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The optimum pH is neutral, 7.
The optimum pH of lactase is pH = 6.5.
7
Pepsin is an enzyme that catalyzes the breakdown of proteins int peptides. Its optimum pH range is between 1 to 4.
optimum pH is 7.3
The optimum pH is 8.8
Enzyme become denatured.
The optimum pH is neutral, 7.
The optimum pH of lactase is pH = 6.5.
The temperature optimum can be affected by pH if the pH chosen for a particular experiment deviates from the pH optimum for invertase
These can range from optimum high and low temperarures, high to low Ph concenttrations
Well without specifying the parameters its impossible to say; the definition of optimum pH would be, the pH at which point the optimum results of a reaction are achieved.
pH optimum: 7.8 (pH 6.0: about 35% of maximal activity, pH 9.3: 40% of maximal activity)
optimum pH of amylase from sweet potato is about 6.0
7
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.
Every enzyme works at its maximum rate at a specific temprature called as optimum temprature for that enzyme. AND 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.