Amylase becomes denatured at a temperature of 80°C. During an experiment to study the effect of varying temperature on enzyme ac
tivity, 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? A) The reaction will stop. B) The enzyme would become inactive. C) The rate of reaction will increase. D) The rate of reaction will decrease.
C, When you want to dissolve salt or sugar into water, it dissolves easier and faster in hot water than cold water. he increase in temperature affects the experiment in such a way that amylase does not efficiently break down starch than it was in normal body temperature (37°C). This is because the structure of amylase will change, thus it cannot interact well with starch than its original structure at <span> 37°C.</span>
