In addition to destabilizing glucose for subsequent breakdown, what else does phosphorylation of glucose do

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

Most enzyme names end in the

The cell membrane controls what enters and leaves the cell. which of the structures in the diagram below is the cell membrane? — f оооо