Asked by Lucy
I added amylase to a cornstarch suspension.
I thought that amylase breaks down starch into oligosaccharides.
But then I heated up the amylase + cornstarch solution and added Benedict's reagent to it (which tests for the presence of monosaccharides). The solution changed colour to orange, indicating the positive presence of monosaccharides, not oligosaccharides.
So why did amylase break down starch into monosaccharides? Or am I mistaken in thinking that amylase only breaks down starch into oligosaccharides?
I thought that amylase breaks down starch into oligosaccharides.
But then I heated up the amylase + cornstarch solution and added Benedict's reagent to it (which tests for the presence of monosaccharides). The solution changed colour to orange, indicating the positive presence of monosaccharides, not oligosaccharides.
So why did amylase break down starch into monosaccharides? Or am I mistaken in thinking that amylase only breaks down starch into oligosaccharides?
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