Questions and Answers
At what temperature do enzymes typically become denatured?
45 degrees
Why does the rate of enzyme-controlled reactions decrease at high temperatures?
The active site's shape changes, making it unable to bind to the substrate
What is the optimal temperature for the enzyme described in the passage?
37 degrees
What happens to the enzyme at extreme pH levels?
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Why does the rate of reaction decrease at high or low pH levels?
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What is the optimal pH for an enzyme that normally works in the stomach?
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Study Notes
- The rate of enzyme-controlled reactions changes with temperature, initially increasing with temperature due to particles having more kinetic energy and being more likely to collide and react.
- As temperature increases beyond 37 degrees, the rate of reaction drops rapidly due to high temperatures breaking bonds holding the enzyme together and changing the active site's shape, making it unable to bind to the substrate.
- Enzymes become denatured at high temperatures, with the damage being permanent even if the temperature is lowered, and in this case, the enzyme would become denatured at around 45 degrees.
- The optimum temperature is the temperature at which the rate of reaction is highest, and in this case, it is 37 degrees, but different enzymes have different optimal temperatures.
- pH, a measure of acidity, affects enzymes, with rates of reaction decreasing if the pH gets too high or too low due to bonds breaking and the active site changing shape.
- The pH at which the enzyme works best is called its optimal pH, which depends on where the enzyme normally works, such as neutral pHs of around seven in the body or acidic pHs of around two in the stomach.
- Enzymes can become denatured at extreme pH levels, causing a complete loss of function, similar to high temperatures.
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