Question

The Salivary amylase shows maximum digestive action at pH
A) 3.6
B) 6.8
C) 7.5
D) 8.5

Answer 1

When food comes into the mouth, it stimulates the production of saliva. Saliva contains enzymes which perform important biological functions. Like other enzymes in the body, salivary enzymes help to catalyse or increase the rate of chemical reactions in the body. This role is needed to facilitate digestion and the acquisition of energy from food.

Complete answer:
Salivary amylase is the main salivary enzyme. Salivary amylase breaks down carbohydrates into smaller molecules, such as sugars. Breaking large macromolecules into smaller components helps the body digest starchy foods, such as potatoes , rice, or pasta. Salivary amylase also plays a part in our dental health. It helps prevent starches from collecting on our teeth.The activity of enzymes is highly influenced by a variety of factors , such as temperature and pH.
Temperature Effect
All enzymes are protein in nature. The enzyme salivary amylase is deactivated at a lower temperature and the enzyme is denaturalized at a higher temperature. The enzyme would also take more time to digest the starch at lower and higher temperatures. 32 ° C to 37 ° C is the optimum temperature for enzymatic activity of salivary amylase.
Optimal temperature means the temperature at which the enzyme has the highest activity. At this optimum temperature, the enzyme is most active and thus takes less time to digest the starch.
Impact on pH
The optimal pH for salivary amylase enzymatic activity ranges from 6 to 7. Over and below this level, the response rate decreases as the enzymes become denatured. The salivary amylase enzyme is most active at pH 6.8.Our stomach has a high level of acidity that causes salivary amylase to denature and to change its shape. As a result, salivary amylase does not work until it reaches the stomach.

The correct Answer is option(B) 6.8.

Note: The effect of temperature and pH on the function of salivary amylase on starch can be investigated using the Iodine test. If we add saliva to starch, the salivary amylase present in saliva eventually acts on starch and transforms it to maltose. Starch continues offering the blue colour of iodine until it is fully digested into maltose. No blue colour is formed at this stage. This is either the end point or the achromic point.