When temperature becomes too hot, the bonds in the structure will break, changing the shape of the active site so the substrate can no longer fit in. The enzyme is denatured and can no longer work.
If the pH is too high or too low, the forces that hold the amino acid chains that make up the protein will be affected, changing the shape of the active site so the substrate can no longer fit in. The enzyme is denatured and can no longer work.
Produced in the liver, stored in the gallbladder, released into the small intestine. Alkaline to neutralise hydrochloric acid, emulsifies large fat drops into smaller ones.
Investigating effect of pH on enzyme controlled reaction
Use iodine which turns blue-black in presence of starch, take drops of solution at regular intervals and record time for starch to be completely broken down, calculate rate from 1000/time