Biology Students in Action!

Banana Split!
May 20, 2019
Grade 4 Fundraiser
May 27, 2019

Biology Students in Action!

Grade 11 students are studying the thermal stability of α-Amylase and how it affects the starch hydrolysis under acidic conditions. Bacillus amyloliquefaciens α-Amylase enzyme is used in food, processing, textiles and paper industries. We love learning about what our world is made of!  

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