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The only way to overcome saturation and speed up the rate of product formation is to add more enzymes.
Each enzyme has a specific pH at which they are most active, turning substrate into products at high speeds. For most enzymes the optimal pH is within the 6 to 8 range. For example, trypsin is a digestive enzyme in the intestine and has a pH of 8. However, there are exceptions to the range stated above. For example, the enzyme pepsin in the stomach has a pH of 2. Trypsin would not be able to function in the same acidic environment as pepsin; such shifts in pH would denature an enzyme.
Temperature shifts could also denature an enzyme...
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