1. What effect does boiling temperatures have on the rate of enzymatic reactions?

2. What happened when you varied the concentration of enzyme?

3. What two things could you measure to determine the rate of an enzymatic reaction?

4. "Enzyme combines with (? ? ? ?) to give Products" What is (????)

5. How does an acid pH affect the reaction rate of amylase?

6. Is amylase a protein?

7. What is an "active site"?

8. What are some things that can denature proteins?

9. When an enzyme is denatured, what happens to the ability of the active site to bind substrate?

10. What letters usually end the names of enzymes?

11. Amylose (the main component of starch) is a complex polysaccharide (a sugar). You can tell it is a "sugar" by what part of its name?

12. Cellulose is a very complex polysaccharide. Fructose, and sucrose are also saccharides (sugars). What common sugar is the breakdown product produced when amylase breaks down starch?

13. Cooling solutions of enzymes doesn't denature them. Why did this slow down your enzymatic reactions?

14. After they treat amylase with heat or change it's pH, many people forget to put starch in their solutions just before they begin the timing assay. This mistake produces what kind of results?

15. What is "Diffusion?"

16. What is "Osmosis?"

17. What will you measure in the Inv. 2, involving syrup and dialysis tubes?

18. What substance will you add to small tubes, then try to read printed text through the tubes?

19. If you can read text through the tubes referred to in 18, above, what does it mean about the cells involved?

20. What will you immerse in a solution of strong salt water (10%)?