I believe the answer you're looking for is cellular respiration.
Answer: Substrate of Amylase enzyme is starch.
Explanation: Amylase enzyme is used to speed the chemical reaction of hydrolysing starch, a polymer of glucose, to maltose. Starch is a polysaccharide so basically the amylase enzyme breaks down this polysaccharide (many sugars) with the aid of water to disaccharide (two sugars).
This is called <span>thigmotropism
It comes from ancient Greek and basically means to touch in a certain direction. They don't, however, only react to touch; they react to things like wind too in order to latch and not be separated when there's wind blowing on them. </span>