BI-181
Effect of temperature and pH on enzymes
Biology · Secondary 3 · Hard · Effect of temperature and pH on enzymes
An enzyme that works best at 37 °C is heated to 80 °C for 10 minutes and then cooled back to 37 °C. Its activity is now much lower than before. What is the most likely reason?
- The enzyme is denatured and its active site no longer fits the substrate.
- The enzyme is used up during the reaction and cannot be reused.
- The enzyme cools down too quickly and stops colliding with substrate.
- The enzyme becomes inactive at 37 °C and only works at 80 °C.
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