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