Bio review enzymes
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Enzymes are proteins that speed up chemical reactions and work in small amounts. They use a lock and key mechanism where the substrate binds to the active site of the enzyme, they form a complex, the substrate's bonds are broken, and products are released while the enzyme remains unchanged. Enzymes can be affected by temperature and pH levels, becoming denatured and unable to function if temperatures are too high or low or if the pH is outside their optimal range.
Bio review enzymes
- 3. Enzymes are EnzymesProteins Specific Work in minute amounts Speed up the rate of chemical reactions Affected by temperature Affected by pH
- 4. How Enzymes Work: Lock and Key Hypothesis
- 5. How Enzymes Work: Lock and Key Hypothesis Substrate enters active site of enzyme Enzyme-substrate complex is formed Substrate bonds are broken Products are formed and leave the enzyme Enzyme active site is now free
- 6. Lock and Key Hypothesis
- 7. The enzymes you need to know Enzyme: Salivary amylase Substrate: Starch Product: Maltose Enzyme: Pepsin Substrate: Proteins Product: Polypeptide
- 8. The enzymes you need to know Enzyme: Lipase Substrate: Fats Product: Fatty acid and glycerol
- 10. Factors that affect enzymes EnzymesLow temperatures Inactivation of enzymes Denaturation of enzymes High temperatures Out of the pH range Denaturation of enzymes
- 13. All enzymes are denatured once it is out of the pH range Optimum pH for pepsin is 2 Optimum pH for salivary amylase is 7 Optimum pH for lipase is 9