Also known as: am.
AM stands for various terms. Discover the full forms, meanings, and possible interpretations of AM across different fields and industries.
An amylase () is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.
MedicalPhysiologyThe unbranched form of starch, containing glucose residues in ?-1,4 linkage.
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