Final answer:
In the digestion of starch, the reactant is starch and the products are glucose molecules. Enzymes like amylase and maltase facilitate this process by breaking down complex carbohydrates into absorbable simple sugars.
Step-by-step explanation:
Understanding the Digestion of Starch
The process of breaking down starch into glucose involves several stages and enzymes. Initially, starch is acted upon by the enzyme salivary amylase in the mouth, which cleaves the starch into smaller molecules, primarily dextrins and then to the disaccharide maltose. Eventually, maltose is further broken down by the enzyme maltase to produce glucose, the simplest form of sugar that cells can utilize for energy.
Therefore, in this specific reaction, the reactant is starch and the products are glucose molecules. Amylase and maltase are critical enzymes in the digestion process that facilitate the conversion of complex carbohydrates into simple sugars that are easily absorbed by the body.
Moreover, it's significant to note that starch is a polysaccharide composed of glucose monomers linked by 1-4 or 1-6 glycosidic bonds, forming structures like amylose and amylopectin. During digestion, these bonds are hydrolyzed, releasing the glucose units.