Answer:
Each enzyme functions at an optimum temperature. Below the optimum temperature, the enzyme's function slows, and will eventually become inactive. Above the optimal temperature, the enzyme's activity will slow. Too far above the optimum temperature and the enzyme becomes denatured (its shape changes) and it can no longer function. Amylase is the enzyme that breaks starch (amylose) down into maltose. The amylase and the starch were placed in the water bath to allow the reaction to occur at amylase's optimum temperature of 37 C.
