BI-31
Effect of temperature and pH on enzymes
Biology · Secondary 3 · Medium · Effect of temperature and pH on enzymes
Pepsin is a protease in the stomach. Its activity is measured at different temperatures. At 37 °C the rate is highest, but at 70 °C the rate is very low. Why is pepsin less active at 70 °C?
- Pepsin molecules are frozen and cannot move.
- Pepsin is denatured so its active site changes shape.
- Pepsin becomes more concentrated and stops working.
- Pepsin is used up completely in the reaction.
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