Question

effects of amylase concentration on starch digestion in saliva
which conclusions are supported by the data shown here? select all that apply.
higher levels of amylase increase the rate of digestion of starch molecules.
amylase levels in saliva decrease over time.
individuals must have high amylase levels in order to digest starch molecules.
some other component of saliva also contributes to the digestion of starch molecules.

Explanation:

1. The "High amylase" line drops more steeply than the "Low amylase" and "No amylase" lines, indicating a faster rate of starch digestion with higher amylase levels.
2. The graph shows the amount of starch in the sample over time, not the amylase levels in saliva over time.
3. The "Low amylase" line also shows some digestion, so high amylase levels are not necessary for starch digestion.
4. The "No amylase" line still shows a slight decrease in starch over time, suggesting other components in saliva contribute to starch digestion.

Answer:

Higher levels of amylase increase the rate of digestion of starch molecules.
Some other component of saliva also contributes to the digestion of starch molecules.