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∙ 11y agoThe presence of H+ cations in an acidic solutions or OH- anions in a basic solution interact with the charged R-groups of the amino acids of the enzyme (a protein), causing them to lose their charge. This disrupts some of the bonds and interactions of the protein's tertiary structure, causing the enzyme to become denatured.
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∙ 13y agoEnzymes are a class of functional polypeptides. They are specific in mode of action and pH.
A strong acid like HCL in our Stomach denature the salivery Amylase Enzyme, but Pepsin and Renin secreted by Gastric glands function in an acidic medium of strong pH. 1to 2 in our stomach. rest of the enzymes function in alkaline medium.
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∙ 13y agoIn extreme pH/temperatures, the enzyme cannot work efficiently. When it is in an environment like this, it's tertiary structure loses its shape (denature ). Due to this, the enzyme can't perform it's function. STRUCTURE LEADS TO FUNCTION!
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∙ 12y agoa radical change of pH in any direction can cause a enzyme to denature
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∙ 13y agoI also need this question along with, heat.
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∙ 11y agomy big toe
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What are the factors of denature enzymes?
if u mean 'what are the factors that denature enzymes?' the answer is:--------- changes in pH and an increase in temperature
Identify two factors that could cause enzyme denaturation?
Temperature and pH are the two factors that can cause enzymes to denature.
Will enzyme activity be higher or lower if the pH is high?
Yes it does. Enzymes increase rate of reaction as the pH level increases but enzymes work best at optimum pH. If pH level still increase, then enzyme will become denatured and rate of reaction once again decreases.
What factors affect the activity of enzymes?
Enzymes work best in the pH and temperature that they are " designed " for. A pepsin enzyme works best in the low pH environment of the stomach, while amylase works best at mouth temperature and ~ 7 pH. Heat and out of range pH can denature enzymes and not only affect their activity but inactivate them.
What two factors can cause denaturing of an enzyme?
Temperature and enzymes. A good temperature example is the proteins in egg whites denaturing when exposed to heat. Specific enzymes denature specific proteins: lactase (an enzyme) denatures lactose (protein present in dairy products). Protein denaturation can be caused by a number of different factors. These include heat exposure, introduction to acidic surroundings, and exposure to high energy electromagnetic radiation.
What are the factors of denature enzymes?
if u mean 'what are the factors that denature enzymes?' the answer is:--------- changes in pH and an increase in temperature
What happens to enzymes at a low pH?
The activity of the enzymes depends on the specific pH needed.
What experimental conditions resulted in denature enzymes?
extreme pH, very high temperature
What make proteins like enzymes unwind when placed in extreme pH or temperature conditions?
Denature
If the pH level is increasedthan enzymatic rate will decreased?
Yes. when the pH level is too high then the enzymes will denature and become inactive. :)
Why must pH be controlled around enzymes?
A high pH can denature the enyme meaning it looses it's unque shape and stops working
Can salivary enzymes function in the acidic environment of the stomach?
No, enzymes like salivary amylase will denature when subjected to the low pH of the gastric juices. This is why there are similar, but slightly different enzymes released in the stomach. Some (like pepsin) are only activated through the high hydrochloric acid concentration.
Identify two factors that could cause enzyme denaturation?
Temperature and pH are the two factors that can cause enzymes to denature.
Does acid kill enzymes?
While "kill" isn't the right word for it since enzymes are not alive, a change in pH (becoming more acidic for instance) can cause an enzyme to denature and become useless.
Will enzyme activity be higher or lower if the pH is high?
Yes it does. Enzymes increase rate of reaction as the pH level increases but enzymes work best at optimum pH. If pH level still increase, then enzyme will become denatured and rate of reaction once again decreases.
What factors affect the activity of enzymes?
Enzymes work best in the pH and temperature that they are " designed " for. A pepsin enzyme works best in the low pH environment of the stomach, while amylase works best at mouth temperature and ~ 7 pH. Heat and out of range pH can denature enzymes and not only affect their activity but inactivate them.
What would happen to the activity of the intestinal enzymes if the pH of the small intestine remains at 2?
The activity of intestinal enzymes would likely decrease or become inhibited if the pH of the small intestine remains at 2. This is because the optimal pH for most intestinal enzymes is around neutral or slightly alkaline (pH 6-8). At a pH of 2, the acidic environment may denature or inactivate the enzymes, reducing their ability to catalyze chemical reactions.
