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The major thing that has an effect on an enzyme is heat. If the enzyme is exposed to a large amount of heat than it denatures, which means that it is no longer functional. Enzymes work at their best at an OPTIMUM range, that is at about 30-35 degrees Celsius. The enzyme will denature at about 47-50 degrees Celsius.
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What is the effect of hydrochloric acid on the enzyme activity?
Denature enzyme activity
What has no effect on the rate of an enzyme-catalyzed reaction?
When an enzyme is saturated the amount of substrate added no longer as an effect on the rate of the reaction.
What is the effect of cold temperatures on enzyme activity?
Cold temperatures have a drastic effect on an enzyme's activity level. Cold temperatures usually dramatically slow down an enzyme's activity.
Does the allosteric effect in an enzyme change the enzyme's function?
allosteric effectors have their own specific sites for binding to enzyme. they can bring positiveor negative effect. that depends on the natre of effector.
What is the effect of excess heat or temperature on enzyme?
Each enzyme has its ideal temperature
What can effect the shape of an enzyme molecule?
Temperature
How does the effect of freezing differ from the effect of boiling the enzyme?
Freezing doesn't effect the enzymes since freezing does not permanently affect enzyme structure. Boiling permanently changes the structure and can change the enzymes.
What effect does iodoacetate have on glycolysis?
iodoacetate inhibits the enzyme glyceraldehyde 3-phosphate dehydrogenase which is a enzyme in glycolysis
How does enzyme restriction limit the affect of a virus?
Effect
How enzyme concentration effect the rate of fermentation?
well one enzyme hits another enzyme and the rate of fermentation is increased init. mr med
What else can effect how an enzyme works by changing the enzyme's shape can the reaction still take place?
invalid question!
What can effect how the enzyme and substrate come together?
Shape of substrate, shape of the enzyme, Competitive, noncompetitive and allosteric inhibitors.
