enzymatic activity is pH specific. Alteration of pH of media causes ionization of amino acids. Acidic amino acids have additional carboxyl functional groups . Basic amino acids have additional amino functional groups As a result of ionization, 3-D structure existing on the base of IONIC BONDS is altered. Moreover shape is also effected. catalytic activiyty is effected.
trypsin is most active at ph 7-8.5. In acid phs Trypsin is denatured and at very alkaline phs trypsin is also denatured
The pH is varied to effect, by its affect, this test.
protease will digest protein
Enzymes operate best under a tight, optimal range of pH values. Extreme pH can seriously affect enzyme activity, so it is little wonder that big changes in pH can slow down enzyme activity. Extreme changes can often irreversibly inactivate and denature an enzyme.
Temperature.Ph Levels.Specificity.Concentration of enzymes and substrate.Cofactors/co enzymes.Inhibitors.
Pepsin is a type of protease that works mainly in the stomach. As a result, its optimum pH is around 2. The high acidity is provided by the hydrochloric acid in the stomach.
becaues the plants will not have room for its root to grow
The pH is varied to effect, by its affect, this test.
Ph level, enzyme concentration, substrate concentration etc
The optimum pH for activity of Peroxidase is 5-7 that is about neutral. The Hydrochloric acid reduces the pH and thus inactivates the enzyme with reducing pH.
Temperature, pH, salt concentration
if my memory is good, hepititis C protease, inhibits protease stopping activity
enzymes that clot blood
Enzymes work best in the pH and temperature that they are " designed " for. A pepsin enzyme works best in the low pH environment of the stomach, while amylase works best at mouth temperature and ~ 7 pH. Heat and out of range pH can denature enzymes and not only affect their activity but inactivate them.
protease will digest protein
The activity of the ion H+ is severely changed.
Enzymes operate best under a tight, optimal range of pH values. Extreme pH can seriously affect enzyme activity, so it is little wonder that big changes in pH can slow down enzyme activity. Extreme changes can often irreversibly inactivate and denature an enzyme.
Temperature.Ph Levels.Specificity.Concentration of enzymes and substrate.Cofactors/co enzymes.Inhibitors.