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Biology, 22.06.2019 01:30
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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This is the main structural axis of the plant that supports leaves, flowers and fruits; transports fluids; stores nutrients and produces new tissue.
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Why were the results whit just water so much different than the trials with the detergent ?
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