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?
A)
The reaction will stop.
Eliminate
B)
The enzyme would become inactive.
C)
The rate of reaction will increase.
D)
The rate of reaction will decrease.

Question

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?
A)
The reaction will stop.	
Eliminate
B)
The enzyme would become inactive.	
C)
The rate of reaction will increase.	
D)
The rate of reaction will decrease.

koikkara · Answer

@sarahsorensen      $\color{blue}{\huge\tt{Welcome~}}$ $\huge\mathcal{to}$ $\color{red}{\huge\tt{Open~Study~!}}$

anonymous · Answer

@sarahsorensen This is difficult due to poor wording of the question, but I believe I can help.  Here is an analogy:

When you want to dissolve salt or sugar into water, it dissolves easier and faster in hot water than cold water.