There are to questions.
The answer should be a direct answer.
You should write on your own words (NOT COPY PASTE), with in and end text references (Only from .gov, prefer from journal article and/or book with recent year.
Question one: Use your knowledge of enzyme function based on your results to explain why food is stored at 40C to prevent spoilage?
Question two: 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?
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