so the question is : List three different factors which influence the rate of enzyme activity and specifically explain each factor’s influence on enzyme activity.
My answer:
Since enzymes are proteins, they are very sensitive to environmental conditions. The very nature of large 3-dimensional structure of the protein makes it prone to changes in temperature, pH, chemicals, etc. These changes can easily cause a change in the 3-d shape of the protein called denaturation. Obviously, if the shape of the enzyme changes, (i.e. it has been denatured) then the shape of the active site changes. If the shape of the active site changes, the substrate will no longer fit and the enzyme becomes nonfunctional. Enzymes which function in the human body work optimally within a temperature range of 35 to 39ºC and a pH range very specific to their location. An enzyme which functions in the stomach would function best at pH 2, in the small intestine at a pH of 9, or in the cell cytoplasm at a pH of 7.3 to 7.4. An enzyme which normally functions in the stomach will not function in the small intestine.
Is this good? like do I need to add more things?
Frankly, you ignored my last response. Let me repeat some: THe three most important factors are pH, temperature, and concentration of substrate and enzyme. You should not ignore concentration. I don't think I would even mention denaturation...why would anyone be interested in rate of enzyme active on destroyed (denatured) proteins? To me, the question is asking what affects enzyme rate on proteins, and that is pH, temp, and concentration.
I am not certain I agree with your statement on the optimal temperatures, they are much more selective than a 4C range. Some can shut off at +- 0.5C.
On the pH ranges you give, it depends on the enzyme, you generalized (An enzyme which functions in the stomach) and I would NOT do that. Pepsin is optimal at pH2, if you are thinking on pepsin, then say pepsin is optimal at pH 2. The same comment applies to the other locations: specify the enzyme, and its optimal range. THe last statement ...An enzyme which normally functions in the stomach will not function in the small intestine...Really? You are generalizing again. There are a series of microbial enzymes that will work no starches in a broad pH range of 3 to 8. In the upper part of the stomach, the pH is about 5, and many stomach enzymes work in that region as well as in the lower intestinal tract.
So, I recommend you discuss
1) concentration of enzyme, and of substrate on rate of reaction, and
2) get specific on temps and pH by giving specific examples, not generalizing. When one generalizes, one is seldom on target.
http://en.wikipedia.org/wiki/Rate_of_enzyme_mediated_reactions
http://www.worthington-biochem.com/introBiochem/introEnzymes.html
Thank you for providing more details and feedback. Based on your recommendations, here is an improved response to the question:
The rate of enzyme activity can be influenced by several factors, including pH, temperature, and the concentration of both the enzyme and substrate.
1) pH: Each enzyme has an optimal pH at which it functions most effectively. Deviations from this optimal pH can result in a decrease in enzyme activity. For example, pepsin, an enzyme that functions in the stomach, works best at a pH of 2. In contrast, enzymes in the small intestine, such as trypsin, have an optimal pH around 7-8. The pH directly affects the ionization state of amino acid side chains in the protein, which in turn affects the enzyme's conformation and activity.
2) Temperature: Enzymes also have specific temperature ranges at which they are most active. As the temperature increases, the rate of reaction generally increases due to increased molecular motion. However, excessively high temperatures can lead to denaturation, where the enzyme loses its tertiary structure and becomes non-functional. Conversely, extremely low temperatures can reduce the rate of enzyme activity due to decreased molecular motion. It is important to note that different enzymes have different temperature optima. For example, amylase, which works on starch, has an optimal temperature of around 37°C (body temperature), while some enzymes found in Antarctic organisms function optimally at extremely low temperatures.
3) Concentration of enzyme and substrate: The rate of an enzyme-catalyzed reaction is also influenced by the concentrations of the enzyme and substrate. Increasing the concentration of either the enzyme or substrate can enhance the rate of reaction, up to a certain point known as saturation. At saturation, all active sites on the enzyme are occupied, and further increases in concentration do not result in a higher rate of reaction. This is due to the limited number of active sites available for substrate binding.
To understand the influence of these factors in more detail, you can refer to the provided Wikipedia link or the Worthington Biochemical Corporation website. These resources provide comprehensive information on enzyme kinetics and factors affecting enzyme activity.