/*! This file is auto-generated */ .wp-block-button__link{color:#fff;background-color:#32373c;border-radius:9999px;box-shadow:none;text-decoration:none;padding:calc(.667em + 2px) calc(1.333em + 2px);font-size:1.125em}.wp-block-file__button{background:#32373c;color:#fff;text-decoration:none} Problem 43 Starch is converted into maltose... [FREE SOLUTION] | 91影视

91影视

Log out

Learning Materials

Features

Discover

Chapter 19: Problem 43

Starch is converted into maltose by : (a) invertase (b) amylase (c) diastase (d) zymase

Short Answer

Expert verified
The enzyme responsible for converting starch into maltose is amylase.

Step by step solution

01

Understanding the Problem Statement

We need to identify which enzyme is responsible for converting starch into maltose. The problem provides us with four different enzyme options: invertase, amylase, diastase, and zymase.
02

Reviewing Enzyme Functions

Let's briefly review the functions of each enzyme. Invertase breaks down sucrose into glucose and fructose. Amylase is known to break down starches into simpler sugars like maltose. Diastase is a type of amylase that promotes the conversion of starch to maltose. Zymase is involved in the fermentation of glucose to ethanol.
03

Identifying the Correct Enzyme

Based on the review, both amylase and diastase are involved in breaking down starch to maltose, but amylase is the more commonly and widely known enzyme for this process.
04

Selecting the Answer

Considering the role of each enzyme, we conclude that amylase is the enzyme responsible for converting starch into maltose.

Unlock Step-by-Step Solutions & Ace Your Exams!

  • Full Textbook Solutions

    Get detailed explanations and key concepts

  • Unlimited Al creation

    Al flashcards, explanations, exams and more...

  • Ads-free access

    To over 500 millions flashcards

  • Money-back guarantee

    We refund you if you fail your exam.

Over 30 million students worldwide already upgrade their learning with 91影视!

Key Concepts

These are the key concepts you need to understand to accurately answer the question.

Amylase
Amylase is a vital enzyme in our bodies that supports digestion, especially in breaking down carbohydrates. It specializes in converting complex starches, which are large molecules, into smaller, easily digestible sugars like maltose. This process occurs commonly in the mouth and small intestine. Amylase works by cleaving the long chains of starch into shorter ones, gradually leading to maltose production.
  • Origin: Amylase is produced mainly in the pancreas and salivary glands.
  • Types: It includes salivary amylase, known as ptyalin, and pancreatic amylase.
The efficiency of amylase is crucial for energy release from starch-rich foods. Without it, our ability to utilize carbohydrates would be severely impaired.
Starch Conversion
Starch conversion is the process where starch, a complex carbohydrate, is transformed into simpler sugars. This transformation is essential because complex carbohydrates cannot be directly absorbed by our intestines. Amylase plays a critical role here by breaking down starch into shorter molecules like dextrins and eventually producing maltose.
  • Why Conversion Matters: Provides a source of sugars that our bodies can absorb and use for energy.
  • Process: Starts in the mouth with salivary amylase continuing further down the digestive tract.
The breakdown of starch is a step-by-step process due to the enzyme action that simplifies the starch molecules. This bio-conversion is vital for the nutritional absorption of energy from foods like potatoes, rice, and bread.
Maltose Production
Maltose is a type of sugar, specifically a disaccharide, consisting of two glucose units. Its production during starch digestion is a critical step in converting complex carbohydrates into forms that release energy efficiently in the body. As amylase breaks down starch, maltose emerges as an intermediate product before further digestion into glucose.
  • Intermediary Role: Acts as a precursor to glucose, which subsequently enters energy-producing pathways.
  • Importance: Ensures smooth transition of carbohydrate digestion and energy availability.
Understanding maltose production helps clarify how our bodies adapt complex food sources into usable energy forms, illustrating the importance of enzyme functions in everyday metabolism.

One App. One Place for Learning.

All the tools & learning materials you need for study success - in one app.

Get started for free

Most popular questions from this chapter

Among the following, the achiral amino acid is: (a) 2 -ethylalanine (b) 2-methylglycine (c) 2-hydroxymethyl serine (d) tryptophen

Glucose \(+\) Tollen's reagent \(\rightarrow\) silver mirror. The above process shows: (a) presence of - COOH group (b) presence of keto group (c) presence of -CHO group (d) presence of \(-\mathrm{CONH}_{2}\) group

The charring of sugar, when treated with conc. \(\mathrm{H}_{2} \mathrm{SO}_{4}\) is due to: [P (PMT) 1996] (a) dehydration (b) oxidation (c) reduction (d) hydrolysis

In DNA the complementary bases are : (a) adenine and thymine, guanine and cytosine (b) uracil and adenine, cytosine and guanine (c) adenine and guanine thymine and cytosine (d) adenine and thymine, guanine and uracil

In fermentation by zymase, alcohol and \(\mathrm{CO}_{2}\) are obtained from : (a) invert sugar (b) glucose [AMU 2004| (c) fructose (d) all of these
See all solutions

Recommended explanations on Chemistry Textbooks

Ionic and Molecular Compounds

Read Explanation

Inorganic Chemistry

Read Explanation

Chemical Reactions

Read Explanation

Chemical Analysis

Read Explanation

The Earths Atmosphere

Read Explanation

Nuclear Chemistry

Read Explanation
View all explanations

What do you think about this solution?

We value your feedback to improve our textbook solutions.

Study anywhere. Anytime. Across all devices.