In our bodies, enzymes in our saliva and pancreas hydrolyse polysaccarides like starch and dissacharides (sucrose) to produce glucose that our body needs. How can we achieve this in the lab

Explanation:

The enzymatic digestion of starch by amylase can be performed in the laboratory by several ways. But below there is an example of it

In order to have the best protein performance we have to set the temperature of the reaction to 37 celsius degrees.

The wrong temperature and the pH can unfold the enzymes and make the binding site inefficient.

By the final step the glucose will be produced by the enzymatic digestion of amylase.

It's attached the scheme of the hydrolyzation of a starch strain

water is a polar molecule. a chemical bond is a force of attraction between atoms or ions. bonds form when atoms share or transfer valence electrons. atoms form chemical bonds to achieve a full outer energy level, which is the most stable arrangement of electrons. so, false

explanation:

in h2o molecule, two water molecules are bonded by a hydrogen bond but the bond between two h - o bonds within a water molecule are covalent. the greater the electronegativity difference, the more ionic the bond is. bonds that are partly ionic are called polar covalent bonds. nonpolar covalent bonds, with equal sharing of the bond electrons, arise when the electronegativities of the two atoms are equal.