The maltose molecule can be broken down into two individual glucose molecules with the of an enzyme produced within a cell. which of the following changes is most likely to slow down this reaction?

a. adding more maltose molecules
b. increasing the volume of the cell
c. adding more of the enzyme
d. increasing the ph within the cell

I believe the response would be D. Increasing the pH within the cell. This may be the case, because through changing the pH of the cell, the enzyme may form new unwanted interactions, which may affect the arrangement and the structure of the active site, which is will affect the ability of the maltose molecules to bind and undergo the breakdown into glucose molecules.

All enzymes work well or optimally within a given or particular pH. Going above or below will cause additional hydrogen bonds that might form, and other interactions affecting function.

Used to water and cool climates, probably not thick coated or fluffy. they most likely have thin coats and have to survive to find food. sorry if this wasn't the answer you were looking for..: )