Final answer:
Enzymes require specific temperature and pH conditions for optimal function, with drastic temperature or pH changes leading to denaturation and loss of enzyme activity. Vant Hoff's coefficient describes how enzyme activity doubles with every 10°C increase up to the optimal temperature range for human enzymes, which is between 37°C and 40°C.
Step-by-step explanation:
Enzymes are highly sensitive to changes in temperature and pH because they can affect the chemical bonds within the active site, altering enzyme affinity for substrates. A significant change away from an enzyme’s optimal temperature can lead to denaturation, where the enzyme loses its three-dimensional structure and, consequently, its function. Interestingly, for every ten-degree Celsius increase in temperature, enzyme activity can double, up to an enzyme's optimal point. However, temperatures exceeding this range, particularly between 45°C and 55°C, can lead to enzyme denaturation. Similarly, changes in pH can also lead to denaturation, as the chemical environment must be specific for the active site's amino acid side chains to properly catalyze reactions.
Vant Hoff's coefficient indicates that enzyme activity increases twofold for every 10°C rise in temperature until the optimum is reached. In humans, this optimal temperature typically ranges between 37°C and 40°C. Above or below these temperatures, enzymes become less active, impacting metabolic activity and overall biochemical reactions in the body.