2.5 Nakula investigated the effect of heat on amylase. Amylase is an enzyme
that makes starch molecules break down into sugar molecules.
P
• Nakula put some amylase solution into two boiling tubes,
P and Q
• He boiled the solution in tube P. He did not heat tube Q.
• He waited until the solution in tube P had cooled down to
room temperature.
• He added equal volumes of starch solution to tube P and
boiled amylase amylase
• After 10 minutes, he tested both tubes for sugar.
and starch and starch
• Nakula found that there was sugar in tube Q. but not in tube P.

The structure of amylase deteriorates due to high temperature of the solution.

This experiment shows that the structure of amylase deteriorates due to high temperature which prevents this amylase from performing its function properly.

At high temperatures the amylase will break starch down very slowly or not at all due to denaturation of the enzyme's active site due to which it can't perform its function properly so we can conclude that high temperature denatures amylase enzyme.

i know insulin is primary but i dont know the others im sorry

explanation:

a  solution  is always transparent, light passes through with no scattering from solute particles which are molecule in size. the  solution  is homogeneous and does not settle out. a colloid is intermediate between asolution  and a  suspension. while asuspension  will separate out a colloid will not.