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Sodium sulfide and ethanol in catalase and amylase can speed up the the
enzyme in some starch.
enzymes are just special proteins. They work best under strict or certain enviro
nments. Temperature affects how proteins work. If you have too much heat, or the
temperature is too high, you risk denaturing the protein temporarily or permane
ntly because it makes the protein "unfold" and thus lose its 3-D shape. By losin
g its 3-D shape, it will no longer bind specifically to certain substrates, or s
imply put, it will be useless.