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..
The primary difference between cold-brew and other methods of making coffee is the temperature of the water thatâs used. Most coffee, including iced coffee, is brewed between 195 and 205Â°F. (Iced coffee is cooled after itâs brewed.) Standing apart from most other brew styles, cold-brews use room-temperature water.