An enzyme is a catalyst for chemical reactions. Three variables that can cause an enzyme to lose its ability to function are temperature, pH level and concentration.
The answer is: "Excessive salt ions can cause an enzyme to denature." Although most enzymes function near neutrality, in the range of pH 6-8, there are some exceptions. For example, Pepsin, a digestive enzyme, works best at pH 2. While some coenzymes are inorganic, there are several organic coenzymes as well.
Many things can denature proteins. Proteins have different optimal ranges in pH and temperature and outside of these optima then the enzyme will not work as well or at all. Also specific detergents will denature an enzyme depending on the enzyme.
By changing the amino acids, you may have also changed the pH of them and enzymes will only work at a certain pH level. This level is different for different enzymes. So the amino acids may well have denatured the enzymes.
So that when the substrate is added, the reaction between the enzyme and the substrate will cause a change in color
There are many possibilities. If the mutations occurs but it does not change the amino acid sequence due to the redundancy (codon degeneracy) of the genetic code, then the mutation is silent and no effect is observed. If the mutation occurs and the amino acid sequence is changed, but the new amino acid has similar properties to the original amino acid (e.g. aspartic acid -> glutamic acid) and the position of the mutation is far away from the active site, then the mutation will likely have minimal effects on the structure and function of the protein. However, if the mutation changes the amino acid sequence such that the new amino acid has a very different property to the original (lysine -> valine) or if the mutation occured close to the acitive site, then it is very likely that the structure and function of the protein will be compromised. Lastly, there is also the marginal chance that the last type of mutation described above actually increases the effectiveness of the protein. Though this is exceedingly rare, it is the driving force behind evolution.
The answer is: "Excessive salt ions can cause an enzyme to denature." Although most enzymes function near neutrality, in the range of pH 6-8, there are some exceptions. For example, Pepsin, a digestive enzyme, works best at pH 2. While some coenzymes are inorganic, there are several organic coenzymes as well.
When a protein is denatured, this can cause an enzyme to lose its confirmation.
This pressure will ultimately interfere with the nerve's ability to function normally.
Used to refer to the ability of a gene to cause multiple physical characteristics that are not related with the gene function.
Damage to the frontal lobe in the brain can cause loss of executive function. Executive function is a persons ability to plan things or foresight.
Explanatory (or independent) variables are variables such that changes in their value are thought to cause changes in the "dependent" variables.
A and b are the variables cause they represent a number
Yes
Heat
significant personal distress
Physical activity can alter the shape of enzyme which can cause damage or may the enzyme become inactive
Your cold or virus certainly can cause your liver enzyme levels to rise. There are a number of other factors that could cause this as well.