They strengthen the internal chemical bonds of enzymes making them more efficient.

They broaden the capacity for enzymes to catalyse reactions, resulting in a wider range of possible reactions.

They change the physical structure of enzymes making them more efficient.

They denature enzymes and prevent them from working correctly.

The point at which all iodine has been hydrolysed.

The point at which all amylase has been hydrolysed.

The point at which all maltose has been hydrolysed.

The point at which all starch has been hydrolysed.

show no amylase activity.

show high levels of amylase activity.

show average levels of amylase activity.

show low levels of amylase activity.

Enzymes that help break down starch.

Plant hormones that trigger production of enzymes that help break down cellulose.

Enzymes that convert maltose into two monosaccharides of glucose.

Plant hormones that trigger production of enzymes that help break down starch.

protein into polypeptides.

polypeptides into amino acids.

carbohydrates into disaccharides.

lipids into fatty acids and glycerol.

Iodine detects the presence of buffer.

Iodine detects the presence of starch.

Iodine detects the presence of amylase.

Iodine detects the presence of cellulose.

Extract volume.

Seed mass.

Optimal working temperature.

Time to reach achromic point.