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Excessively high and low temperatures, or extreme pH's (high and low). The range of both varies greatly on the enzyme in question.
High temperature and extreme pH can denature proteins readily. However other methods such as detergents and Salt Concentrations can also work.
Wiki User
∙ 12y ago
Wiki User
∙ 16y agoHeat, Shift in pH and salt concetrationsare the three factors that can denature an enxyme.
Wiki User
∙ 13y agoHigh temperaters, Low temperatures <- those are temporary
-- That is what kills people when they have too high of a fever.
High or low pH is permanent denaturing.
Wiki User
∙ 13y agoA change in pH, salt concentration, or temperature
Wiki User
∙ 11y agotemperature, acids, bases etc
Wiki User
∙ 12y agoenzyme and temperaruter
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Can salivary enzymes function in the acidic environment of the stomach?
No, enzymes like salivary amylase will denature when subjected to the low pH of the gastric juices. This is why there are similar, but slightly different enzymes released in the stomach. Some (like pepsin) are only activated through the high hydrochloric acid concentration.
How does heat denature enzymes?
Many things can denature proteins. Proteins have different optimal ranges in pH and temperature and outside of these optima then the enzyme will not work as well or at all. Also specific detergents will denature an enzyme depending on the enzyme.
Why cant some washing powder be used in laundry of 60 degrees celsius?
Because some laundry powders contain enzymes that are proteolytic or hydrolytic and would denature and lose their function at that high of temperature. ( 60o C = 140o Fahrenheit )
Which Enzyme function is true Enzymes cannot function at a pH lower than 6.Most coenzymes are inorganic substances such as ions of iron or potassium.Excessive salt ions can cause an enzyme to denature?
The answer is: "Excessive salt ions can cause an enzyme to denature." Although most enzymes function near neutrality, in the range of pH 6-8, there are some exceptions. For example, Pepsin, a digestive enzyme, works best at pH 2. While some coenzymes are inorganic, there are several organic coenzymes as well.
What are some environmental enzyme factors?
Enzymes are catalysts that speed up chemical reactions. Some environmental factors that can affect enzyme activity are temperature and pH levels.
What type of organ marcomolecule is an enzyme?
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).
Why must protein-digesting enzymes be stored in the inactive form?
All the digestive enzymes are made of protein, yet some of them are protein-digesting enzymes. If they were all dumped into the same "pot" the protein digesting enzymes would quickly destroy the other enzymes, and the whole process would grind to a halt. The body must separate protein digestion from other processes.
Why does not water denature protein?
water might, but it depends, are you talking purified normal pH water or something else? There are some enzymes whose normal function may be at very basic or acid pH, which might be denatured by neutral water. Your premise may not be accurate.
What happen to an enzyme when it is boiled?
That all depends on the enzyme. The majority of enzymes found in the human body would denature (distort and lose its specific active site shape) when exposed to too much heat and stop functioning. Some enzymes can withstand incredible temperature like the enzymes used by simple volcanic organisms. Most enzymes will have evolved to work the most efficiently in their native environment.
Which type of proteins activate some chemicals reactions in the body?
enzymes :)
What effect would temperatures greater than 55 degrees Celsius have on enzymes?
It would depend on the situation. Some organisms live at very high temperatures and this would not make any difference. In humans, it would cause the enzyme to denature. It would cook them.
Can enzymes be killed?
Yes, enzymes can be destroyed. The enzymes in fruits, vegetables and meat are damaged or destroyed during cooking. They can't die they only get denatured which means they lose their shape and the starting chemical can't fit into the enzyme any more.
