what is the effect of denaturing an enzyme?
108497
A malfunction (mutation, overproduction, underproduction or deletion) of a single critical enzyme can lead to a severe disease.
943065
it will denature the protein
740854
Depends on the enzyme, but in general it doesn't hurt.\n\nA long time ago BSA was always used before they found out that some enzymes work equally well without it.\n\nI am not aware of any case that BSA inhibited the reaction (at least at the usual concentration), so I always add it.
731164
pH: pH is a measure of the acidity or hydrogen ion concentration of a solution. It is measured on a scale of 0-14 with pH values below 7 being acidic, values above 7 being basic and a value around 7 is neutral. As the pH drops into the acidic range an enzyme tends to gain hydrogen ions from the solution. As the pH moves into the basic range the enzyme tends to lose hydrogen ions to the solution. In both cases the changes produced in the chemical bonds of the enzyme molecule result in a change in conformation that decreases enzyme activity.\n\nHope this helps :)
886036
enymes are like jigsaw pieces. The only fit into one substrate, however when they are heated then they become more and more effective until they reach a certain point whenh they are at their highest - the optimum temperature. After this point they are less and less effective until they become denatured, which means that they change shape and don't fit with the substrate, they become denatured.\nHope this helps as i am doing enzymes in biology at the mo.
708467
enzymes are strings of amino acids and other consituents and can be broken apart chemically by things like acids or bases or other biological materials.  they can also be broken apart through physical means like high temperature or sonication.\n\ndenaturation generally refers to inactivation of an enzyme through some structural change, but taken to a more extreme level, it also includes breaking them apart
193794
Formalin doesnt directly bind the protein, it catalyzes proteins to bind each other, making a large protein-polymer structure.  There isnt any way of reversing this other than to use proteases, which will merely chop the protein up.
373564
It denatures the hemoglobin protein within the blood cells, inactivating it and essentially killing the blood cells. That is why our bodies' pH is neutral, anywhere from 4.5 to 8.5, because an extremely high or low pH is very dangerous.
95118
Chloroform denatures proteins.  When mixed with other chemicals (such as phenol) it is used for RNA and DNA extractions.  \nA large amount of chlorform will kill a bacteria by denaturing its proteins,  It will probably also denature the protein coat of a virus.  It will leave the DNA intact, however.
353146
It is an enzyme that can counteract the damagging effects of oxygen in tissues. Like the vitamin E.
578317
The protein becomes denatured. The proteins in the eggs have a normal state which is liquid (or gel like) but denatured means they have been altered. The actual 3D structure of the protein has been changed though it's chemical composition hasn't.
939041
Did you pay attention to the experiment?  Your hypothesis is what you think might happen.  In fact, you've already stated the hypothesis: \n"If the enzyme is boiled,it will become denatured and no longer function."\n\nThe discussion details what you think about the experiment and compares it to other knowledge.  It also tells why you got the results you did...it's basically an overview of the experiment and further research on why things did what they did.  \n\nI hope you have the results handy to refer to.
582504
Another important thing to note about an enzyme is that it isn't used up in the reaction, so it can be recycled over and over. An enzyme is a protein that helps in a chemical reaction to speed it up. Enzymes are very specific in the reactions that they will interact with. An enzyme will only catalyze its own reaction.
56873
The first answer is right on. But remember this as well: enzymes also have some ability to "buffer" the solution they are in as well! Because proteins (enzymes) have many chemical groups that can bind multiple hydrogen groups, its able to buffer to some extent. Generally speaking though, you'd need  a LOT of enzyme to really buffer a solution...so usually we don't worry about it!!
40328
Proteins, including enzymes.
894951
Enzymes are chains of amino acids, thus being proteins, and are not living. They will continue to work until they have been denatured (change in conformational structures causing it to be inactive) at that point they are still around just not able to be used.
954479
The optimal pH for enzymes is 7 while the temperature is 37 degrees Celsius. When the pH & temperature deviate from this set point, the enzymes (tertiary proteins) will denature (unravel) and lose their active sites and can no longer carry out catalytic processes.\n\nEnzymes are often held in the body in inactive forms so that lower pH of the stomach (HCL) will not destroy its structure. A high pH will slow raise the level of activation energy, thus slowing down the catalytic process.