Question

meat tenderizer contains an enzyme that breaks down meat. If meat is coated with tenderizer and then placed in a refrigerator, how would the enzyme be affected?

Answer 1

Answer:

The enzyme will affected in such a way that there is a change in the temperature and pH.

The enzyme is will be affected by low temperature because enzyme acts slowly at low temperature.

Low temperature slows down the enzyme activity and there will be more time required to break down meat.

Temperature and pH are the two main factors for the enzyme to work. So, the enzyme will work slowly.

Answer 2

Enzymes have a specific pH range and temperature. If you change it too much, then it will denature the enzyme, and the enzyme will fail to work properly. 

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