7/27/2019 saliva digestion.txt
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vSaliva pH (the measure of acidity vs alkaline) levels can vary,
but some recommend eating such that your saliva is between 7.0 and
7.4 pH. Since we usually define "neutral" pH as 7.0, the above
ideal level means your saliva should be neutral or slightly
alkaline. Dr. L. Scott Brooksby of Las Vegas, NV conducted a study
of every patient that entered his prosthodontic practice during
2004. He foundthat 70% of the cavities in his practice occurred in
patients that had a pH of7.0 or less. He found that patients with a
pH above 7.6 had much higher levels of tartar or calculus buildup
on their teeth. He suggested that the ideal pH should be between
7.4 and 7.6. The best time to measure your salivary pH is
immediately upon rising- before puttinganything (not even water)
into your mouth. A low pH is the first sign that something is
amiss, prior to an organ malfunctioning, prior to cancer, or just
aboutany other disease being diagnosed. Think of your salivary pH
as nature's way ofgiving you a non-painful warning so that you can
do something about it while youstill have time. You can learn (via
instand download) much more about how salivary pH can be a tool for
you to monitor your health at www.livelifewellinfo.comwhere my book
"Your Health = Your pH: How To Reverse Illness & Gain Vitality"
is(you can read the first 2 chapters for free on line).
Pretty much right. Amylase hydrolyses the ether bonds (ie breaks
them by addinga water to them) between the sugars in starch, which
is a polymer of sugars alljoined together.
The HCl will denature (unfold) the amylase (as noted at the
bottom of the link you provided), disrupting the shape of its
active site, therefore it won't work anymore. Enzymes are just
chains of amino acids joined together that curl and fold up into a
very specific shape that gives them activity. Various things can
cause unfolding, like heat, chemicals (called chaotropes) and large
changes in pH from the optimum that the enzyme is not designed to
handle.
1) digestion is the break down of large complex and insoluble
food into small simple soluble molecules for the body to absorb it.
starch is a complex, the bodyhave to find a way to break down
starch, so the body produces salivary amylase in the mouth to begin
the break down of starch into maltose. amylase works in thepH of
alkaline.2) hydrochloric acid is produced in the stomach and one of
its function is to ch
ange the acidic pH to acidic. salivary amylase can only work in
the pH of alkaline so when hydrochloric acid change the pH to
acidic the the effect of the salivary amylase will decrease until
it stops. but that doesn't say that, that's where the break down of
starch ends, as the food goes down into the duodenum the pHwill
change to alkaline and the pancreas will produce pancreatic amylase
to continue the break down of starch into amylase. i hope that this
bit of informationwill be of use to you. :)
