Scientists studied how pH affects the function of amylase, an enzyme that breaks down starch into simple sugars. In this experiment, identical amounts of starch solution and amylase enzyme are mixed in test tubes at different pH levels (3, 5, 7, 9, and 11). Each reaction takes place at a constant temperature and for the same amount of time. The amount of sugar produced is measured using colorimetric assay and recorded dafter 10 minutes. All other conditions (enzyme concentration, starch concentration, temperature, and time) are kept constant.