( ( ( ( ( ( The world ) ( is ( your oyster ) ) ) , ) but ) ( ( ( some factors ) ( which ( have ( been ( shown ( to ( influence ( enzyme activity ) ) ) ) ) ) ) ) ( include ( ( the concentration ) ( of ( ( enzyme , ) ( concentration ( of ( ( ( ( ( ( ( substrates , ) pH ) , ) temperature ) , ) and ) ( various inhibitors ) ) ) ) ) ) ) ) ) ) . )
(ROOT (S (S (NP (DT The) (NN world)) (VP (VBZ is) (NP (PRP$ your) (NN oyster)))) (, ,) (CC but) (S (NP (NP (DT some) (NNS factors)) (SBAR (WHNP (WDT which)) (S (VP (VBP have) (VP (VBN been) (VP (VBN shown) (S (VP (TO to) (VP (VB influence) (NP (JJ enzyme) (NN activity))))))))))) (VP (VBP include) (NP (NP (DT the) (NN concentration)) (PP (IN of) (NP (NP (NN enzyme)) (, ,) (NP (NP (NN concentration)) (PP (IN of) (NP (NP (NNS substrates)) (, ,) (NP (NN pH)) (, ,) (NP (NN temperature)) (, ,) (CC and) (NP (JJ various) (NNS inhibitors)))))))))) (. .)))
The world is your oyster, but some factors which have been shown to influence enzyme activity include the concentration of enzyme, concentration of substrates, pH, temperature, and various inhibitors.
(ROOT (S (NP (NP (NNP Temperature)) (CC and) (NP (NN ph) (NN level))) (VP (VBP are) (ADJP (JJ important) (PP (IN in) (NP (NP (DT the) (NN activity)) (PP (IN of) (NP (DT an) (NN enzyme))))))) (. .)))