Скачать или смотреть Factors affecting Enzyme Activity: [Enzyme chapter 3rd of 11th Biology] .

Enzyme activity is primarily affected by temperature, pH, substrate concentration, and enzyme concentration, with inhibitors and activators also playing key roles, all influencing the rate of reaction by changing collision frequency or enzyme structure, with each having an optimal range before activity drops or denaturation occurs.
Here's a breakdown of the main factors:
Temperature:
Increases: As temperature rises, collisions between enzymes and substrates increase, speeding up the reaction.
Optimum: Each enzyme has an optimal temperature (e.g., ~37°C for human enzymes).
Decreases/Denatures: Above the optimum, heat causes the enzyme to lose its shape (denature), drastically reducing or stopping activity.
pH:
Optimum: Enzymes work best within a specific pH range.
Changes: Deviating from the optimum pH (too acidic or too basic) slows the reaction or causes denaturation.
Enzyme Concentration:
Increases: More enzyme means more active sites, increasing reaction rate, provided there's enough substrate.
Saturation: Once all substrate is bound, adding more enzyme won't speed it up.
Substrate Concentration:
Increases: More substrate increases collisions and reaction rate.
Saturation: The rate plateaus (levels off) when all enzyme active sites are full (saturated).
Inhibitors & Activators:
Inhibitors: Chemicals that slow or stop enzyme action (e.g., competitive, non-competitive).
Activators/Cofactors: Substances (like certain ions or coenzymes) that enhance enzyme activity.
Product Concentration: High product levels can sometimes inhibit the enzyme that made them (feedback inhibition).