a) how is amylase activity slowed at non-ptimal pH?
b) lets suppose their are 2000 glucose molecules in aparticular starch molecule, how many maltose molecules will beproduced if hydrolysis of the starch molecules to maltose iscomplete?
c) mention 3 way in which one can detect thepresence or absence of starch in a enzymatic reaction?
d) do all enzymes fuction optimally at the same temperature?
e) does an enzymatic chemical reaction get its activation energyfrom the enzyme molecules?
f) how do elevated temperature contribute to the denaturation of anenzyme?