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How do the four levels of protein structure affect the shape of enzymes and why it is important for enzyme function

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Related questions

How do the four levels of protein structure affect the shape of enzymes and why is this important for enzyme function? Explain the "lock and key" model of enzyme function using the terms substrate, active site, and product.

Consider the structure and function of each of these four biological macromolecules. How does the structure of each molecule affect its function? For example, in complex carbohydrates, why would long chains of glucose be more effective for energy storage than single glucose molecules? How do the four levels of protein structure affect the shape of enzymes and why is this important for enzyme function? Explain the "lock and key" model of enzyme function using the terms substrate, active site, and product.

How does temperature affect enzyme activity? SPECIFICALLY what happens at low temperatures? Why do we store enzymes in the freezer? What is the “optical temperature” of an enzyme? Approximately what might this temperature be for human enzymes (in Celcius!)? Approximately what might be the optimal temperature for the fungus that grows on the food that you forget about in the back of the refrigerator?

What is competitive inhibition? How do competitive inhibitors affect enzyme activity?

What are non-competitive inhibition? How do these affect enzyme activity?

Given what you know about the relationship between the structure and function of enzymes, what specific aspects of protein structure are affected by the two types of competitors? Explain using the terminology that you learned about the levels of protein structure.

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