Why do crackers (high in amylose) have the potential to taste sweet after chewin

Question

Why do crackers (high in amylose) have the potential to taste sweet after chewing in your mouth? Amylose is naturally sweet tasting. Amylose reacts with amylase in saliva and produces glucose which tastes sweet. Amylose reacts with sucrase and produces sweet tasting sucrose. Why does the blue color of Iodine disappear when amylose reacts with saliva? Saliva causes the amylose chain to uncoil so Iodine is no longer trapped. Saliva reacts with iodine causing it to be unable to complex with the amylose coil. Saliva causes the amylose chain to break into short chains and then into glucose which does not coil and so does not trap iodine. Amylase in saliva will replace the h in the amylose coil and so remove the color. Glucose (C_6H_12 O_6) is soluble in water but is not soluble in hexane (C_6H_14) because compounds that have many OH's have polarity that attracts polar water but repels nonpolar hexane. compounds that contain oxygen will repel compounds that don't. hexane

Explanation / Answer

1.B

amylase present in saliva amylose converted to glucose

2. c

amylase present in saliva amylose converted to glucose.

3. A

glucose polar compound . It is soluble in polar solvent water but hexane is non polar compound . it is in soluble in water.

4. A fructose

       B. glucose

5. A co2

6. D H2O

7. A C

8.C

Related Questions

Navigate

• Browse (All)
• Browse W
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.