When investigating the rate of reaction of the enzyme lipase on the hydrolysis of triglycerides, the pH must be maintained at an optimum to prevent the lipase denaturing.
What is the reason for this?
1 )
The addition of water molecules produced by hydrolysis increases the pH.
The products of hydrolysis decrease the pH.
3 )
The products of hydrolysis increase the pH.
4 )
The removal of water molecules used in hydrolysis decreases the pH.
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