BI-179
Effect of temperature and pH on enzymes
Biology · Secondary 3 · Hard · Effect of temperature and pH on enzymes
A student measures the time taken for starch to be completely broken down by amylase at 20 °C and at 40 °C. At 40 °C, the starch disappears in half the time. What is the most likely reason?
- Higher temperature increases the rate of enzyme–substrate collisions.
- Higher temperature changes starch into a different substrate.
- Higher temperature permanently denatures the enzyme.
- Higher temperature increases the amount of starch present.
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