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Effect of temperature on hydrolysis of starch α-Amylase from malt is used to hydrolyse starch. The dependence of initial reaction rate on temperature is determined experimentally. Results measured at fixed starch and enzyme concentrations are listed below. Temperature (^∘C) Rate of glucose production (mmol m^-3 s^-1) 20 0.31 30 0.66 40 1.20 60 6.33 (a) Determine the activation energy for this reaction. (b) α-Amyl
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