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why are enzymes relatively resistant to high temperatures?

what is the optimum pH for most enzymes?

what do changes in pH do?

what does this cause?

what happens as the substrate conc increases?

what happens at higher concs?

what is the maximum RoR at eh infinite substrate conc called?

what do inhibitors do?

how do competitive inhibitors do this?

what happens if the substrate conc is high enough?