How can pH 11 be the optimum for Amylase activity on starch in my experiment? (buffer solution was made with 0.2M boric acid and 0.05M citric acid with 0.1M tri-sodium phosphate wth 1% starch solution)

Question

anonymous · Answer

amylase never works on ph11 range of the phis 6.7 - 7.0 for this enzyme

nincompoop · Answer

start with the mouth and see what mechanism allows for carbohydrates to be broken down under the same circumstance of you're experimentation. 
amylase is released and starch are broken down even though at the same time we consume lemon or acid-based products up to pH 11

anonymous · Answer

yea @nincompoop but you know every enzyme is ph sensitive and acc to the situtation u mention above that is why some amount of tarch pases down in stomach due to inactivity of enzyme

anonymous · Answer

When I did my experiment I had 4 different pH buffer solutions and i put starch solution and enzyme in with iodine to indicate when there was no more starch (when reaction was over) and the order it went from fast to slow was pH11, 7, 5 and then 3. I wanted to know why pH 11would've been the quickest. (would it have something to do with another factor affecting the iodine colour change?)