing? A. Dark blue B. Pale blue C. Yellow 3. When the starch digestion is complete, what results should you get in your testing? A. Orange B. Purple C. Yellow 4. At what concentration of amylase should the reaction occur optimally? A. 0% B. 50% C. 100% 5. At what temperature should the reaction occur optimally? A. 0 degrees Celsius B. 37 degrees Celsius C. 80 degrees Celsius 6. At what pH should the reaction occur optimally? A. 3 B. 7 C. 11
Josee P.
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