effect of enzyme
...ã Navy blue The enzyme is temporarily denaturized, therefore it cannot perform the job it is suppose to do #3 The other factors that affect the enzyme activity are pH level, presence of competitive inhibitor and presence of noncompetitive inhibitor. Every enzyme has an optimal pH level at which it works the best, for example, the digestive enzyme pepsin works best in an acidic environment of pH 2 in the stomach and the digestive enzyme trypsin works best in an alkaline environment of pH 8 in the small intestine. Enzyme could be affected by a competitive inhibitor or a noncompetitive inhibitor. When a competitive inhibitor is attached, it blocks the active site, therefore prevent the substrate from attaching. When a noncompetitive inhibitor is attached, it changes the shape of the enzyme and causes the enzyme to lose the affinity to the substrate. #4 If the 0¡ã mixture is allowed to warm to room temperature, the enzyme will bind with starch and break it down to glucose molecules. When at 0¡ã, it is temporarily denaturized or frozen, its structure was perfectly preserved. Therefore when warmed to room temperature, it will have the ability of bind and break the substrate. #1 When the sand is added to hydrogen peroxide - H2O2, there were no bubbles, no precipitate,...