1. Temperature: Enzymes have an optimal temperature range at which they function best.
* High temperatures: Exceeding this range causes the enzyme's structure to break down, disrupting the active site and rendering the enzyme inactive. Think of it like cooking an egg - the heat changes the protein structure.
* Low temperatures: While enzymes don't usually denature at low temperatures, they can become inactive as their activity slows down significantly.
2. pH: Enzymes also have an optimal pH range.
* Extreme pH: Moving outside this range disrupts the ionic bonds and hydrogen bonds that hold the enzyme's shape. This change in structure alters the active site, preventing the enzyme from binding to its substrate. Think of it like adding acid or base to a solution, which can change the charge distribution of the enzyme and affect its interactions.
