What are the optimum temperature and the optimum pH of an enzyme?


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2011-06-23 14:08:54
2011-06-23 14:08:54

Every enzyme works at its maximum rate at a specific temprature called as optimum temprature for that enzyme.


all enzymes work at their maximum rate at narrow range of pH, called as optimum pH. A slight increase or decrease in pH causes the retardation in enzyme activity or blocks it completely.


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Optimum temperature is the ideal temperature for the enzyme to flourish. Optimum pH is the best balance of acidity for that enzyme.

Every enzyme has an optimum temperature and pH, at which it has the best or "optimum"activity. So any change in temperature and pH will lead to inactivation of the enzyme. Since most enzymes are protein in nature, temperatures higher than the optimum for the particular enzyme (every enzyme has its own unique and specific optimum pH and temperature) can lead to denaturation of the proteinaceous enzyme. Similarly, too much of a change in pH (higher or lower) can lead to damage of the enzyme.

every enzyme has specific optimum temperatures and pH. 1. The pH is very specific even a minor change of .5 will cause the enzyme to denature. 2. The temperature is less specific all enzymes will work below the optimum temperature but the reaction will be slower. Above the optimum temperature the enzyme will denature. Note the optimum temperature of the human body is around 37.5 degrees C and the optimum pH is around 7.3.

It is true that optimum pH promotes enzyme activity. If the pH is not at optimum level, the enzyme may not be able to function properly.

The correct pH range is + or - 0.5 of the optimum pH as the enzyme will often denature at pH's outside this range. The optimum pH varies from enzyme to enzyme as each one has different optimum conditions.

55 CThis enzyme works best at a temperature of 50 C and a pH of 12.If the enzyme will be above this temperature, it will denature.

The optimum pH and optimum temperatures of an enzyme are simply levels that the enzyme work most effectively at. These levels contribute to factors such as the enzyme's protein structure. Different levels of pH and temperature can alter the integrity of the protein, this process is called denaturation. When an enzyme undergoes denaturation, its level of activity is inhibited by failure of the substrate to effectively attach itself to the active site.

The optimum pH for enzyme amylase is 4.8. however, salivary amylase has an optimum pH of 6.7

As you increase the temperature at first the activity of an enzymes will also increase, so the reaction will go faster. At a certain temperature, called the optimum temperature, the enzyme will work at its maximum rate. Above the optimum temperature the enzyme activity decreases. This is due to the loss of shape by the enzyme molecules, a process called denaturation. In mammals, most enzyme shave an optimum temperature of about 37 oC. Roughly speaking, the rate of an enzyme reaction doubles for each 10 oC rise in temperature, until the optimum temperature is reached. pH affects enzymes in a similar way. At a low pH many enzymes have a low activity. As the pH increases the enzyme activity increases until the optimum pH at which the enzyme has maximum activity. Above this pH enzyme activity decreases. These effects are also dueto denaturation of the enzyme molecules at extreme pH values. Many enzymes work best at around pH 7.0. An important exception is pepsin, a protein-digesting (protease) enzyme in the stomach. This works at low pH values such as those found in the stomach (around pH 2.0), due to the presence of hydrochloric acid.

Optimum pH - about neutral Optimum temperature - someone else can answer

That refers to the pH that the enzyme is most active in

The enzyme with lowest pH optimum is pepsin. Pepsin works in the stomach in an acidic environment and aids in digestion.

It depends on what type of Enzyme. Enzymes have different optimum pH depending on the environment they work in, for example and enzyme in the stomach of a human would have a pH of about 2 but an enzyme in human saliva has an optimum pH of 5.6.

enzymes are proteins. when you denature a enzyme you destroy the protein structure/shape. it happens a couple of ways; 1) temperature (they have a 'optimum temperature') at certain temperatures enzymes are denatured 2) Ph, again, they have a 'optimum pH at which they work best, and certain pH levels where they are denatured. 3) Various chemicals..

if the temperature is at optimum temperature so enzyme will carry out it,s function more efficiently.for most enzymes the optimum temperature is about 40-45c.if enzyme will work at this temperature it willn,t be denatured.If the enzyme works at optimum Ph it will work more efficiently and will not be denatured for salivary amylase optimum ph is near to 7 .some enzymes work efficiently in alkaline medium and some works efficiently in acidic medium so if suitable temperature and ph is provided it will influence enzyme activity and will influence enzyme-catalysed process.enzymes are very efficient protein functional molecule if a small amount of enzymes are present it will catalyse a large reaction and will be used over and over again but if enzyme concentration is greater more rapid reaction will occur because enzyme-substrate complex will form in larger amounts.

Enzymes are most reactively at a optimum pH and temperature. At a optimum pH enzymes are most reactively because a enzyme of acidic nature is more reactively at acidic pH, while it is not good reactive at basic pH.

An enzyme's optimum pH is the pH (that is, degree of acidity of alkalinity) that the enzyme catalyses reactions fastest at. If the pH varies too much from the optimum, the enzyme becomes denatured and cannot catalyse reactions any more.

Enzymes have different optimum pH levels. Trypsin, which is found in the intestines has an optimum pH of 8-9. Higher or lower than that, its activity decreases until it reaches to a level where the H-bonds holding the protein structure is destroyed. A loss of structure means a loss of function, therefore the enzyme has been denatured. Pepsin on the other hand operates at a more acidic pH, typically 1.5-2. The enzyme, salivary amylase has an optimum pH of 7. In the body, the optimum pH of enzymes vary, the optimum temperature however is close to body temperature, which is 37C or 98.6F. Extreme heat denatures the enzyme, cold on the other hand, only INHIBITS it.

Lets take the example of enzymes. An enzymes optimum pH is the pH that the enzyme/s work best at (its ideal pH).

enzyme made of protein

The optimum temperature for the enzyme polyphenol oxidase (PPO) is 40 degrees Celsius. This is the temperature at which the enzyme is most effective; like many other enzymes the rate of reaction will decrease with temperature, but if the temperature rises much above the optimum level, it will cause the enzymes to denature. Denatured enzymes will stay denatured even if the temperature decreases again. The optimum pH for polyphenol oxidase is 5.

Pepsin is an enzyme that catalyzes the breakdown of proteins int peptides. Its optimum pH range is between 1 to 4.

Three things that can alter the rate of an enzyme are; temperature, pH and substrate concentration. Enzymes will have an optimal temperature and pH, at which they will have the greatest rate. Below or above these optimum conditions, the rate will be slower.

The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH. Therefore the optimal pH is about 7

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