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2.7 Factors affecting enzyme action

2.7 Factors affecting enzyme action. Learning Objectives. Learn how the rate of an enzyme controlled reaction is measured. Learn how temperature affects the rate of an enzyme controlled reaction. Learn how pH affects the rate of an enzyme controlled reaction.

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2.7 Factors affecting enzyme action

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  1. 2.7 Factors affecting enzyme action

  2. Learning Objectives • Learn how the rate of an enzyme controlled reaction is measured. • Learn how temperature affects the rate of an enzyme controlled reaction. • Learn how pH affects the rate of an enzyme controlled reaction. • Learn how substrate concentration affects the rate of reaction.

  3. How to measure the progress of enzyme-catalysed reactions... • Generally, one of two ‘outcomes’ are measured over time: - the formation of the products of the reaction. - the disappearance of the substrate.

  4. Draw and explain the following graphs... Mass of starch Volume of oxygen produced Time Time Enzyme-catalysed reaction in which oxygen is formed due to the action of catalase on hydrogen peroxide. Enzyme-catalysed reaction in which starch disappears due to the reaction of amylase.

  5. The Effect of Temperature on the Rate of an Enzyme-Controlled Reaction

  6. The Effect Of pH

  7. The Effect Of pH on the Rate of an Enzyme-Controlled Reaction

  8. The Effect Of Changing Substrate Concentration The effect of changing the amount of substrate on the rate of an enzyme-controlled reaction. As the amount of substrate increases from 0 to B, the rate of reaction increases. As the amount of substrate increases from B to C, the rate of reaction does not increase any further.

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