ENZYMES
FACTORS AFFECTING ENZYME ACTIVITY:
- pH: Enzymes generally survive at a 6-8 level pH, regardless if an enzyme is altered drastically in pH level (ex. stomach acids) will cause denaturation, a change in shape, and thus a change in function/makes it non-functional; in a sense if this happens than the reaction(s) involving the effected enzyme(s) cannot happen (no ES complex), in major cases large disruptions in pH and much denaturation will result in eventual death (no chemical reactions occurring in body); in less severe instances a change in pH slows r.o.r.
3. Substrate Concentration: Higher [substrate] will increase the amount of product until optimal saturation is reached at which point a constant production continues. Often times, the [substrate] does not limit a reaction's rate/capability (i.e. unless substrate runs (highly improbable) out than [substrate] is hardly ever negative or major)
4. Enzyme Concentration: Higher [Enzyme] = higher rate of reaction, more product produced, increased enzymatic activity; Lower/decrease in [Enzyme] results in less product forming BUT production will not likely stop completely unless all substrate is not available (highly improbable)
5. Competitive Inhibitors: Mimic the shape of the substrate and thus disrupt the reaction from happening or at least happening properly (i.e. not the right substrate needed to produce enough of what is required in the reaction) [irreversible]; ex. poisons
6. Heavy Metals: Decrease number of available active sites (decrease enzymatic activity, product formation, rate of reaction) because of denaturation (irreversible); ex. lead and mercury
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