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It depends on the specific biological process or organism producing glucose at that temperature. Generally, lower temperatures may slow down metabolic processes, so glucose production may be slower at 20 degrees Celsius compared to higher temperatures.
Amylase breaks down starch by catalyzing the hydrolysis of the glycosidic bonds between glucose molecules in the starch molecule, resulting in the production of smaller sugar molecules such as maltose and glucose.
A rise in temperature will increase the rate of photosynthesis, but over 40 degrees will rapidly decrease the rate of photosynthesis. I'm not entirely certain, but I would guess about 15-25 degrees is best.
No, table sugar (sucrose) does not melt at 186 degrees Celsius. Sucrose melts at around 186 degrees Celsius and breaks down into glucose and fructose at higher temperatures.
Lactase cannot generate glucose. It is an enzyme that breaks down lactose into glucose and galactose. Amylase, maltase, and sucrase are enzymes involved in the breakdown of carbohydrates into glucose.
Amylase breaks down starch into maltose, which is a disaccharide. Maltase then further breaks down maltose into two glucose molecules. Together, amylase and maltase work in a sequential manner to convert starch into glucose for energy production.
Amylase acts on starch.Amylase breaking it down to sugar,glucose.
75 degrees Celsius
The enzyme amylase converts starch to glucose in the mouth of humans. Amylase breaks down large starch molecules into smaller glucose molecules that can be absorbed by the body for energy.
Lead has a normal melting point of 327 degrees Celsius, while zinc has a normal melting point of 419 degrees Celsius. Both of these materials have higher melting points than 146 degrees Celsius.
The main enzymes that help break down starch into glucose are amylase enzymes. These enzymes can be found in the saliva and pancreatic secretions of humans and in various microorganisms. Amylase enzymes work by breaking the bonds between glucose units in the starch molecule, leading to the formation of simpler sugars like glucose.
Carbohydrates are targeted by amylase.