This deep dive covers Factors Affecting Enzyme Activity within Enzymes in Digestion for GCSE Biology. Enzyme structure and function, digestive enzymes, factors affecting enzyme activity, lock and key model, and practical investigations It is section 8 of 19 in this topic. Use this deep dive to connect the idea to the wider topic before moving on to questions and flashcards.
Topic position
Section 8 of 19
Practice
20 questions
Recall
25 flashcards
Factors Affecting Enzyme Activity
1. Temperature
- Low temperature: Enzymes work slowly (less kinetic energy)
- Optimal temperature: Maximum enzyme activity (usually 37°C for human enzymes)
- High temperature: Enzymes denature (active site changes shape permanently)
- Q10 rule: Enzyme activity roughly doubles for every 10°C increase (until denaturation)
2. pH
- Each enzyme has an optimal pH range
- Wrong pH: Changes enzyme shape, reduces activity
- Extreme pH: Permanent denaturation
- Examples: Pepsin (pH 1.5), Amylase (pH 7), Trypsin (pH 8.5)
3. Enzyme Concentration
- More enzymes: More active sites available
- Rate increases until substrate becomes limiting factor
- Plateau reached when all substrate is being used
4. Substrate Concentration
- More substrate: More collisions with active sites
- Rate increases until enzymes become limiting factor
- Vmax: Maximum rate when all enzymes are saturated