Enolase is an enzyme that catalyzes one reaction in glycolysis in all organisms that carry out this process. The amino acid sequence of enolase is similar but not identical in the organisms. Researchers purified enolase from Saccharomyces cerevisiae, a single-celled eukaryotic yeast that grows best at 37°C, and from Chloroflexus aurantiacus, a bacterium that grows best at the much higher temperature of 55 C. The researchers compared the activity of purified enolase from the two organisms by measuring the rate of the reaction in the presence of varying concentrations of substrate and a constant amount of each enzyme at both 37°C and 55°C.

Depending on the organism, the optimal pH for enolase to catalyze its reaction is between 6.5 and 8.0. Describe how a pH below or above this range is likely to affect enolase and its catalytic ability

pH below or above the optimal range will result in loss of the enzyme activity.Changing the pH above or below optimum range affect the charges that reside on the amino acid molecules. Amino acids present in the active site of enzymes that attracted each other may no longer continue to be attracted.Again, the shape of the active site of the enzyme will change as a result of which substrate binding will be affected.Overall we can say that the enzymes are denatured.

1: most common garden plants prefer loam — soils with a balance of different-sized mineral particles (approximately 40% sand, 40% silt, and 20% clay) with ample organic matter and pore space. however, some plants grow better in sandy soils, while others are well-adapted to clay soils.

2: available water capacity is the maximum amount of plant available water a soil can provide. it is an indicator of a soil's ability to retain water and make it sufficiently available for plant use. available water capacity is the water held in soil between its field capacity and permanent wilting point.

3: it is the same for all living things (plants and animals). it also includes very tiny organisms that our eyes cannot see. they are known as microorganisms, and include viruses, bacteria and fungi.