Enzymes are proteins, and proteins are designed to exist at specific temperatures and pH levels. When the temperature or the pH of their environment changes, the interactions that hold the amino acids of the enzyme in its particular conformation cease to function. The protein simply "falls apart" into an unstructured assembly of amino acids (a polypeptide still, but no longer a true protein) and cannot fulfill its function; this is called denaturation. For most enzymes, this occurs with an increase in temperature or a decrease in pH from their standard physiological environment.
1. Temperature. 2. P.H level. 3. Enzyme concentration
Concentration of the enzyme or it's substrate and the temperature.
temperature, pH, concentration of enzymes, and concentration of substrates.
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 pKA of enzyme affects its ionization which could alter enzyme activity. For pH < pKa, the value of vmax is constant and that for pH > pKa, vmax decreases; ie. enzyme activity starts to decline.
1. Temperature. 2. P.H level. 3. Enzyme concentration
Concentration of the enzyme or it's substrate and the temperature.
Ph level, enzyme concentration, substrate concentration etc
Concentration ( enzyme to substrate ), temperature and pH.
temperature, pH, concentration of enzymes, and concentration of substrates.
The pKA of enzyme affects its ionization which could alter enzyme activity. For pH < pKa, the value of vmax is constant and that for pH > pKa, vmax decreases; ie. enzyme activity starts to decline.
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.
Temperature, pH, salt concentration
Changes in pH or temperature decrease enzyme activity because bonds b reak and the enzyme returns to it's PRIMARY structure. (not tertiary)
A low temperature can slow down enzyme activity and high temperatures can denature an enzyme making it unusable. pH levels also affect enzyme activity. Every cell has an ideal temperature and pH
Hydrogen bonds
temperature and pH