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What is Temperature Effects on Catalase and Amylase about?

The document summarizes an experiment that tested the effect of temperature on the enzymes catalase and amylase. It found that [1] catalase and amylase functioned properly at their optimum temperature of 37°C, but were denatured and did not function if exposed to temperatures above or below this optimum level. [2] Specifically, boiling catalase caused it to denature and no longer break down hydrogen peroxide, while amylase incubated at room temperature worked slowly to break down starch compared to the opti

Author

Denise Siojo

Language

EN