BI-1392
Effect of temperature and pH on enzymes
Biology · Secondary 4 · Hard · Effect of temperature and pH on enzymes
A student investigates the effect of temperature on the activity of an amylase enzyme. At 37 °C, starch is completely broken down in 4 minutes. At 60 °C, no starch is broken down after 10 minutes.
Which statement best explains the result at 60 °C?
Which statement best explains the result at 60 °C?
- The enzyme is denatured so its active site no longer fits the starch molecules.
- The enzyme is used up completely at 60 °C before it can act on starch.
- The enzyme becomes inactive because the temperature is below its optimum.
- The starch molecules are denatured so they cannot react with the enzyme.
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