If you're converting from active dry to instant, you'll want to use about 75-80% of the yeast called for in the recipe. But I don't often bother, myself. The bread rises a bit faster than the recipe calls for, sometimes, but not much.
in digestion (biology): Digestion. The chemical reactions involved in digestion can be clarified by an account of the digestion of maltose sugar. Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together. The digestive enzyme maltase catalyzes a reaction in which a molecule of water is inserted at the point at which the two glucose units are linked, thereby...
The Basic Reaction Substrate enzyme Product. Todayâs Reaction Starch Salivary Amylase Maltose (polysaccharide) (disaccharide) =glucose + glucose SubstrateProductENZYME! Todayâs Reaction Starch Maltose ï¡ In todayâs experiment, you will monitor the breakdown of starch into maltose.ï¡ The speed of the reaction (reaction rate) will be dependent upon the temperature. ï· The reaction rate will also partially depend on your salivary amylase genes.ix well & Label this tube. Never add anything to this tube;Only remove. This is your enzyme for all experiments!!! 1.5 ml saliva + 1.5 ml buffer =3 ml âStock Saliva/Bufferâ. Procedure Overview: 4. Fill 5 test tubes with 5 ml each Starch Solution.