A. Which color indicated that starch was still present in the test tube? Which color indicated that the starch was no longer present? B. When the starch ?disappeared? as indicated by the color change, what happened to it? C. What is the variable in this exercise? What could be considered the control treatment? D. Based on the results recorded in Data Table 1, which temperature(s) is/are optimal for enzyme conversion activity? Which temperature facilitated the conversion ?rst? Second? E. Did other temperatures facilitate enzyme activity at all? Why or why not?
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