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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Amylase becomes denatured at a temperature of 80°C. During an experiment to study the effect of vary...
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