Biology, asked by diavora13, 4 months ago

In experiments with enzymes, the control often involves the boiled enzyme. Suggest why this type of control is used.???

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Answered by Anonymous

4

To measure your amylase activity, you will monitor the disappearance of amylase's substrate, starch. Starch reacts with iodine (which is yellow) to form a blue compound (Amax 620 nm). This reaction is the basis of a colorimetric assay for amylase activity.

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