Do enzymes break glucose down under boiling temperatures?
I conducted an experiment and I’m trying to understand why my test group with pH levels of 9 & 11 had absolutely no glucose, and why my other test tubes with pH levels of 4, 7, and 8 had glucose 3. I know that enzymes denature when the temperature becomes too high, but I’m trying to understand why glucose was present in the lower pH levels.
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