Maltose is produced instantly when amylase reacts with starch.
Starch is a polysaccharide molecule made of glucose units. The chemical formula of the starch is written as (C₆H₁₀O₅)ₙ. The starch consists of amylose and amylopectin. The glucose units in this starch are linked with the help of two kinds of bonds α 1,4 glycosidic linkages and α 1,6 glycosidic linkages.
This starch molecule is first hydrolyzed into shorter polysaccharides, dextrins, and maltose with a help of an enzyme called amylase. The maltose can be further hydrolyzed into glucose units with the help of the maltase enzyme.
Therefore, the blank can be filled with maltose.
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Answer:
b to help organize data and record info.
Lisa and Shirley, because upbringing has more of an impact than genes
Answer:
The correct answer is C) The compound is an allosteric inhibitor.
Explanation:
An inhibitor works in many ways, but this particular one binds to the allosteric site in the enzyme causing a decrease of the enzymatic activity. When this situation happens, the inhibitor doesn't bind to the active site, but it changes the enzyme's shape so it cannot work properly anymore.
