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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Tony Ortiz

Biology

30 March, 08:14

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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Conan · Answer 1

The 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 37°C.