Temperature, pH, salt concentration
Concentration of substrate can affect enzyme activity by impacting the rate of enzyme-substrate complex formation. At low substrate concentrations, enzyme activity may be limited by the availability of substrate molecules. However, at high substrate concentrations, enzyme activity may become saturated as all enzyme active sites are occupied.
Physical activity can alter the shape of enzyme which can cause damage or may the enzyme become inactive
Yes, inhibitors can decrease enzyme activity by binding to the enzyme and preventing substrate binding. Activators can increase enzyme activity by binding to the enzyme and enhancing substrate binding or catalytic activity. Both inhibitors and activators can modulate enzyme activity by changing the enzyme's structure or function.
A change in the DNA sequence does not always affect enzyme activity. While mutations can alter the amino acid sequence of an enzyme, potentially impacting its structure and function, some changes may be silent or occur in non-coding regions that do not influence enzyme activity. Additionally, the effects of mutations can vary depending on the type and location of the change within the gene. Thus, while many mutations can affect enzyme activity, not all will have an impact.
Yes, lowering the pH of the enzyme solution can affect the enzyme's activity. Enzymes have an optimal pH at which they function best, so altering the pH can disrupt the enzyme's structure and function, potentially leading to decreased activity or denaturation.
1. Temperature. 2. P.H level. 3. Enzyme concentration
It makes it grow very big
The enzymes become denatured
Yes, freezing an enzyme can affect its activity by denaturing it and changing its structure. Ice crystals can form and disrupt the enzyme's fragile structure, diminishing its function once thawed. It's best to store enzymes at their recommended temperature to maintain their stability and activity.
Yes, heat can affect the efficiency of catalase. At low temperatures, catalase activity may be slower due to slower enzyme-substrate collisions. At high temperatures, the enzyme may denature, leading to a loss of catalytic activity. The optimum temperature for most catalase enzymes is around 37°C.
Ph level accelerates enzymes and temperature slows the process down
Yes, the activity of chymosin, an enzyme involved in cheese making, is influenced by pH. Chymosin works best at its optimal pH level, which is usually slightly acidic. Deviations from this pH can affect the enzyme's activity and may slow down or inhibit its function.