What kind of inhibitory effect does copper sulphate have on the reaction between fungal amylase and starch?
You can a) experiment with different concentrations of copper sulphate to see whether it is acting as an inhibitor b) read around the topic in your textbook and elsewhere and guess whether copper is likely to work as a competitive or non-competitive inhibitor and whether you think the reaction between copper and amylase is likely to be reversible c) experiment with different concentrations of starch to see whether starch is competing with copper for the active sites on the amylase.
