Enzymes never work at higher temperatures
Most likely Japan.
yes
chemist
In stars.
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The hypothesis that cooking temperature affects the rate of chemical reactions in food ingredients is most likely to explain the results of cooking at 60°C and 70°C. The higher temperature likely led to faster chemical reactions, resulting in more pronounced changes in the food's texture, flavor, and color compared to cooking at 60°C.
To answer a specific question, scientist form a hypothesis. If the hypothesis cannot be testable or answered, they'll give you a prediction of what will most likely happen from the results of the hypothesis.
To answer a specific question, scientist form a hypothesis. If the hypothesis cannot be testable or answered, they'll give you a prediction of what will most likely happen from the results of the hypothesis.
The most likely hypothesis for the experiment was that increasing the temperature would speed up the reaction.
After forming a hypothesis, a scientist is most likely to design and conduct experiments to test the hypothesis. This involves systematically collecting data and making observations to determine whether the hypothesis is supported or refuted. The results of these experiments will help the scientist draw conclusions and may lead to further testing or the development of new hypotheses.
What is the most likely explanation for the results in the graph?
Experiment done the most is doing hypothesis
Yes, if there is enough evidence and data to show that the hypothesis is most likely true.
Experiment done the most is doing hypothesis
The substrate has changed shape because of the high temperature.
Original Answer:I would tie it back in and show whether it helped to reject/fail to reject your hypothesis.Different Answer:A hypothesis (Informal definition), is basically a question based on anticipated results. The experiment is created to try to prove or disprove that hypothesis. When conducting an experiment, only three results can occur. That is the hypothesis is confirmed, the hypothesis is incorrect, or the results were inconclusive. Of the three possible answer, the third is the most maddening as it could indicate that something is wrong with your experiment.Sometimes the most fascinating discoveries come from observations that are either inconclusive, or disprove a hypothesis.
The hypothesis that enzyme activity is affected by temperature is likely the best explanation for the results at 60 and 70°C. Enzymes have an optimal temperature range for activity, and deviations from this range can decrease enzyme effectiveness. At 60 and 70°C, the enzyme may have been denatured, leading to reduced activity.