outline the use of a colorimeter for measuring the progress of enzyme-catalysed reactions that involve colour changes
investigate and explain the effects of the following factors on the rate of enzyme-catalysed reactions: • temperature • pH (using buffer solutions) • enzyme concentration • substrate concentration • inhibitor concentration
describe and carry out a semi-quantitative Benedict’s test on a reducing sugar solution by standardising the test and using the results (time to first colour change or comparison to colour standards) to estimate the concentration