Freezing temperature make ice of the water in bacteria and completely stop there metabolic activity. Enzymes do not work at freezing temperature as they have no scope for movement in solid ice. So there activity halted.
It does not affect the temperature of the water, but solutes raise the boiling point and lower the freezing point.
there are three factors, but i only know 2: pH temperature
Temperature, atmospheric pressure and purity of the water.
Temperature, pH, solute concentration, and salt content just to name a few. Temperature and Ph affect the function of enzymes because our body has a temperature of around 37 degrees and the conditions in our stomach are acidic. So9f or the enzyme to work properly then the working condidtions have to be at least 37 degrees and they need to acidic otherwise the enzyme won't work properly.
yes it can i did it on my project
Freezing doesn't effect the enzymes since freezing does not permanently affect enzyme structure. Boiling permanently changes the structure and can change the enzymes.
Salt concentration and the pH! also the temperature and activations and inhibitors affect an enzymes actions
temperature and pH
Alcoholic fermentation involves the actions of enzymes. Enzymes function properly within their optimal temperature range. An increase or decrease in temperature can denature the enzymes, causing them not to function.
It doesn't.
Temperature can affect the mass of something and also freezing the object.
temperature and pH
It does not affect the temperature of the water, but solutes raise the boiling point and lower the freezing point.
The addition of salt to water will affect the freezing point as it the freezing point temperature is lowered. It's not the salt that lowers the temperature but it's because a new solution that was created.
Higher temperatures will inactivate peroxidase. The amount of inactivation is relative to the temperature.
Yes, temperature does affect the activity of enzymes. If the temperature increases too much, the enzyme can denature (unfold) itself which will move key amino acids necessary for enzymatic function away from each other, preventing enzymatic activity.
The activity of an enzyme is affected by temperature, pH and the concentration of the substrate.