1. What was the optimal temperature for catalase activity? How do yoน know? 2. What happened to the enzyme activity when the reaction temperature is too hot? Based on what you know about protein structure, how would you explain that result? 3. What was the optimal pH for catalase activity? How do you know? 4. What is the substrate for catalase? What are the products of the reaction? 5. The pH in the stomach is pH 2.0. What do you think the optimum pH is for pepsin, an enzyme that is secreted in the stomach?