Answer: Amylose
Explanation: Which complex carbohydrate contains only a-1,4-glycosidic linkages? Amylose (Amylose is formed from a-1,4-glycosidic linkages of glucose.)
where its free (unbound) concentration is lower
For example, pH can have an effect of the state of ionization of acidic or basic amino acids. Acidic amino acids have carboxyl functional groups in their side chains. Basic amino acids have amine functional groups in their side chains. If the state of ionization of amino acids in a protein is altered then the ionic bonds that help to determine the 3-D shape of the protein can be altered. This can lead to altered protein recognition or an enzyme might become inactive.
Changes in pH may not only affect the shape of an enzyme but it may also change the shape or charge properties of the substrate so that either the substrate connot bind to the active site or it cannot undergo catalysis.
In geneal enzyme have a pH optimum. However the optimum is not the same for each enzyme.
By common logic you know that water has pH=7
When you add water to something that is acidic, for example you add water to vinegar, you make it less acidic. So the pH from 2 will be higher for instance 3 or 4 or 5 etc.
This happens because pH=-log[H3O+]
