Question

f.

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1. What was the optimal temperature for
catalase activity? How do
you
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?