Emery Franklin

Chemistry

27 October, 12:38

The enzyme α-amylase increases the rate at which starch is broken down into smaller oligosaccharides. it does this by

a. decreasing the equilibrium constant of the reaction.

b. increasing the change in free energy of the reaction.

c. decreasing the change in free energy of the reaction.

d. increasing the change in entropy of the reaction.

e. lowering the activation energy of the reaction.