Which effect does a gradual decrease in pH from 13 to 1 have on the action of amylase?

pH can be described as a measure that is used to depict the acidity and alkalinity of a solution usually on a logarithm scale. Some enzymes in the body functions with pH (Hydrogen concentration).

The effect of pH with a gradual decrease from 13 to 1 on the action of amylase would cause amylase to not function and the enzyme to become denatured.

Some particular enzymes need specific hydrogen concentration (pH) to work. The pH scale measures this with 7 being neutral. Concentration lower than 7 becomes acidic going down to 1 and those higher than 7 becomes more alkaline going up to 14.

Amylase needs a pH range from 6 to 7 to function properly in the stomach but as the pH concentration becomes lower going to 1, the surrounding turns acidic causing the enzyme to become denatured and not function.

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