Question

explain why is it important to use the same amount of saliva and starch in experiments

Answer 1

The test tube at 37 °C reaches the achromic point quickest compared to the other two. At high temperatures, the enzyme gets denatured and at low temperatures, the enzyme is deactivated. Hence, it takes more time for starch to be digested at temperatures outside 37° C.

Answer 2

Answer:

The test tube at 37 °C reaches the achromic point quickest compared to the other two. At high temperatures, the enzyme gets denatured and at low temperatures, the enzyme is deactivated. Hence, it takes more time for starch to be digested at temperatures outside 37° C

Explanation:

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