pH affects the ionization of amylase

You: pH can influence the ionization state of amino acid residues in the enzyme's active site. 

James: That’s right, changes in ionization can alter the shape and charge properties of the active site, affecting the enzyme's ability to bind to starch (the substrate) and catalyze reactions effectively.

Prof. Wilson: You are both correct! Remember also that extreme pH levels can disrupt the hydrogen bonds and ionic interactions that maintain an enzyme's three-dimensional structure, leading to denaturation. Denatured enzymes lose their functional shape and, consequently, their activity. This can also happen at extreme temperatures and this is why it is also important that the optimal temperature of activity is determined. Let’s go on with the second part of today’s experiment to determine the optimal temperature. 

[Denaturation is a process that affects proteins, where the secondary, tertiary, or quaternary structures are disrupted, leading to a loss of biological function. This process is typically caused by factors such as heat, pH changes, or chemical agents.]