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Amylolytic process or amylolysis is the conversion of starch into sugar by the action of acids or enzymes such as amylase. [1]Starch begins to pile up inside the leaves of plants during times of light when starch is able to be produced by photosynthetic processes.
Another form of amylase, β-amylase (EC 3.2.1.2 ) (alternative names: 1,4-α-D-glucan maltohydrolase; glycogenase; saccharogen amylase) is also synthesized by bacteria, fungi, and plants. Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units at a
Additional Mathematics is a qualification in mathematics, commonly taken by students in high-school (or GCSE exam takers in the United Kingdom). It features a range of problems set out in a different format and wider content to the standard Mathematics at the same level.
HegartyMaths was an educational subscription tool used by schools in the United Kingdom.It was sometimes used as a replacement for general mathematics homework tasks. [1] Its creator, Colin Hegarty, was the UK Teacher of the Year in 2015 and shortlisted for the Varkey Foundation's Global Teacher Prize in 2016.
The highest grade achievable is an A. An FSMQ Unit at Advanced level is roughly equivalent to a single AS module with candidates receiving 10 UCAS points for an A grade. Intermediate level is equivalent to a GCSE in Mathematics. Coursework is often a key part of the FSMQ, but is sometimes omitted depending on the examining board.
α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: [2]
Glucan 1,4-alpha-maltohydrolase (EC 3.2.1.133, maltogenic alpha-amylase, 1,4-alpha-D-glucan alpha-maltohydrolase) is an enzyme with systematic name 4-alpha-D-glucan alpha-maltohydrolase. [ 1 ] [ 2 ] This enzyme catalyses the following chemical reaction
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.