what are the factors that affect enzyme activity?
474830
Heat, availability of reactants, # of enzymes, other competing enzymes (if any).  These are a few.  Heat is one of the biggest as enzymes have specific temperatures at which they operate best.  At different temperatures they tend to slow or shut down completely.  Hope this helps.
497626
here're some informative links http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/E/Enzymes.html , http://en.wikipedia.org/wiki/Enzyme\n\nhope this helps.
219841
Enzymes are Proteins and Proteins are made of Amino Acids.\nCo-enzymes that help Enzymes function are made of vitamins.\nThere are some important conditions for Enzymes to be able to function:\n1)They only function in liquid areas.\n2)Each Enzyme has it's own distinctive shape that let's function with only one sort of matter.\n3)Enzymes are very sensitive towards the temperature of the surrounding environment. For example the enzymes in our body can not function very well when the body temperature goes higher than 38 or 39.\n4)Enzymes are very sensitive towards the PH of their surrounding area. \nRemember this: Enzymes help chemical reactions happen faster but they will not be used during this reaction.
102190
Some enzymes will be destroyed. But most will still work. Remember every enzyme has has an optimum envornment that it works at i.e. temperature and pH. So when it gets to 112 a lot of enzymes are not working at their best to sustain life.
616404
Enzymes function optimally in detergents at temperatures of 20 - 60C and within a pH range of pH 7.5 - 10.5\n\nEnzymes used in detergents are protein catalysts that consist of long chains of amino acids. They are similar to protein catalysts present in all living cells where they control metabolic processes, convert food nutrients to simple molecules, convert these molecules to energy and to new cell material. As catalysts; enzymes speed up specific chemical reactions, in mild conditions of temperature and pH, without being altered or consumed in the process. Consequently, small quantities of enzyme can repeatedly catalyze the break down of millions of molecules in minutes.
909484
In addition to what Jen said, I would also like to point out that although isoenzymes by definition catalyze the same reaction, they often do it with different kinetic parameters.\n\nFor example, there may be different reaction order, affinities (K-constants), and the like, between two isozenzymes, even though they both perform the same product-to-substrate conversion.
940990
http://www.chem.purdue.edu/courses/chm333/enzyme_kinetics.swf\nnow be a good boy, study the link, and then explain it to  me....  :)
698585
If the Catalyst is inorganic the higher the temp the quicker it works, if the catalyst is organic(enzyme),it will reach a peak of activity,then further temp will destroy the catalyst
735029
The active site of an enzyme is the binding site where catalysis occurs. The structure and chemical properties of the active site allow the recognition and binding of the substrate.\n\nThe active site is usually a small pocket at the surface of the enzyme that contains residues responsible for the susbtrate specificity (charge, hydrophobicity, steric hindrance) and catalytic residues which often act as proton donors or acceptors or are responsible for binding a cofactor such as Pyridoxal, Thiamine or NAD.
267166
B, its specific shape allows specific substrates to bind to the enzyme, thus catalyzing the reaction. If the enzyme DIDN'T have the specific shape, then the substrate would have to take a longer time to break their own bonds themselves.
1109393
enzymes are specialized proteins that act as catalysts that speed up chemical reaction in the living cells
44844
The Km value of an enzyme is a tricky thing. It's a bit more complicated, but let me explain.\nFor most enzymes, Km is directly related to the its affinity to the substrate. The higher the value of Km, the lower the affinity. Of course, the lower the Km, then the higher the affinity. You noticed I said "most"...for some, this isn't the case. If you're interested in why, I'd suggest a more advanced book on enyzme kinetics. \nAs far as how Km influences efficiency, rememeber that the equation for how efficient an enzyme is is Vmax/Km. So, to answer your question, if you have two enzymes with equal Vmax, the one with the higher Km will be less efficient that the one with a lower Km.
40328
Proteins, including enzymes.
974780
Enzymes tend to work best within narrow pH and temperature ranges, specific for the enzyme in question. Raising the temperature to 100 C would most likely denature the enzyme and render it inactive.\n\nFor your interest, carbonic anhydrase is the catalyst for CO2 exchange in the lung during respiration. It works best at about body temperature and pH of 7.35.
837930
Q10 is a ratio:\n\nHow fast an enzyme works at (T+10) C / How fast the enzyme works at T C\n\nIn other words, by how much does the rate of enzyme action increase when the temperature is raised by 10oC.\n\nMost school texts give it as 2, but it's never been 2 in any experiments my classes have done!
895763
Anything too far below an enzyme’s optimum temperature causes virtual inactivity, while anything too high above can “denature” or destroy the enzyme. Likewise, any significant deviation from its optimum pH can also render the enzyme denatured.
708354
If you're speaking of passive diffusion across the membrane, heat will increase the fluidity of the membrane making it more permeable.\n\nWith facilitated diffusion, involving a tranmembrane enzyme, the permeability increases to a point, and then decreases as the enzymatic structure is degraded