Vinegar affects pH by making a liquid more acidic when it is added into the mix. It causes an increase in alkalinity in the body.
No. If added ammonia to a substance you would make the pH level raise.
No, vinegar is an acid and the pH level of acid differs in relation do how easily the species donates a proton.
except buffers a small amount of acetic acid when added to anyaqueous solution its pH value becomes decreased.
No, vinegar is acidic.
because when it boils it gets more acidic
Temperature and ph level.
Ph level, enzyme concentration, substrate concentration etc
The activity of an enzyme is affected by temperature, pH and the concentration of the substrate.
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.
pH, temperature, concentration of enzyme, substrate concentration, etc
pH value is very dependent on the temperature.
pH and temperature
The pH of water (or other liquids and solutions) is strongly dependent on the temperature.
acidic buffers increase pH as temperature increases, basic buffers decrease pH as temperature increases I am still searching for the reason.
Temperature and ph level.
temperature and pH
Temperature and impurities
-Decreased pH -Increased Temperature -Increased Pco2
Ph level, enzyme concentration, substrate concentration etc
The activity of an enzyme is affected by temperature, pH and the concentration of the substrate.
Temperature.Ph Levels.Specificity.Concentration of enzymes and substrate.Cofactors/co enzymes.Inhibitors.
Mostly pH, Temperature, and salt.