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..
Most iced coffee is actually cold-brewed, or brewed slowly in cold water in the fridge overnight, instead of brewed quick and hot in a French press or coffee maker. The resulting coffee is smooth, low-acid, and cold â the perfect brew for iced coffee. If there's anything I love more than summer, it's the fact that in summer you get to drink as much cold brewed coffee as you want. Although as a friend recently put it, When drinking cold brew, set limits and have a safe buddy..