Question

A student is performing an investigation using rennin and milk. Rennin is an enzyme that can solidify milk. She

puts milk in three test tubes with rennin and places the tests tubes in water baths at different temperatures
of 32°F, 98°F, and 212°F. She notices the rennin enzymes become denatured at 212°F and do not solidify
the milk. Which statement correctly describes the effect of the denatured enzymes?

A. Denatured enzymes are slowly active.

B. Denatured enzymes are no longer active

C. Denatured enzymes reverse the reaction.

D. Denatured enzymes speed up the reaction.

Answer 1

The correct answer is - option B. denatured enzymes are no longer active.

Step-by-step explanation:

Denaturation of the enzymes or proteins results in changes in their original structure which ultimately results in the loss of their particular functions. The denaturation of proteins or enzymes takes place due to extreme temperature or pH which leads to a change in the active site of an enzyme.

Due to this change, the substrate will no longer fit in the active site and become inactive as enzymes work together with the substrate and the active site is the essential part of the enzyme for its activity. In this case, this is condition takes place which makes it denatured at 212 degrees F.