Enzymes lower the amount of activation energy required. This makes the reaction more likely to occur and speeds it up as well.
Enzymes tend to lower the activation energy, rather than raise it. Enzymes are catalysts and act to speed up a biochemical reaction.
false
Enzymes in human cells tend to perform optimally at 35-40º C.
I don't know what an "organ" macromolecule is but enzymes tend to be proteins... however some enzymes are made from RNA and some are a mix of proteins and RNA- a good example of this is RNA polymerase. Enzymes can contain co-factors such iron (Fe) or copper (Cu).
Generally no, since that is a process of entropy (diffusion of energy), to which all things tend.
not participate in chemical reactions.
They are not related. Kinetic Energy has to do with the speed or how fast something is going. Temperature has to do with how hot or cold something is. Maybe you are thinking of THERMAL ENERGY. That has to do with heat.When the temperature increase, that substances will tend to vibrate and then at a certain high temperature will start to move;that is why we say it gain energy.Temperature is a measure of the kinetic energy of the particles of a substance.
Catalyst ensures that the activation energy of the molecules is lowered so there is effective collisions,and it does this in two ways;the transition and absorbtion states but inibitors even raises the activation energy and causes in effective collisions.
Enzymes in human cells tend to perform optimally at 35-40º C.
Well, energy drinks have a lot of caffine in them. Much like a cup of coffee. The caffine in the energy drinks serves as a stimulent for our bodies that boosts our endorphins (that good-feeling sympton you have) and they raise glucose levels. (which is why energy drinks tend to have a lot of them)
yes
Yes. These enzymes degrade or break up large molecules such as fats, producing simpler substances that tend to be easier to dissolve in water (and thus, wash away).
Enzymes, being proteins, are made of many amino acids of which some are hydrophobic. These hydrophobic amino acids tend to shun water and fold into the interior of the protein enzyme. Enzymes are in solution so the hydrophobic sections would be away from the solution on the inside and the hydrophillic amino acids would tend to be on the outside of the enzyme. So, is a limited sense, you could say enzymes are hydrophyllic
Blood Cholesterol
It doesn't in many of them - for instance, the very many stainless steels. Corrosion is common to very many metals and it is basic chemistry - if the reaction (oxidation) has a sufficiently low activation energy and is exothermic, it will tend to happen spontaneously.
They tend to change density, temperature or energy.
Usually only one, protein enzymes tend to be very specific.
I don't know what an "organ" macromolecule is but enzymes tend to be proteins... however some enzymes are made from RNA and some are a mix of proteins and RNA- a good example of this is RNA polymerase. Enzymes can contain co-factors such iron (Fe) or copper (Cu).
Enzymes are proteins that catalyze (speed up) reactions. Catalysts (in the pure sense) tend to be compounds.