Amylase becomes denatured at a temperature of 80°C. During an experiment to study the effect of varying temperature on enzyme activity, amylase's reactivity with starch was measured at body temperature (37°C), and then again at an increased temperature of 42°C. How would this increase in temperature affect the experiment?
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Biology, 22.06.2019 01:00
Drag each label to the correct location on the table. each label can be used more than once. decide whether each statement describes saturated fat, unsaturated fat, or both saturated and unsaturated fats.
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Amylase becomes denatured at a temperature of 80°C. During an experiment to study the effect of vary...
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