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Quick Biology question

D

Doosh Bag

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Can anyone please help answer the question :

What is the disadvantage of using sulfuric acid and hydrochloric acid when working with proteins and enzymes and how does it affect the latter..
 
Xanthe

Xanthe

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Well, they have extreme pH's and will denature the enzyme/change the protein's shape and completely rid the enzyme of its function to catalyse a reaction. Unless the enzyme is pepsin, for example - because the presence of hydrochloric acid (pH 2.5) in the stomach is actually favorable for the action of pepsin. But generally, it is taken that extreme pH's denature proteins.
 
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