timestamps

• 0:00

  Introduction to Lesson

• 0:32

  Teacher Background

• 1:03

  Enzyme Structure Impact

• 2:04

  Lesson Topics Overview

• 4:07

  Protein Structure Review

• 5:09

  Enzyme Denaturation Explained

• 7:43

  Temperature Effects Introduction

• 8:44

  Optimum Temperature Graph

• 10:20

  Low Temperature Effects

• 11:21

  High Temperature Denaturation

• 12:23

  pH Effects on Enzymes

• 13:56

  Body pH Variations

• 14:28

  Pepsin in Stomach

• 16:01

  Salivary Amylase Function

• 18:09

  pH Measurement Basics

• 20:18

  Hydrogen Bonding Disruption

• 21:52

  Substrate Concentration Impact

• 23:25

  Enzyme Saturation Point

• 25:28

  Enzyme Inhibition Types

• 25:59

  Competitive Inhibition

• 28:06

  Non-Competitive Inhibition

• 29:42

  Penicillin Example

• 31:20

  Practice Question One

• 32:21

  Practice Question Two

• 33:56

  Practice Question Three

• 35:00

  Practice Question Four

• 36:32

  Practice Question Five

• 37:02

  Lesson Wrap-Up