What effect did boiling have on amylase activity in the experiment?

What effect did boiling have on amylase activity in the experiment?

• A. Increased
• B. No effect
• C. Slightly decreased
• D. Decreased

Answer: (D)

Boiling tests how extreme heat affects enzyme function. Amylase, like all enzymes, is a protein whose specific shape creates the active site where starch binds. At boiling temperatures, the bonds that hold this folded shape break, causing denaturation. When the enzyme unfolds, the active site changes or is lost, so starch can’t bind properly and the reaction slows or stops. So amylase activity decreases notably when boiled, often to near zero. (Moderate warming can increase activity, but boiling is destructive to the enzyme.)

Boiling tests how extreme heat affects enzyme function. Amylase, like all enzymes, is a protein whose specific shape creates the active site where starch binds. At boiling temperatures, the bonds that hold this folded shape break, causing denaturation. When the enzyme unfolds, the active site changes or is lost, so starch can’t bind properly and the reaction slows or stops. So amylase activity decreases notably when boiled, often to near zero. (Moderate warming can increase activity, but boiling is destructive to the enzyme.)