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becuase it soor your face! aww u gnna take that !@£$%&*?
What else can I help you with?
How does temperature and pH affect amylase activity and why?
Anylase works best in a slightly basic pH so a very acidic pH will denaturate the enzyme making it unable to do it's job.Effects of pHEnzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH.Extremely high or low pH values generally result in complete loss of activity for most enzymes. pH is also a factor in the stability of enzymes. As with activity, for each enzyme there is also a region of pH optimal stability.In addition to temperature and pH there are other factors, such as ionic strength, which can affect the enzymatic reaction. Each of these physical and chemical parameters must be considered and optimized in order for an enzymatic reaction to be accurate and reproducible.Hope this helps ;)
What is the true relationship between pH and enzyme action?
The enzyme has an optimal point of pH at which the enzyme works best. For example a catalase enzyme works best in a pH of 7. When the pH changes it denatures the enzyme causing it to not be able to react with the substrate.
What factors affect the rate of enzyme activity?
Factors that affect the rate of enzyme activity include temperature, pH, substrate concentration, and enzyme concentration. Temperature and pH can alter the shape of the enzyme, affecting its ability to bind to the substrate. Changes in substrate and enzyme concentration can affect the frequency of enzyme-substrate collisions, which impacts the rate of reaction.
How does pH affect enzyme functions?
Enzymes lower the amount of Activation Energy needed for a chemical reaction, therefore speeding up the chemical reaction. For an enzyme to do this it needs to be at the correct pH, salinity, and temperature otherwise the enzyme will not be able to work. When an enzyme is in a pH that is not suitable, the enzyme's shape and structure alter and make it unable to speed up a reaction.
Explain the effects of pH on enzyme reaction rates?
Enzyme reaction rates are influenced by pH because enzymes have an optimal pH at which they function most effectively. Deviation from this optimal pH can denature the enzyme, rendering it less active or inactive. pH affects the enzyme's shape and charge, which in turn affects its ability to bind to the substrate and catalyze the reaction.
Can you digest starch?
Pepsin does not digest. It breaks down proteins into amino acids. Pepsin cannot break down starch. This is probably because the pH of starch is higher than the optimum pH of Pepsin.
Which enzyme will digest protein if pH is 1.6?
Pepsin is the enzyme that will digest protein at pH 1.6. It is the primary enzyme in the stomach responsible for breaking down proteins into smaller peptides. Pepsin functions optimally in the acidic environment of the stomach.
Why is pH 5 the optimum pH for breaking down starch?
It is sort of like asking "why do I have to drive under a certain speed on a certain road or highway." It is the way it is. The road may not be strong enough for a faster speed or you have to watch for traffic in a small town or those are just the rules.Cells have a pH they prefer. The proteins inside cells also have preferential pH environments. One type of protein inside a cell that has a preferred pH is an enzyme. Enzymes are proteins that help speed up chemical reactions; they change substrates into products. They have a 3-D structure known as a conformation and are composed of amino acids.Enzymes also have preferred environments. If an environment is too acidic (low pH) or alkaline (high pH), an enzyme won't function or will become denatured, a state where an enzyme loses its conformation and becomes a rubbish pile of amino acids.The same with the starch. It breaks down faster at a pH of 5.
Why does amylase work best at pH around 7?
Amylase, an enzyme that breaks down starch into simpler sugars, works best at a neutral pH around 7 because its active site is most stable at this pH. Enzymes are sensitive to changes in pH, and deviations from the optimal pH can disrupt the enzyme's structure and function. At a pH of 7, amylase can efficiently catalyze the hydrolysis of starch into maltose and glucose.
Ph solutions pH 3.0' pH4.0 and pH 6.7 She finds that all the startch is broken down fastest at pH 6.7 how would you justify these findings?
The breakdown of starch is facilitated by enzymes, such as amylase, which typically function optimally at specific pH levels. At pH 6.7, the neutral environment is likely more conducive for enzyme activity compared to the more acidic conditions of pH 3.0 and pH 4.0, where enzyme denaturation or reduced activity may occur. This optimal pH allows for the highest rate of starch hydrolysis, justifying why starch is broken down fastest at pH 6.7.
How PH effect on amylase breaking down starch to form maltose?
Amylase works most efficiently at a neutral pH (around pH 7). Extreme pH levels (high or low) can denature the enzyme, reducing its activity and ability to break down starch into maltose effectively. Therefore, the pH level can impact the rate and degree of starch breakdown by amylase.
How much time is taken by salivary amylase to digest starch at 37 celsius?
Salivary amylase typically takes around 30 minutes to begin breaking down starch into maltose at 37 degrees Celsius. However, complete digestion of starch by salivary amylase may take longer and depends on various factors such as the concentration of the enzyme and starch, pH levels, and other digestive processes that occur in the gastrointestinal tract.
How can you determine the optimum pH of an enzyme?
To determine the optimum pH of an enzyme, you can conduct experiments at different pH levels and measure the enzyme activity. The pH at which the enzyme shows the highest activity is considered its optimum pH.
What is the optimum pH for enzyme B?
The optimum pH for enzyme B is 7. Enzyme B works best at a neutral pH.
How can help the hydrolysis starch of amylase?
Amylase is an enzyme that helps break down starch into simpler sugars by catalyzing the hydrolysis reaction. By adding amylase to a starch solution and maintaining optimal temperature and pH conditions, the enzyme will cleave the glucosidic bonds in the starch molecules, resulting in the production of maltose and glucose. This process can be utilized in various industries, such as food and beverage production, to convert starch into useful sugars for different applications.
How does temperature and pH affect amylase activity and why?
Anylase works best in a slightly basic pH so a very acidic pH will denaturate the enzyme making it unable to do it's job.Effects of pHEnzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH.Extremely high or low pH values generally result in complete loss of activity for most enzymes. pH is also a factor in the stability of enzymes. As with activity, for each enzyme there is also a region of pH optimal stability.In addition to temperature and pH there are other factors, such as ionic strength, which can affect the enzymatic reaction. Each of these physical and chemical parameters must be considered and optimized in order for an enzymatic reaction to be accurate and reproducible.Hope this helps ;)
What does the enzyme protein digest?
The general term is "proteases" Pepsin cleaves at the "n" terminus produced by the stomach and works in an acidic pH environment. Chymotrypsin and Trypsin are produced by the pancreas which is below the stomach and work in a more basic pH environment.
