Amylase becomes denatured at a temperature of 80°C. During an experiment to study the effect of varying temperature on enzyme activity, amylase's reactivity with starch was measured at body temperature (37°C), and then again at an increased temperature of 42°C. How would this increase in temperature affect the experiment

The increase in temperature affects the experiment in such a way that amylase does not efficiently break down starch than it was in normal body temperature (37°C). This is because the structure of amylase will change, thus it cannot interact well with starch than its original structure at 37°C.

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jamuuj jamuuj · Answer 2 · 2018-11-29T22:52:12-05:00

Answer;

The rate of reaction will increase

Explanation;

Enzymes are biochemical catalysts that are protein in nature and they catalyze various metabolic reactions.
Enzymes are sensitive to temperature and pH. Enzymes work best at specific temperature and pH called optimum temperature and optimum pH.
The rate of reaction increases as the temperature increases, up to optimum temperature where the rate of reaction will be maximum. A temperature higher than optimum temperature would denature the enzyme, and on the other hand low temperatures inactivates the enzymes, thus the reaction can not take place.