1:4:2 How temperatures, pH, enzyme concentration and inhibitors affect enzymes Flashcards
How are enzymes affected and what happens?
Enzymes only keep their shape at certain pH and temperatures. At other pH and temperatures, enzymes become denatured (active site is out of shape). The rate of reaction significantly decreases.
What are inhibitors?
Enzyme inhibitors are molecules that fit loosely/partially into the active site but are not broken down. It affects the rate of reaction by decreasing it as inhibitors block the substrates from binding to the active site.
What is the experiment to detect when starch has been broken down to the product glucose?
Put 5 ml of amylase into a boiling tube and place in a water bath at 0 degrees for five minutes. Put 2 drops of iodine into each section of a spotting tile.
Put 5 ml of starch into a small beaker. Add the starch to the amylase then immediately take a drop from the solution and add to the spotting tile.
Test every 30 seconds until the iodine no longer turns blue/black or until 8 minutes is up. Record the time taken for the iodine to no longer turn blue/black and repeat this experiment at 25 degrees, 40 degrees, 60 degrees and 80 degrees.
What happens to the enzymes at low temperatures?
Less kinetic energy, less collision between substrate and enzyme.
What happens to the enzymes when the optimum is overreached?
The enzyme becomes denatured.
