Chapter 2 Flashcards
What effect does boiling temperatures have on the rate of enzymatic reactions?
The higher the temperature the faster the rate of reactions but boiling temperatures will denature the enzyme. Every enzyme has an optimal temperature.
What happened when you varied the concentration of enzyme
What happened when you varied the concentration of enzyme Higher concentrations of an enzyme cause speedier reactions
“Enzyme combines with (? ? ? ?) to give Products” What is (????)
substrate
What is an “active site”
a region on an enzyme that binds to a protein or other substance during a reaction.
What are some things that can denature proteins
Ph level, concentration level, and heat
When an enzyme is denatured, what happens to the ability of the active site to bind substrate?
it will disrupt the conformation and/or the ability of a substrate to bind into the active site or the ability of the catalytic activity to take place in the active site.
What letters usually end the names of enzymes?
ase
Amylose (the main component of starch) is a complex polysaccharide (a sugar). You can tell it is a “sugar” by what part of its name?
ose
Cellulose is a very complex polysaccharide. fructose and sucrose are also saccharides (sugars). what common sugar is the breakdown product produced when amylase breaks down starch?
glucose
Cooling solutions of enzymes doesn’t denature them. Why did this slow down your enzymatic reactions?
lowering the temperature, decreases thermal agitation and protects the hydrogen bonds maintaining native structure of proteins
After they treat amylase with heat or change it’s pH, many people forget to put starch in their solutions just before they begin the timing assay. This mistake produces what kind of results?
This mistake would cause a negative reaction and no color change would occur.
