freezing provides unsuitable temperature for activities of enzymes
no
The freezing point is lower and the boiling point is higher.
yes
it will blow up
No, freezing foods has no effect on the caloric content of the food.
This depends on the freezing point.
it lowers the freezing point of the water
Salt mixes with the water raising it's freezing temperature above normal.
No food coloring does not effect the freezing rate.
The water molecules will slow down.
Freezing should have an effect on amylase. Amylase is an enzyme, which is therefore a protein, and has optimum conditions. Freezing it will severely slow it down, and I'm pretty sure will denature it, so yes it will completely reduce if not stop the effect of amylase. Freezing does not denature enzymes, heat does.
There is no effect of freezing on the mass of water when it freezes. The thing which is affected by freezing is its volume and hence, it's density.