BI-110
Effect of temperature and pH on enzymes
Biology · Secondary 3 · Hard · Effect of temperature and pH on enzymes
A student investigates the effect of temperature on pepsin. At 37 °C, the enzyme digests protein quickly. At 70 °C, no digestion is observed. What is the most likely reason for the lack of digestion at 70 °C?
- The substrate molecules stop moving and cannot collide with pepsin.
- Pepsin is denatured and its active site no longer fits the substrate.
- Pepsin becomes more concentrated and therefore inactive.
- The pH of the solution becomes neutral, so pepsin dissolves.
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