Effect of time on the digestion of starch

At lower temperatures, the enzyme salivary amylase is deactivated and at higher temperatures, the enzyme is denatured. Therefore, more time will be taken by enzyme to digest the starch at lower and higher temperatures. At 37° C, the enzyme is most active, hence, takes less time to digest the starch. The digestion of starch begins with salivary amylase, but this activity is much less important than that of pancreatic amylase in the small intestine. Amylase hydrolyzes starch, with the primary end products being maltose, maltotriose, and a -dextrins, although some glucose is also produced.

Explanation:

60 minutes im pretty sure

protist eukaryotes that are not plants, animals, or fungi ("misfits")