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Could someone please tell me the effects of anions on enzymes? For example, does anion such as NaCl act as an activator or inhibitor of the enzyme amylase??

I tried google but it just gave me nonsensical scienfitic papers. My reasoning is that it is an inbititor of enzymes because it delays the achromic point, but I don't understand how exactly it works. HOW does the anion interact with the enzyme to activate/inhibit it??


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