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2. Greases (lipids) are broken down by

  • Lipases
  • Proteases
  • Amylases
  • Carbohydrases

3. Enzymes have many commercial uses, such as

  • Biological washing detergents
  • Food preservation

4. Grass stains (proteins) are broken down by

  • Carbohydrases
  • Proteases
  • Amylases
  • Lipases

5. The temperature which causes the denaturation of an enzyme...

  • Can vary
  • Stays the same

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