Heat would make most enzymes unnecessary as added heat would allow (many) reaction to achieve activation energy without the need of a helping enzyme. In a biological system most enzymes are proteins and as heat denatures proteins the effect would be to destroy their functionality.
-Heat, temperature, &pHtemperature, pH level, concentration of enzyme, concentration of substrate( my sec.1 science book)
To a certain point, heat will increase enzyme activity because more collisions will be taking place between the enzyme and substrates. However, if there is too much heat, an enzyme can denature (change its shape) and inactivate. This is caused because the increase in heat disrupts the bonds in the tertiary structure of the enzyme. Due to the disruption of bonds, the enzyme can no longer interact with the substrates.
The enzyme becomes saturated by the substrate and enzyme activity plateaus.
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.
Ph level, enzyme concentration, substrate concentration etc
-Heat, temperature, &pHtemperature, pH level, concentration of enzyme, concentration of substrate( my sec.1 science book)
With a lot of heat, the enzyme will be denatured meaning it will lose its shape and therefore its function.
3 factors that affect the speed of an enzyme catalysed reaction are: .Temperature .Enzyme Concentartion .Substrate concentration
It doesn't
Each enzyme has its ideal temperature
To a certain point, heat will increase enzyme activity because more collisions will be taking place between the enzyme and substrates. However, if there is too much heat, an enzyme can denature (change its shape) and inactivate. This is caused because the increase in heat disrupts the bonds in the tertiary structure of the enzyme. Due to the disruption of bonds, the enzyme can no longer interact with the substrates.
heat it
Heat
enzyme
The enzyme becomes saturated by the substrate and enzyme activity plateaus.
When an enzyme is frozen, it only slows down activity. Unlike boiling an enzyme, it does not stop it from working.
you can say enzyme reaction depends on ph, temp