探索pH对酶活性的影响,现有稀释的鸡蛋清液体和鸡蛋煮熟后的蛋白碎块供选择,应选什什么，为什么、

I think it's 稀释的鸡蛋清液体, because all proteins in 鸡蛋煮熟后的蛋白碎 are denatured (including all enzymes)...so the activity of enzymes under different conditions would not be able to be tested.

酶其实也就蛋白质的一种，肯定是选鸡蛋清夜用于酶活性的检测啦～煮熟了的鸡蛋，蛋白质都变性钝化啦～

蛋清。熟鸡蛋酶都煮死了，测个屁啊

稀释的鸡蛋清液体啊！
熟的都没有活性了- -~