gastrointestinaal tract. Slide 6 Starch digestion is also different in various foods with diferent components. Proteins that attaches to starch granules may make harder to digest starch. Cooking starch with protein may also reduce effectness of digestion. Protein forms around starch and it is harder to break through to starch. Ohter study found out that adding sodium sulphite to starch can prevent enzyme-resistant polymers that increase the speed of digestion because amylotic enzymes can easily hydrolyse starch. Removing gluten may also work to increase digestion time, but adding it back doed not reverse the reaction. Slide 7 This study found out how important is starch in our everyday life. Starch is one of the most important carbohydrates in our diet and therefore we studies how we can imprõve or decrease the digestion of starch by thermal treatment or adding different chemicals. Starch is easier to digest, when food is cooked and added components like sodium sulphite, but digestion
rate slows substrate runs out; or other factor(s) / named factor, affect the rate; AVP; e.g. increase in number of yeast cells increases rate of respiration, qualified ref to time taken for adjustment to conditions (in slow production) max 4 (c) slower rate of respiration enzymes(s) to, metabolise / hydrolyse / digest / breakdown, maltose not present; genes switched on; time for enzymes to be synthesised; ref to, membrane transport / ease of passing through membrane; AVP; e.g. facilitated diffusion max 2 [14] 170. (a) provides oxygen for aerobic respiration; any detail, e.g
annaabi.ee 
