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Amylase becomes denatured at a temperature of 80°c. during an experiment to study the effect of varyingtemperature on enzyme activity, amylase’s reactivity with starch was measured at body temperature (37°c), andthen again at an increased temperature of 42°c. how would this increase in temperature affect the experiment
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Biology, 22.06.2019 14:00
What is one reason why transpiration is important in plants? question 19 options: it produces food from the sugar in the plant cells. it enables the flow of water out of the plant. it produces carbon dioxide in the leaves of the plant.
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