This is a very simpllistic approach to protein folding, whichignores solvent and volume effects, but it allows us to practicewhat we have learned about thermodynamics and kinetics. Enzymes arelong chains of amino acids that have to fold in the proper way soas to exhibit enzyme activity. They can catalyze certain reactions.Let us pick a reaction in the human body at 37 C, we will call itenzyme X.
Let's say that enzyme X is the catalyst responsible for breakingstarch down to individual glucose molecules. What of the followingthings can happen to the starch and enzyme system if you rainse thetemperature?
a-the rate of the reaction of starch going to glucose willincrease
b-nothing should happen since a catalyst does not affect theequilibrium
c-the enzyme could stop working effectively becauset the foldedform would stop being made and would start to unravel if theprocess is reversible
d-the equilibrium constant will get bigger to favor the glucoseside more
