How Enzymes Denature

The video explains enzyme denaturation, highlighting how enzymes have specific optimal conditions, such as temperature and pH, under which they function best. Deviations from these conditions can lead to denaturation, altering the enzyme's shape and reducing its activity. The video details how temperature increases can break hydrogen bonds, changing enzyme structure, and how pH variations affect enzyme activity by altering the active site. Examples include enzymes in warm-blooded animals and bacteria in thermal vents, each with different optimal conditions.

What happens to an enzyme when it is exposed to conditions that are not optimal?

• It multiplies rapidly.

• It changes its substrate.

• It becomes denatured.

• It becomes more efficient.

How does an increase in temperature affect the structure of an enzyme?

• It causes the enzyme to freeze.

• It strengthens the hydrogen bonds.

• It breaks hydrogen bonds, altering the enzyme's shape.

• It has no effect on the enzyme.

What is the optimal temperature for enzymes in warm-blooded animals?

• 25 degrees Celsius

• 37 degrees Celsius

• 50 degrees Celsius

• 100 degrees Celsius

Which enzyme works best in the acidic environment of the stomach?

• Pepsin

• Amylase

• Trypsin

• Lipase

How does a low pH affect the active site of an enzyme?

• It makes the enzyme more stable.

• It increases the enzyme's activity.

• It has no effect on the enzyme.

• It changes the shape of the active site, reducing reaction rate.