Amylase is an enzyme that breaks down carbohydrates. What is the biological significance for the temperature at which the amylase-catalyzed reaction is fastest? Lab+Observations+Analysis.docx - WordEmerald CallowayFileHomeInsertDrawDesignLayoutReferencesMailingsReviewViewHelpAcrobatO Tell me what you want to do& ShareX CutP Find -Verdana11- A A Aa -AaBbCcl AaBbCcl AaBbCcl AaBbCcl AaBbCclEB Copyab. ReplacePasteВI U-abe х, х*A - alyI NormalBody TextT List Para.. 1 No Spac. 1 Table Pa...Create and Share RequestFormat PainterA Select -Adobe PDFSignaturesClipboardFontParagraphStylesEditingAdobe Acrobat20406080100Temperature, °CPage 3 of 314 of 514 words241%9:37 AMP Type here to search45°F Mostly cloudy12/6/2021Rate of reaction

Amylase is an enzyme that acts as a catalyst in the hydrolysis of starch into sugar. They act on the alpha 1,4 glycosidic bonds and are all glycoside hydrolases.Every enzyme is known to have an optimum temperature at which the kinetic energy of enzyme and substrate molecules are optimal for the maximum number of collisions. In temperatures higher than that, enzyme structure may be altered while in temperatures lower than that, molecules move slowly reducing effective number of collisions. Thus, in temperatures both high and lower than the optimal temperature, the enzyme activity is decreased. In case of amylase the optimum temperature ranges from 32°C to 37°C.Pancreas and salivary glands produce alpha amylases, that help break down dietary starch into disaccharides and trisaccharides. Since the body temperature ( normal body temperture is 37°C) corresponds to the optimum temperature of the amylase enzyme, the enzyme shows maximum activity and hence, starch is hydrolysed faster.