Enzymes act as biological catalysts which means they speed up chemical reactions in living things. 3 things that affect its rate would be temperature, pH, and regulatory proteins that turn them on or off.
Enzymes are biological molecules that catalyze (i.e., increase the rates of) chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Since enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell.
Like all catalysts, enzymes work by lowering the activation energy for a reaction, thus dramatically increasing the rate of the reaction. As a result, products are formed faster and reactions reach their equilibrium state more rapidly. Most enzyme reaction rates are millions of times faster than those of comparable un-catalyzed reactions. As with all catalysts, enzymes are not consumed by the reactions they catalyze, nor do they alter the equilibrium of these reactions. However, enzymes do differ from most other catalysts in that they are highly specific for their substrates. Enzymes are known to catalyze about 4,000 biochemical reactions. A few RNA molecules called ribozymes also catalyze reactions, with an important example being some parts of the ribosome. Synthetic molecules called artificial enzymes also display enzyme-like catalysis.
Enzyme activity can be affected by other molecules. Inhibitors are molecules that decrease enzyme activity; activators are molecules that increase activity. Many drugs and poisons are enzyme inhibitors. Activity is also affected by temperature, pressure, chemical environment (e.g., pH), and the concentration of substrate. Some enzymes are used commercially, for example, in the synthesis of antibiotics. In addition, some household products use enzymes to speed up biochemical reactions (e.g., enzymes in biological washing powders break down protein or fat stains on clothes; enzymes in meat tenderizers break down proteins into smaller molecules, making the meat easier to chew).
-Dr. Fabianski Benjamin
Institute of Biotechnology Pvt Ltd(IIBT)
Actually there are some factors effecting enzyme controlled reactions Temperature pH Enzyme concentration Substrate concentration Co factors Inhibitors
Change in temp, pH, and salinity.
it affects it by softening the ground causing it to be harder to build on!
Enzymes generally work within a given temperature range. As the temperature is increased the activity will increase. However if the optimum temperature is surpassed, the enzymes will stop working.
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.
Substrate concentration will affect enzymes because substrates are specific to enzymes. The pH will affect enzymes because certain enzymes will work better in certain pH levels.
yes, enzymes can be inhibited by other enzymes.
The activity of an enzyme is affected by temperature, pH and the concentration of the substrate.
The enzymes become denatured
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.
Enzymes are derived from polypeptide chains, enzymes are responsible for adequate cell activity. Therefore, if a polypeptide chain is not properly composed, the enzyme will be dysfunctional, hence leading to a depletion in cell activity.
becaues the plants will not have room for its root to grow
Salt concentration affects all enzymes differently. Depending on the situation, salt concentration has the ability to precipitate or unfold the enzyme. It also has the ability to disrupt hydrogen binding and binding to ionic residues decreasing, which could increase the activity of the enzyme.
it affects it by softening the ground causing it to be harder to build on!
All enzymes have optimal conditons, when it will work at its best. For example, if the temprature is too high the protein can become denatured. This is alos the case with Ph. Substrate level also affects enzyma activity because the more substartes there are, the more enxymes can bind to them.
Ph level accelerates enzymes and temperature slows the process down
Freezing temperature make ice of the water in bacteria and completely stop there metabolic activity. Enzymes do not work at freezing temperature as they have no scope for movement in solid ice. So there activity halted.
Enzymes generally work within a given temperature range. As the temperature is increased the activity will increase. However if the optimum temperature is surpassed, the enzymes will stop working.