If an amylase extract that was placed in boiling water bath for 10 min was able to make the amylase reaction..

Question

..mixture reaches achromic point (which means the starch in the amylase reaction mixture has been fully hydrolised whereby amylase is the enzyme that catalyses it), how should I correct the value of amylase activity for any stages?

(Unit of amylase activity: mg of starch hydrolised/unit time/g barley tissue)

Answer 1

Boiling for 10 minutes should have denatured the amylase.

Did you boil the extract in the absence of starch? (should do).Was the water at 100 degrees C when you put the amylase extract in? (should be).

You cannot "correct" your values  since something strange happened.