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Because high temperature irreversibly denatures most proteins ( it breaks the bonds holding the active site together), ruining the 3D structure necessary for biological activity. This doesn't allow the starch to be broken down, because the active sight is the perfect shape for the starch ( rather like antigens and antibodies)

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13y ago
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12y ago

if the temperature is lower than the human body temperature it reacts with less effect the lower the temperature the worse (does not apply to more than 37 degrees)

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14y ago

due to change in conformational activity

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Q: Why did the amylase not work above 56 degrees?
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