To determine the optimal pH level for Amylase based on the given data, we need to look for the pH level at which the enzyme takes the least amount of time to produce 10 grams of Maltose.
Here's the provided data on pH levels and corresponding times:
[tex]\[
\begin{array}{|c|c|}
\hline
\text{pH Level} & \text{Time to produce 10 grams of Maltose (sec)} \\
\hline
2 & 60 \\
4 & 35 \\
6 & 20 \\
8 & 21 \\
\hline
\end{array}
\][/tex]
From the table, we need to identify the pH level where the enzyme takes the least time. Comparing the times:
- At pH 2, it takes 60 seconds.
- At pH 4, it takes 35 seconds.
- At pH 6, it takes 20 seconds.
- At pH 8, it takes 21 seconds.
The minimum time is 20 seconds, which occurs at pH 6.
Therefore, the optimal pH level for Amylase to be most efficient at breaking down carbohydrates into Maltose is:
[tex]\[
\boxed{6}
\][/tex]
