It decrease the freezing point due to the temperature as observed....
the temperature at which the solution freezes is lowered.
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.
the temperature at which the solution freezes is lowered.
the temperature at which the solution freezes is lowered.
The freezing point is lower and the boiling point is higher.
the temperature at which the solution freezes is lowered.
the temperature at which the solution freezes is lowered.
boiling point is increased and freezing point is decreased
Napthlene balls sublimates (turns into vapour) when heated...
really awesome taste....especially white one
Freezing doesn't effect the enzymes since freezing does not permanently affect enzyme structure. Boiling permanently changes the structure and can change the enzymes.
It lowers the freezing point.
freezing provides unsuitable temperature for activities of enzymes
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.
the temperature at which the solution freezes is lowered.
no
the temperature at which the solution freezes is lowered.