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| Description: 1). Temperature. Because the enzyme molecule is a large protein molecule it is very easily damaged by high temperatures. Anything much above 40 degrees celcius causes problems. The enzyme will be denatured. The graph below clearly shows the optimum (best) temperature for this particular enzyme. It is 40 degrees celcius. A reduced temperature will slow the rate of an enzyme controlled reaction. Freezing food stops the enzyme reactions in the bacteria which would normally make the food go bad. Picture Stats: Views: 1067 Filesize: 3.02kB Height: 211 Width: 300 Source: https://biology-forums.com/index.php?action=gallery;sa=view;id=2330 |