NaCl & Amylase: Rate of Reaction & Why?

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How and why does NaCl affect the rate of reaction between amylase and starch? Please can someone help?
 
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may be the ionic NaCl interferes with the ionic groups of either starch or amylase? e.g. shape of the active site of amylase altered?
 
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It seems like a simple enough question: what is the solubility of epsom salt in water at 20°C? A graph or table showing how it varies with temperature would be a bonus. But upon searching the internet I have been unable to determine this with confidence. Wikipedia gives the value of 113g/100ml. But other sources disagree and I can't find a definitive source for the information. I even asked chatgpt but it couldn't be sure either. I thought, naively, that this would be easy to look up without...
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