In which case, it depends on the type of inhibitor. A competitive inhibitor has a structure similar to the substrate, hence would bind to the active site as well, competing with the substrate for the enzyme active sites, decreasing enzymatic activity. A non-competitive inhibitor binds to the allosteric site of the enzyme, causing a structural change in the enzyme active site shape.
There's a difference between the effects of cold-brewed coffee vs. hot-brewed coffee: because different chemical reactions are achieved at higher temperatures, cold-brewed coffee will have a smoother caffeine effect and overall less acidity, which some people experience as part of the kick..
One reason for serving coffee too hot to drink is that at 150Âº to 160ÂºF the oils in coffee give off aromas that contribute to the taste of coffee. However, hot coffee can cause a third degree burn; in 1 second at 156ÂºF , in 2 seconds at 149ÂºF, in 5 seconds at 140ÂºF, and in 15 seconds at 133ÂºF. Prevention: 1  Keep children away from hot liquids, including hot water taps.  Donât put hot liquids on table cloths or placements.