What are practical applications of temperature and pH effects on enzymes?

Practical applications of temperature and pH effects on enzymes are seen in food processing, brewing, and medical diagnostics.

In the food industry, enzymes are used to enhance the quality and nutritional value of food products. For instance, enzymes are used in cheese making to break down lactose, a sugar that some people find hard to digest. The activity of these enzymes is highly dependent on temperature and pH. By controlling these conditions, cheese makers can influence the rate of lactose breakdown, thereby controlling the texture and flavour of the cheese. Similarly, in bread making, enzymes are used to break down starch into sugars, which are then fermented by yeast to produce carbon dioxide, causing the bread to rise. The activity of these enzymes is also influenced by temperature and pH, and bakers can manipulate these conditions to control the rise and texture of the bread.

In the brewing industry, enzymes are used to break down the starch in barley into fermentable sugars. The activity of these enzymes is highly dependent on temperature and pH, and brewers can control these conditions to influence the rate of starch breakdown, thereby controlling the alcohol content and flavour of the beer.

In medical diagnostics, enzymes are used in tests to detect certain diseases. For example, the enzyme lactase is used in a breath test to diagnose lactose intolerance. The activity of this enzyme is influenced by temperature and pH, and by controlling these conditions, doctors can ensure the accuracy of the test. Similarly, the enzyme glucose oxidase is used in blood glucose meters to measure blood sugar levels in people with diabetes. The activity of this enzyme is also influenced by temperature and pH, and by controlling these conditions, the accuracy of the blood glucose readings can be ensured.