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Ilustracja do artykułu "Enzymes: Catalysts of Life"

Photo 12 – Effect of amylase on starch at 37ºC (98.6ºF); A, D, G – starch solution (control sample), B, E, H – starch solution with added saliva (test sample), C, F, I – starch solution with added boiled saliva; top row – freshly prepared solutions, middle row – solutions after 15 minutes at room temperature (no visible changes), bottom row – solutions after 15 minutes with added iodine (G, I – blue starch-iodine complex, H – absence of blue coloration) Kliknij, aby powrócić do artykułu Enzymes: Catalysts of Life