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The starch iodine test, a development of the iodine test, is based on colour change, as α-amylase degrades starch and is commonly used in many applications. A similar but industrially produced test is the Phadebas amylase test, which is used as a qualitative and quantitative test within many industries, such as detergents, various flour, grain ...
An amylase (/ ˈ æ m ɪ l eɪ s /) is an enzyme that catalyses the hydrolysis of starch (Latin amylum) into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion .
The "Phadebas Amylase Test" (PAT) was the first product developed by Pharmacia Diagnostics and was launched in 1970. [2] The name Phadebas is an abbreviation of Pharmacia Diagnostics Biologically Active Substances.
Glucan 1,4-α-glucosidase (EC 3.2.1.3, glucoamylase, amyloglucosidase, γ-amylase, lysosomal α-glucosidase, acid maltase, exo-1,4-α-glucosidase, glucose amylase, γ-1,4-glucan glucohydrolase, acid maltase, 1,4-α-D-glucan glucohydrolase) is an enzyme located on the brush border of the small intestine with systematic name 4-α-D-glucan glucohydrolase.
Many bacteria like Bacillus subtilis can produce such an enzyme to help scientists identify unknown bacterial samples -- the starch-iodine test is one of many tests needed to identify the exact bacterium. [13] The positive test for bacteria that has starch hydrolysis capabilities (able to produce amylase) is the presence of a yellow zone around ...
It is defined as "catalysis of the hydrolysis of terminal, non-reducing alpha-linked alpha-D-glucose residue with release of alpha-D-glucose." In this sense, "alpha-glucosidase" can encompass a wide range of enzyme activitiess, differing by the linkage of their terminal (1→3, 1→4, or 1→6), the specific identity of their substrate (sucrose ...
β-amylase catalyses the hydrolysis of starch into maltose by the process of removing successive maltose units from the non-reducing ends of the chains. γ-Amylase will cleave the last α(1–4)glycosidic linkages at the nonreducing end of amylose and amylopectin , yielding glucose.
Abbreviations of weights and measures are pronounced using the expansion of the unit (mg = "milligram") and chemical symbols using the chemical expansion (NaCl = "sodium chloride"). Some initialisms deriving from Latin may be pronounced either as letters ( qid = "cue eye dee") or using the English expansion ( qid = "four times a day").