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Cells adjust their pH i accordingly upon an increase in acidity or basicity, usually with the help of CO 2 or HCO 3 – sensors present in the membrane of the cell. [3] These sensors can permit H+ to pass through the cell membrane accordingly, allowing for pH i to be interrelated with extracellular pH in this respect. [12]
Hen egg white lysozyme is thermally stable, with a melting point reaching up to 72 °C at pH 5.0. [5] However, lysozyme in human milk loses activity very quickly at that temperature. [6] Hen egg white lysozyme maintains its activity in a large range of pH (6–9). [7] Its isoelectric point is 11.35. [8]
Saliva on a baby's lips. Saliva (commonly referred to as spit or drool) is an extracellular fluid produced and secreted by salivary glands in the mouth.In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lipase and amylase), and antimicrobial agents (such as secretory IgA, and lysozymes).
The optimum pH for its action is approximately 7. [10] Its concentration does not correlate with the amount of HCl or pepsin in the gastric juice, e.g., intrinsic factor may be present even when pepsin is largely absent. [11] The site of formation of the intrinsic factor varies in different species.
Secretion: Saliva is the primary secretion of the oral mucosa. It has many functions including lubrication, pH buffering and immunity. The lubricating and antimicrobial functions of saliva are maintained mainly by resting; saliva results in a flushing effect and the clearance of oral debris and noxious agents.
The γ-amylase has the most acidic optimum pH of all amylases because it is most active around pH 3. They belong to a variety of different glycoside hydrolase families, such as glycoside hydrolase family 15 in fungi, glycoside hydrolase family 31 of human MGAM , and glycoside hydrolase family 97 of bacterial forms.
saliva: Active at gastric pH levels. Optimum pH is about 3.5-6. Secreted by several of the salivary glands (Ebner's glands at the back of the tongue (lingua), the sublingual glands, and the parotid glands) –
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]