What is the ratio of c, h, and o atoms in carbohydrates?
a: 1: 3: 1
b: 1: 6: 1
c: 1: 2: 1
d: 2: 3: 2

Amylase becomes denatured at a temperature of 80°c. during an experiment to study the effect of varyingtemperature on enzyme activity, amylase’s reactivity with starch was measured at body temperature (37°c), andthen again at an increased temperature of 42°c. how would this increase in temperature affect the experiment