(d)+Denaturing

= Denaturing :) = ** D **enaturation of proteins is any modification in conformation not accompanied by rupture of peptide bonds.

** E **ffects of Denaturation on proteins :
 * Decreased solubility
 * Altered water binding capacity
 * Loss of biological activity
 * Destruction of toxins
 * Improved digestibility
 * Increased intrinsic viscosity
 * Inability to crystallize

__How can temperature cause denaturing (of enzymes)?__
If the temperature passes the optimum (the optimum temperature), then the enzymes start denaturing meaning that heat will change the shape of the active sites so substrates will be unable to fit into the active sites anymore, so enzymes will not be able to perform its function anymore (catalytic reaction no longer occurs because substrates cannot fit into active site of the enzymes).

(optimum temperature = a temperature at which the specific enzyme work at highest rate of reaction. Optimum temperature is different for different living organism ex. It's 37 degrees Celsius for humans but lower for plants )

__How can pH cause denaturing?__
If the pH passes the optimum (the optimum pH), then the enzymes start denaturing.

(optimum pH = a pH at which the specific enzyme work at highest rate of reaction/can achieve highest rate of reaction. Optimum pH is different for enzymes in different organs ex.enzymes in stomach have different optimum pH from enzymes in intestine)

(they are bell curves)