Enzymes are sensitive to .....

Enzymes are proteins. Proteins are long chains of amino acids linked to each other by peptide bonds. Amino acids have many functional groups in their structure. Many of these functional groups are ionisable. As they are weak acids and bases in chemical nature,this ionisation is influenced by the $pH$ of the solution. For many enzymes,activity is influenced by the surrounding $pH$. This is depicted in the curve below. Explain briefly.

What are the different classes of enzymes? Explain any two with the type of reactions they catalyse.

At which temperature do enzymes lose their native conformation?

The rate of enzyme reactions rises with the increase in substrate concentration. But it does $NOT$ increase beyond a certain concentration because . . . . . . .

In the modern system of nomenclature,which one of the following enzymes occupies the $1^{st}$ position?