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