1.7 Factors Affecting Enzyme Activity

1.7 Factors Affecting Enzyme Activity

Measuring Enzyme Activity

• 1. How fast product is made - can be measured by measuring how much product there is at different points in the reaction in comparison to the beginning of the reaction.
• 2. How fast substrate is broken down - can be measured by measuring how much substrate is left at different points during the reaction.

Temperature

• Increased temperature in a reaction = more kinetic energy = molecules move faster = enzyme active sites more likely to collide with substrate.
• Energy of collisions increases = more frequent successful collisions.
• Temperature too high = vibrations break bonds holding enzyme in shape = active site changes shape = substrate no longer fits & reaction stops = denatured enzyme.

pH

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