Boiling usually destroys enzymes.
it will be heavier and it will turn different colors. Also it will decrease the rate
Boiling amylase will denature the enzyme, causing it to lose its three-dimensional structure and therefore its ability to catalyze reactions effectively. This will result in a decrease or loss of enzymatic activity.
The solute increases the boiling point of the solvent
If the solid is insoluble, it will have little or no effect on the boiling point. If it is soluble, it will raise the boiling point.
The boiling point is higher.
Lowering the pressure the boiling point is also lower.
increases the boiling point
Freezing typically slows down enzyme activity by reducing the kinetic energy of the molecules, leading to a decrease in reaction rates. Boiling, on the other hand, denatures enzymes by disrupting the bonds holding the enzyme's three-dimensional structure together, effectively rendering the enzyme inactive.
Boiling typically denatures peroxidase enzymes, leading to a loss of activity. The high temperatures disrupt the enzyme's structure, preventing it from functioning properly as a catalyst for peroxidase reactions.
yes
yes
The freezing point is lower and the boiling point is higher.