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How does pH affect the Denaturation of enzymes Starch and Amylase.
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How does pH affect the Denaturation of enzymes Starch and Amylase Hypothesis A Ph too high or too low for the amylase will slow down and denature the enzyme. Background Information Starch Starch consists of two polysaccharides amylose and amylopectin. The two polysaccharides are made of glucose monomers. Monosaccharides are sugars formed by the different formation of Carbon, Hydrogen and Oxygen. The most common Monosaccharide is glucose. Two glucose molecules join together through a condensation reaction (the loss of a water molecule) and become a Disaccaharide. The link between the two is called a glycosidic bond. Monosaccharides can also become very large molecules filled with lots of sugar molecules joined again by glycosidic bonds and become polysaccharides. The test for Starch is to add iodine, which turns the starch solution blue/black. If the starch is broken down and iodine is added it would not be blue/black as no starch would be present. Amylose Amylose is...
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