If you increase the substrate concetration, then the enzmatic reation will increas right?

 

If you alter the pH affect of an enzymatic reaction,then the enzyme will denature right?

 

are my concepts right ?

 

also, If you pretreat an enzmye with high heat, how will it affect the rate?

It depends what type of enzyme. There are certain pH ranges that certain enzymes work best in, but the ranges aren't the same for all enzymes. The same goes for temperature ranges. Some enzymes work better at higher temperatures then others.

 

take a look at this: http://dwb.unl.edu/Teacher/NSF/C11/C11Links/edie.cprost.sfu.ca/7Erhlogan/enzymes.html

for info about enzymes...

If you increase the substrate concetration' date=' then the enzmatic reation will increas right?

 

If you alter the pH affect of an enzymatic reaction,then the enzyme will denature right?

 

are my concepts right ?

 

also, If you pretreat an enzmye with high heat, how will it affect the rate?[/quote']

 

Hi Nemzy. I am just adding some extra's to dear ecoli's answer.

The more substrate is added to the enzyme, the faster the reaction goes. But that is not infinite. Because on a certain substrate concentration, all enzymes assosiated are with substrate molecules. The latter means that adding more substrate will not affect the reaction rate. A key phrase for looking for more information on that is: "michaelis-menten equation".

 

Enzymes have their optimum pH and temperature where they work the best. Every enzyme has his own pH and Temp where it delivers its best work. An example should be: amylase (degrades strach) in your sliva has an optimum pH of a little bit more than 7 which means that it works perfectly in the saliva. Enzymes in yours stomach should have a low optimum pH since the environment there is higly acidic. What do you think the optimum temperature of these enzymes should be??? 37 degrees C I will say!

 

High temperatures make enzymes denaturate since they are proteins (disturbing H-bonds). Extreme pHs make enzymes also denaturate.

 

thanks