Abstract

At temperatures near and above the optimum for salivary amylase activity an increase in sodium chloride concentration from 4 × 10 −3, N to 4 × 10 −2, N increases amylase activity and, at temperatures above the optimum, slows the decrease in activity which accompanies an increase in temperature. These effects are due to an antidenaturant action of the sodium ion. At temperatures much below the optimum, increased NaCl within the range 4 × 10 −3 to 4 × 10 −2, N significantly reduces amylase activity. The combination and balance of these effects accounts for the increase in Q 10 for the amylase-starch reaction which accompanies an increase in sodium chloride concentration.

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