Questions: What is the best pH for amylase activity? A. Amylase works best at pH 7 but generates a little maltose at pH 2. B. Amylase works equally well either pH; there is no noticeable difference. C. Amylase works best at pH 2 but generates a little maltose at pH 7.

The answer is the first one (A): Amylase works best at pH 7 but generates a little maltose at pH 2.

Explanation for each option:

• Option A: This is correct. Amylase, an enzyme that breaks down starch into sugars, typically has optimal activity at a neutral pH of around 7. This is because amylase is most active in the mouth, where the pH is close to neutral. It can still function at a lower pH, such as 2, but its activity is significantly reduced, resulting in only a small amount of maltose production.
• Option B: This is incorrect. Enzymes, including amylase, have specific pH ranges where they function optimally. Amylase does not work equally well at all pH levels; it has an optimal pH around 7.
• Option C: This is incorrect. Amylase does not work best at pH 2. A pH of 2 is highly acidic, which is not conducive to the optimal activity of amylase. The enzyme is denatured or significantly less active at such a low pH.

Summary: Amylase works best at a neutral pH of 7, which aligns with its natural environment in the mouth. It can still produce some maltose at a highly acidic pH of 2, but its activity is greatly diminished.