Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 57 (1950) > Annual Issue
Document Type
Research
Abstract
The action of salivary amylase on amylo-type compounds is interpreted by most investigators as a random hydrolysis of the a-1, 4-glucosidic linkages. By this mode of action, intermediate reaction products which would have physical and chemical properties characteristic of the reaction mixture may be formed. The nature of these intermediates has been deduced from measurements of osmotic pressure, viscosity, iodine coloration, reducing power, etc. generally on crude enzymic digests. Investigations of this type which form the basis of the concept of random action are excellently reviewed by Hanes (9).
Publication Date
1950
Journal Title
Proceedings of the Iowa Academy of Science
Volume
57
Issue
1
First Page
203
Last Page
209
Copyright
©1950 Iowa Academy of Science, Inc.
Language
en
File Format
application/pdf
Recommended Citation
Pazur, John H.; French, Dexter; and Knapp, Doris W.
(1950)
"Mechanism of Salivary Amylase Action,"
Proceedings of the Iowa Academy of Science, 57(1), 203-209.
Available at:
https://scholarworks.uni.edu/pias/vol57/iss1/22