Enzymes speed up chemical reactions. Explain how amylase breaks down starch.

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Amylase is a digestive enzyme that chewing activates and which hydrolyzes or breaks downs starch into monosaccharides. Amylase breaks down starch in your mouth into a maltose, a disaccharide, which is made up of two glucose molecules.

Explanation:

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Like other enzymes, amylase speeds up chemical reactions.  When you eat food, your chewing triggers the release of salivary amylase from the salivary glands in your mouth.  (The saliva that comes from these glands also includes other digestive enzymes.)  The way amylase breaks down starch is by hydrolyzing it.  Starch is made up of amylose and amylopectin (hence the name of the enzyme), which themselves are made up of hundreds of glucose monomers in both linear and branched forms.  Amylase breaks down each molecule of starch in your mouth into hundreds of little disaccharide maltose molecules.  A later enzyme will keep breaking down the maltose--that used to be starch--into two glucose molecules.

Explanation:

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