An enzyme can also be denatured by temperature, therefore the activity of amylase was tested at four different temperatures of 80°C, 37°C, 22°C, and 4°C as seen in figure 5. Since amylase is an enzyme found in animal saliva, it functions optimally at body temperature, 37°C so it was expected that at 37°C the time it takes for starch digestion will be lowest. The time taken to digest starch (in seconds) was 170, 100, 170, and 100 respectively. One possible reason for seeing a time of 100 seconds at both 37°C and 4°C was that instead of keeping the reaction tubes in the water-baths or ice baths as the experiment was being performed, they were taken out and left to sit before the experiment started, possibly giving the enzyme a chance to re-nature. The other two results for 80°C and 22°C both are indicative that amylase functions less optimally at a temperature other than 37°C. These results indicate that temperature does have an effect on amylase’s ability to digest starch. At 80°C much of the enzyme could have been denatured explaining the extra 70 seconds it took from the ideal 100 seconds at 37°C. At 22°C it still is possible that the reaction might not be so kinetically favorable which explains why the reaction still happens, but 70 seconds slower than at 37°C. The difference in times might have been even greater if the lab protocol was followed where it called for time measurements every 30 seconds. Instead time measurements were taken every 10 seconds as in the first two experiments.