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Catalase degrades easily at room temperature b. Glucose oxidase is inactivated at low pH c. Glucose oxidase is only active at low pH d. Glucose oxidase has a higher molecular weight than catalase .
All enzymes have a range of pH where they are most effective. Too acidic or too basic environments will cause the enzyme to decrease in effectiveness, potentially stopping the enzyme from functioning all together.
Most microbes, such as bacteria and yeast, have an optimal temperature range in which they grow best. If you get either too low or too high then they grow much slower and finally cease growing at all. However this temperature range can vary with different organisms. The main reason is the ability of the enzymes that catalyze all the biochemical reactions in the yeast cell to function at those temperatures. Enzymes have an optimal temperature range. When you get below that range there ability to catalyze the intended reaction really slows down. Above that temperature and the enzyme begins to denature or unfold and becomes inactive. Each enzyme will have a different range where it becomes inactive. (this probably all sounds really confusing but it can be help full for last minute revision, it also tends to impress teachers too!)xxx
the range is the lowest range there isn't there are no way from getting from the range.When the range come to a point it atomically stop.why is there so many range?
short -range
Catalase degrades easily at room temperature b. Glucose oxidase is inactivated at low pH c. Glucose oxidase is only active at low pH d. Glucose oxidase has a higher molecular weight than catalase .
The optimum salt concentration for catecholase is 2%. Absorbance rates in a reaction in which involves the catecholase enzyme peak when the salt concentration is at 2% given other factors remain constant.
When the pH is not at its optimum, then the differing pHs will disrupt the bonding between the R groups of the amino acid. This will change its shape, altering the shape of the activation site. Within an acceptable pH range, the enzyme will continue to function but since the shape of the activation site has been slightly altered, the reactions won't be able to proceed as quickly as they could at the optimum pH. The further away from the optimum pH, the more the shape of the activation site will change. Eventually, the substrate won't fit into the activation site and the reaction will stop.
All enzymes have a range of pH where they are most effective. Too acidic or too basic environments will cause the enzyme to decrease in effectiveness, potentially stopping the enzyme from functioning all together.
Tetramethylethylenediamine is used with ammonium persulfate to catalyze the polymerization of acrylamide when making polyacrylamide gels, used in gel electrophoresis, for the separation of proteins or nucleic acids. Although the amounts used in this technique may vary from method to method, 0.1-0.2% v/v TMEDA is a "traditional" range.
Most microbes, such as bacteria and yeast, have an optimal temperature range in which they grow best. If you get either too low or too high then they grow much slower and finally cease growing at all. However this temperature range can vary with different organisms. The main reason is the ability of the enzymes that catalyze all the biochemical reactions in the yeast cell to function at those temperatures. Enzymes have an optimal temperature range. When you get below that range there ability to catalyze the intended reaction really slows down. Above that temperature and the enzyme begins to denature or unfold and becomes inactive. Each enzyme will have a different range where it becomes inactive. (this probably all sounds really confusing but it can be help full for last minute revision, it also tends to impress teachers too!)xxx
When the pH is not at its optimum, then the differing pHs will disrupt the bonding between the R groups of the amino acid. This will change its shape, altering the shape of the activation site. Within an acceptable pH range, the enzyme will continue to function but since the shape of the activation site has been slightly altered, the reactions won't be able to proceed as quickly as they could at the optimum pH. The further away from the optimum pH, the more the shape of the activation site will change. Eventually, the substrate won't fit into the activation site and the reaction will stop.
pitch range it the range for your voice. playing range is the range of notes an instrument can make
cascade rangeThe cascade range
A Range
This amber/brown color is one of many pigments that are used to prevent ultraviolet (UV) light from penetrating the chemical reagent's bottle and damaging a photosensitive chemical. While there are some molecules that are affected (often very little) by the visible spectrum of colored light, UV-light is the primary range of the electromagnetic spectrum that can catalyze unwanted reactions in bottles which effectively degrades the reagent.
tolerance range is the abiotic conditions. Optimal range is the preferred range of a species