Could someone explain why 1 and 2 are wrong? Thank you in advance! xx
when an enzyme gets denatured it looses it’s function completely so, under weak alkaline condition the enzyme is still functioning the slices are still browning as you can see in the table for pH value 9(considering it weakly alkaline).
For option 2: we know that at optimum PH enzymes show their highest activity. so, for this experiments we can clearly see that optimum temperature is b/w pH 7-9 as during this enzymes take the least time to brown the slices.
the reason i think 2 is not correct as optimum activity is not only at pH 7 rather the range of temperature (i.e 7-9)
Hope it helps:)
if anyone has a better explanation please reach out.
Hi! Ujjwal is right:
- is wrong they are denatured in acidic solution (take longer to work in pH 3 than pH 9)
- is wrong the the optimum could be anywhere between pH 7 and 9 as they brown the apple in the same amount of time
Thank you so much! This helps a lot haha
I’m bit confused of the fact that if a particular enzyme gets denatured does it looses it’s function completely or it functions but at a much lower rate than usual.
Kindly clarify it.
thank you so much:)
here when we lower the pH the enzyme will function at a lower rate, until it becomes denatured and then it will stop working completely.
in my opinion a denatured enzyme then can be reversed as long as it’s primary structure is not broken
(say if its tertiary structure is broken, when we but the enzyme back into optimal conditions the bonds will reform and we’ll get the active site back)
But if the primary structure is broken it will be permanently denatured