3.5 And 3.7 Factors Affecting Enzyme Action And Making Digestion Effecicient Flashcards
Why enzyme acivity increases as temperature increases
As the temperature increases, the enzyme and substrate molecules have more energy
-as a result they move quicker leading to an increase collision which leads to an increase in enzyme-substrate complex.
Why enzyme rapidly decrease with increasing temperature beyond optimum
Because long amino acid chains begin to unravel, and as a result, the shape of the active site changes. The substrate will no longer fit in the active site. The enzyme is said to be denatured and it can no longer act as a catalyst, so the rate of ghe reactions decreases and eventually stops.
Why enzyme acivity decreases as the pH increacres above/decreases below the optimum pH
Enzyme activity decreases as the pH increases
above/decreases below the optimum pH as the shape of active site of an enzyme come from forces between different parts of protein molecule which hold the folded chains in place. So a change in pH changes the shape of molecule so a result the specific shape of the active site is lost and the znyme no longer acts as a catalyst. A change in pH can stop ghem from working completely
Which enzymes works under alkaline conditions
Cholinesterase because alaklines have a pH of 8-14 so
the activity increases and reaches its optimum rate when it becomes alakaline.
Which enzyme might be found in acidic gastric juices
Pepsin because its optimum rate is when it is 2 on
pH scale which makes it acidic and decreases when becoming neutral.
What is optimum tmeperature for enzymes
Around 37-40 degrees
Ehy is it difficult for lipase enzymes to act on fats
The fats that you eat do not mix with all the watery liquids in your digestive system. They stay as large globules that make it difficult for lipase to act in enzymes
What is the role of bile
Bile emulsifies the fats int your food. Meaning bile physically breaks up large drops of fats into amino acids which provides a bigger surface area of fats for the lipase enzyme to act upon. The greater the surface area the easier it is for lipase to chemically break down more fats quickly into amino acids.
What is bile? Where is it made? Where is it stored?aside from emulsification what is the other important role bile perfoms?
-a green yellow alkaline liquid
-made in the liver
-stored in the gall bladder
-Bile neutralises the acid that was added to the food in the stomach which provides the alkaline conditions necessary for the enzymes in the small intestine to work most effectively.
