enzymes work best at body temperature, that is if the enzmes are human.
Anywhere as long as the conditions are right. If the pH is not right, the enzme might change and it would not react with the substrate. Temperature can also affect it.
At optimum temperature and pH for a start.
I think it is neutral but I'm not positive. It is either that, acidic, alkaline or basic. Most websites say body temperature, but what's that?
The pH of you mouth is about pH7.
Different enzymes work best at different pH. This is refered to as the ideal pH for the enzyme. For example, the digestive enzyme trypsin works best at an acidic pH while alkaline phosphatase works best at a basic pH. Therefore, enzyme activity varies with pH and this variation depends on the enzyme being studied
activators; inhibitors
Enzyme activity is affected by other molecules, temperature, chemical environment (e.g., pH), and the concentration of substrate and enzyme. Activators are molecules that encourage enzyme activity, and inhibitors are enzymes that decrease enzyme activity. Sometimes a cofactor is necessary for the enzyme to work.
Enzyme activity increases with temperature, but only up to a point.
There are several things that determine an enzyme's activity. The main determinants include the structure of the enzyme, temperature, pH and so much more.
For ya Answer : A Temperature of 35'C.
The enzyme has an optimal point of pH at which the enzyme works best. For example a catalase enzyme works best in a pH of 7. When the pH changes it denatures the enzyme causing it to not be able to react with the substrate.
Different enzymes work best at different pH. This is refered to as the ideal pH for the enzyme. For example, the digestive enzyme trypsin works best at an acidic pH while alkaline phosphatase works best at a basic pH. Therefore, enzyme activity varies with pH and this variation depends on the enzyme being studied
The enzyme is inactive at this point. New enzyme must be added to regain enzyme activity
Denature enzyme activity
Physical activity can alter the shape of enzyme which can cause damage or may the enzyme become inactive
When an enzyme is frozen, it only slows down activity. Unlike boiling an enzyme, it does not stop it from working.
activators; inhibitors
Cold temperatures have a drastic effect on an enzyme's activity level. Cold temperatures usually dramatically slow down an enzyme's activity.
Enzyme activity is affected by other molecules, temperature, chemical environment (e.g., pH), and the concentration of substrate and enzyme. Activators are molecules that encourage enzyme activity, and inhibitors are enzymes that decrease enzyme activity. Sometimes a cofactor is necessary for the enzyme to work.
Factors affecting enzyme activity1: Enzyme concentrationIf the quantity of enzyme is doubled, the enzymatic activity will also be doubled because more enzymes are now available to work. After a certain level of enzyme concentration, there will be no more increase in the enzymatic activity because all the substrate molecules are combined with an enzyme and the rate of reaction will stabilize.2: Substrate concentrationBy increasing substrate concentration, enzymatic activity increases. Increasing the substrate further without increasing the enzyme concentration will not affect the enzymatic activity because all the enzymes are occupied by a substrate molecule.3: pH valueSome enzymes require acidic surroundings, most require a more neutral condition for their activity. Change in the pH can change the enzyme's structure and enzyme become useless.4: TemperatureAn increase in temperature of 10 degree celsius doubles the enzymatic activity. Each enzyme has its own optimum temperature at which its enzymatic activity is maximum. Very high temperatures break the bonds that maintain shape of enzyme. If the enzyme denatures, the substrate can not fit in to the active sites and enzyme become useless.
inhibitor