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Why do you think both enzymes tested have the exact same optimal working temperature (i.e. temperature they work best at)?

Why do you think both enzymes tested have the exact same optimal working temperature (i.e. temperature they work best at)?

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
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Why do you think both enzymes tested have the exact same optimal working temperature (i.e. temperature they work best at)?

### Enzyme Activity as a Function of Temperature #### Table Overview This table illustrates the effect of temperature on the product formation (measured in micromoles, μmol) for two enzymes, Enzyme 1 and Enzyme 2. **Enzyme 1** - **Temperature (°C)**: Ranges from 0 to 100°C. - **Product Formation (μmol)**: Shows a peak at 50°C with 13.48 μmol, and declines rapidly beyond that temperature. **Enzyme 2** - **Temperature (°C)**: Similarly ranges from 0 to 100°C. - **Product Formation (μmol)**: Exhibits a peak at 70°C with 71.11 μmol, followed by a sharp decline. #### Graph Explanation The accompanying graph visually represents the data using two distinct lines for Enzyme 1 and Enzyme 2: - **X-axis**: Temperature (°C) from 0 to 100. - **Y-axis**: Product Formed (μmol), ranging up to 80 μmol. **Observations**: - **Enzyme 1 (Black Line with Circles)**: - Gradual increase from 0 to 50°C, peaking at 50°C. - Rapid decline beyond 50°C. - **Enzyme 2 (Blue Line with Squares)**: - Steeper increase, peaking later at 70°C. - Drops sharply post 70°C, indicative of decreased enzyme activity at higher temperatures. This data and graph highlight the distinct temperature optima and tolerance ranges for each enzyme, underscoring the importance of temperature regulation in enzymatic reactions.
Transcribed Image Text:### Enzyme Activity as a Function of Temperature #### Table Overview This table illustrates the effect of temperature on the product formation (measured in micromoles, μmol) for two enzymes, Enzyme 1 and Enzyme 2. **Enzyme 1** - **Temperature (°C)**: Ranges from 0 to 100°C. - **Product Formation (μmol)**: Shows a peak at 50°C with 13.48 μmol, and declines rapidly beyond that temperature. **Enzyme 2** - **Temperature (°C)**: Similarly ranges from 0 to 100°C. - **Product Formation (μmol)**: Exhibits a peak at 70°C with 71.11 μmol, followed by a sharp decline. #### Graph Explanation The accompanying graph visually represents the data using two distinct lines for Enzyme 1 and Enzyme 2: - **X-axis**: Temperature (°C) from 0 to 100. - **Y-axis**: Product Formed (μmol), ranging up to 80 μmol. **Observations**: - **Enzyme 1 (Black Line with Circles)**: - Gradual increase from 0 to 50°C, peaking at 50°C. - Rapid decline beyond 50°C. - **Enzyme 2 (Blue Line with Squares)**: - Steeper increase, peaking later at 70°C. - Drops sharply post 70°C, indicative of decreased enzyme activity at higher temperatures. This data and graph highlight the distinct temperature optima and tolerance ranges for each enzyme, underscoring the importance of temperature regulation in enzymatic reactions.
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