action of saliva on flour apparatus
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Study the effect of different temperatures and three different pH on the activity of salivary content, amylase on starch
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The effect of temperature and pH on the activity of salivary amylase on starch can be studied by using the Iodine test. If we add saliva on starch, the salivary amylase present in saliva gradually acts on starch and converts it into maltose. Starch keeps on giving blue colour with iodine till it is completely digested into maltose. At this point, no blue colour is formed. This is the end point or achromic point.
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