a) To investigate the effect of saliva on starch;
b) A - brown colour / colour of iodine persists;
B - Blue black ;
c) A - Starch has been digested / starch has been broken down / amylase hydrolyses starch to maltose hence starch absent; (no colour change)
B - Enzyme / salivary amylase denatured ;
d) Optimum temperature for enzyme amylase activity;
sharon kalunda answered the question on May 23, 2019 at 13:18
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