Question 1: Use your knowledge of enzyme function based on your results to explain why food is stored at 40C to prevent spoilage?
Question 2: Commercial laundries need to remove starch from cloths and linen. However, they usually use detergents at 650C with a pH of about 8.5. Discuss if an amylase enzyme preparation could be useful to such laundries and, if so, which source would be most useful? Your usual support is highly appreciated.