The saccharogenic method for amylase determinations measures

• A. The amount of product produced
• B. The amount of substrate consumed
• C. The amount of iodine present
• D. The amount of starch present

Answer: (A)

In the saccharogenic method for amylase determinations, you quantify the sugars produced when amylase hydrolyzes starch. As starch is broken down, reducing sugars like maltose and glucose are formed, and the assay measures how much of these products appear. A colorimetric reaction (often with DNS) correlates the amount of reducing sugar with enzyme activity, so the readout reflects the amount of product produced.

This is why the method focuses on product formation rather than how much starch remains or how much substrate has been consumed. The iodine test, which detects starch, isn’t used here, and measuring substrate depletion is less direct for this approach.