This experiment investigates how temperature affects the activity of amylase in breaking down starch, showing that enzyme efficiency peaks at 40℃ and decreases at lower or higher temperatures due to reduced molecular motion or denaturation.

This experiment investigates how different pH levels affect the activity of catalase in yeast by observing the movement of yeast beads in hydrogen peroxide. By tracking bead motion as oxygen is released, students can visualize enzyme activity and better understand how pH influences biochemical reactions.