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Unformatted text preview: FACTORS INFLUENCING ENZYME ACTIVITY 1. Temperature---rate increases as temperature increases, up to ideal temperature. Beyond that, rate decreases because excess heat denatures enzymes, causing them to lose their 3-dimensional shape. Denaturation is usually not reversible- cooking egg white is an example. Denaturation can also occur due to excessive exposure to acids, bases, alcohol, heavy metal ions, UV radiation. 2. pH--- most enzymes have an ideal (optimum) pH, often near neutral, where maximum activity occurs. As the pH shifts above or below this ideal, activity decreases. Extremes cause denaturation of the enzyme and activity ceases. 3. Substrate concentration--- more reactions per second occur when the substrate is in very high concentration. Under these conditions, the active site is always occupied by a substrate molecule and the enzyme is said to be in saturation. Normal conditions in cells usually provide lower and the enzyme is said to be in saturation....
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This note was uploaded on 01/23/2012 for the course MCB MCB2010 taught by Professor Smith during the Fall '09 term at Broward College.

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