Final answer:
Boiling causes enzyme denaturation, decreasing amylase activity, while freezing reduces molecular motion, also decreasing amylase activity. Both extremes of temperature negatively affect enzyme function.
Step-by-step explanation:
The effect of boiling and freezing on the activity of the amylase enzyme can be predicted based on our understanding of enzyme activity and temperature. Boiling typically results in denaturation of enzymes, which means the protein structure is altered and the enzyme loses its functional shape. This denaturation process decreases enzyme activity because the enzyme can no longer efficiently bind its substrate and catalyze the reaction. On the other hand, freezing significantly slows down enzyme activity because molecular motion is reduced at lower temperatures, leading to a decrease in the number of collisions between enzyme and substrate. However, enzyme activity does not increase when temperatures are lowered to the point of freezing.
Therefore, based on the information provided, the correct answer is that boiling will decrease activity, and freezing will also decrease activity of the amylase enzyme. This aligns with the general patterns of how temperature affects enzyme activity, with both very high and very low temperatures leading to a decrease in enzymatic reactions.