Amylase Required Practical

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Across
  1. 5. site – the part of the enzyme that fits the substrate.
  2. 7. – the best condition for enzyme activity.
  3. 8. variables – things you keep the same (volumes, concentrations, timing).
  4. 9. variable – what you measure (time for starch to disappear).
  5. 10. – a large carbohydrate molecule (substrate for amylase).
  6. 12. – the molecule an enzyme acts on (here: starch).
  7. 14. of reaction – how quickly the enzyme breaks down starch.
  8. 15. variable – what you change (e.g. temperature or pH).
Down
  1. 1. – the sugar produced when starch is broken down.
  2. 2. – when the enzyme’s shape changes so it no longer works.
  3. 3. – the molecule made after the reaction (here: maltose).
  4. 4. – something that speeds up a reaction without being used up.
  5. 6. – chemical used to test for starch (blue‑black if starch is present).
  6. 11. – the enzyme that breaks down starch into maltose.
  7. 13. – a biological catalyst that speeds up chemical reactions.