Different enzymes are most efficient at different temperatures, these are called 'the optimum temperature'. A temperature far lower than this will cause the rate of reaction to slow until barely noticable. A temperatuere far higher than this will cause the shape of the enzyme to change and the enzyme will become denatured.
No, sucrose is not a reducing agent. The disaccharide sucrose can be 'inverted' breaking the molecule into the monosaccharides glucose and fructose, both of which are reducing sugars. This is commonly done by enzymatic action.
During enzymatic cleavage, hydrogen atoms/protons are released into the solution causing the pH to drop to build up of protons.
The optimal range for the enzymatic activity goes from 25oC to 32oC.
RNA
It would be higher
37C
37C
Yes it can, but more commonly an increase in temperature increases enzymatic action.
pH. salinity. temperature. hormones.
Temperature does affect enzymatic function - temperature affects the "active site" of the enzyme and so the substrate cannot bind to it anymore (process is called denaturation)
If it's hot enough, then various proteins are denatured (broken down) - even before then the efficiency of the enzymatic action of proteins is often temperature dependent.
temperature and pH
pH and temperature
no they are able to detoxify substances by enzymatic action
C. Your mouth contains the enzyme amylase, which will breakdown starches (carbohydrates). (Web and Textbook sources).
1) Temperature 2)pH
The type of feedback that promotes more of the same action is positive feedback. It occurs when the result or outcome of an action increases the likelihood of that action being repeated or continued. Positive feedback reinforces and encourages the behavior or action that produced it.