ENZYMES
https://www.youtube.com/watch?v=7gK-5tLFM50
Key Terms
Substrate is a molecule acted upon by an enzyme. A substrate is loaded into
the active site of the enzyme, or the place that allows weak bonds to be formed
between the TWO molecules.
Examples of Substrate
Lactose
Lactose is a sugar produced in milk. Mammals typically produce milk for their
offspring. It contains a blend of fats, proteins, and growth hormones to get a young
mammal to gain a lot of weight in a short amount of time.
Enzymes are biological molecules (typically proteins) that significantly speed up
the rate of virtually all the chemical reactions that take place within cells.
Enzyme Substrate Complex is a temporary molecule formed when
an enzyme comes into perfect contact with its substrate. Without
its substrate an enzyme is a slightly different shape. The substrate causes a
conformational change, or shape change, when the substrate enters the active site.
Active Site is the region of an enzyme where substrate molecules bind and undergo
a chemical reaction. The active site consists of amino acid residues that form
temporary bonds with the substrate (binding site) and residues that catalyze a
reaction of that substrate (catalytic site).
1. What are enzymes made of? (circle correct answer)
(a). Lipids
(b). Carbohydrates
(c). A. Proteins
(d). Nucleic acids
2. What is the main function of enzymes?
_______________________________________________________________
3. Explain what takes place in each step of the diagram:
STEPS
1.
+ 2.
3.
Properties/Characteristics of Enzymes
(A). All enzymes are Proteins.
(B). Enzymes are Biological Catalyst.
(C). Enzymes Lower the Energy needed for chemical reactions to occur.
(D). Enzymes remain Chemical Unchanged after a chemical reaction.
(E). They are Specific to a substrate example:
-Substrate: Lactose
-Enzyme: Lactase
(F). Enzymes naming end with “-ase”
- Sucrase
(G). Enzymes are Denature by temperature and ph.
4. What TWO environmental conditions can affect the activity of an enzyme?
_________________& _______________
Use the 2 graphs below to answer Questions 5-6.
5. What is the optimal pH for this enzyme?
6. What is the optimal temperature for this enzyme?
Use the below graph to answer Questions 7-8.
7. What is the optimal pH of intestinal protease?
8. What is the optimal pH of gastric protease?
9. An enzyme speeds up a reaction by:
(a). Lowering the activation energy
(b). Raising the activation energy
(c). Releasing energy
(d). Absorbing energy
10. Are enzymes are “used up” or “changed” during a chemical reaction?
11. In a chemical reaction, a reactant binds to an enzyme at a region known as the:
(a). Catalyst
(b). Product
(c). Substrate
(d). Active site
12. ______________ are the building blocks of proteins.
General Categories of Enzymes, Examples, their Substrate and Products
Enzymes Example Substrate Product
Carbohydrase Salivary Amylase Starch Maltose
Protease Pepsin Protein Short
Polypeptides
Lipase Pancreatic Lipase Lipids Glycerol,
Fatty acids
Factors Affecting Enzyme Rates
https://www.youtube.com/watch?v=qq1foXnvJao
Temperature
As with many chemical reactions, the rate of an enzyme-catalysed reaction increases
as the temperature increases. However, at high temperatures the rate decreases again
because the enzyme becomes denatured and can no longer function.
As the temperature increases so does the rate of enzyme activity.
An optimum activity is reached at the enzyme's optimum temperature. A continued
increase in temperature results in a sharp decrease in activity as the enzyme's active
site changes shape. It is now denatured.
pH
Changes in pH also alter the shape of an enzyme’s active site. Each enzyme work
bests at a specific pH value. The optimum pH for an enzyme depends on where it
normally works. For example, enzymes in the small intestine have an optimum pH
of about 7.5, but stomach enzymes have an optimum pH of about 2.
pH Condition of Different Parts of The Alimentary Canal
Parts of The Alimentary pH Condition
Canal
Mouth Neutral
Stomach Acidic
Small Intestines Alkaline
In the graph above, as the pH increases so does the rate of enzyme activity. An
optimum activity is reached at the enzyme’s optimum pH, pH 8 in this example. A
continued increase in pH results in a sharp decrease in activity as the enzyme’s
active site changes shape. It is now denatured.
Enzymes in the Digestive System
Sites of the Production of Different Digestive Enzymes:
Enzyme Where the Enzyme Where it Function of the Enzyme
is Made Works
Amylase Salivary Gland Mouth Starch Maltose
Pepsin Stomach Walls Stomach Protein Polypeptides
Amylase Pancreas Small Intestine Starch Maltose
Trypsin Pancreas Small Intestine Protein Polypeptides
Lipase Pancreas Small Intestine Fatty acids Glycerol
Maltase Wall of the Intestine Small Intestine Maltose Glucose
Peptidase Wall of the Intestine Small Intestine Polypeptides Amino acids
