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Fatty acids are hydrocarbon chains of various lengths and degrees od unsaturation and terminate with carboxylic acid groups</span>
Answer: It is important to control the variables so the evidence from the experiment are as accurate as possible.
So the answer for (a) is basically the enzyme is breaking down the protein (which is the colored part) and this leaves the clear.
For the constants it would be the film and the temperature that the solution is at
For the final question, they could be improved by using more data and multiple trials
