Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > Chapter 8: Enzymes > Flashcards

Chapter 8: Enzymes Flashcards

1
Q

Catalyst

A

A substance that increase speeed up the rate of a chemical reaction and is not a changed by the reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Metabolic reactions

A

Metabolic reactions are all chemical reactions that occur in cells .they include reactions that are catalysed by enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Anabolic reactions

A

Is a reaction that build complex compounds from simple ones for example photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Catabolic reaction

A

Is a reaction that break down complex compounds into simple ones example digestion of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Flashcard 1: Enzymes

A
  • Definition: Enzymes are biological catalysts that speed up chemical reactions in living organisms.
  • Nature: Enzymes are proteins.
  • Specificity: Each enzyme catalyzes a specific reaction.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Flashcard 2: Catalyst

A
  • Definition: A substance that speeds up the rate of a chemical reaction without being consumed in the reaction.
  • Enzymes act as catalysts in biological systems.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Flashcard 3: Substrate

A
  • Definition: The specific reactant that an enzyme acts on.
  • Enzymes bind to their substrates at the active site to catalyze the reaction.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Flashcard 4: Active Site

A
  • Definition: The region of an enzyme where the substrate binds and the chemical reaction takes place.
  • Specificity: The active site has a specific shape that fits the substrate.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Flashcard 5: Enzyme-Substrate Complex

A
  • Definition: The temporary complex formed when an enzyme binds to its substrate.
  • The enzyme converts the substrate into the product(s) of the reaction.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Flashcard 6: Lock and Key Model

A
  • Definition: A model for enzyme-substrate interaction where the active site of the enzyme has a specific shape that fits the substrate like a key fits a lock.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Flashcard 7: Induced Fit Model

A
  • Definition: A model for enzyme-substrate interaction where the active site of the enzyme changes shape slightly to accommodate the substrate.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Flashcard 8: Factors Affecting Enzyme Activity

A
  1. Temperature
  2. pH
  3. Substrate Concentration
  4. Enzyme Concentration
  5. Presence of Inhibitors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Flashcard 9: Optimum Conditions for Enzyme Activity

A
  • Temperature: Each enzyme has an optimal temperature at which it works best.
  • pH: Each enzyme has an optimal pH at which it works best.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Flashcard 10: Denaturation

A
  • Definition: The change in the shape of an enzyme due to extreme conditions, such as high temperature or extreme pH.
  • Denatured enzymes lose their activity because their active site changes shape.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Flashcard 11: Enzyme Inhibitors

A
  • Definition: Molecules that bind to enzymes and decrease their activity.
  • Types: Competitive inhibitors and non-competitive inhibitors.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Flashcard 12: Competitive Inhibitors

A
  • Definition: Inhibitors that bind to the active site of an enzyme, competing with the substrate.
  • Effect: They reduce the activity of the enzyme by preventing the substrate from binding.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Flashcard 13: Non-Competitive Inhibitors

A
  • Definition: Inhibitors that bind to an allosteric site on the enzyme, not competing with the substrate.
  • Effect: They change the shape of the enzyme, reducing its activity.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Flashcard 14: Enzyme-Substrate Concentration Graph

A
  • Shape: Initially, the rate of reaction increases with substrate concentration until all enzymes are occupied (saturation point).
19
Q

Flashcard 15: Enzyme Denaturation Graph

A
  • Shape: Shows a decrease in enzyme activity with increasing temperature, peaking at the optimum temperature, and then decreasing rapidly due to denaturation.
20
Q

Flashcard 23:
What is an enzyme

A
  • Term: Enzyme
  • Definition:A biological catalyst that speeds up chemical reactions in living organisms.
21
Q
  • Term:Metabolic reactions
A
  • Definition:Chemical reactions that occur within cells of an organism to maintain life. These reactions are responsible for energy production, synthesis of molecules, and breaking down of molecules.
22
Q
  • Term:Characteristics of enzymes
A
  • Details:
    • Specificity: Each enzyme works on a specific substrate.
    • Efficiency: Speed up reactions without being used up.
    • pH and temperature sensitivity: Work best within a specific pH and temperature range.
    • Denaturation: Lose their shape and function when exposed to extreme conditions.
23
Q
  • Term: Substrate
A
  • Definition: The molecule or substance the enzyme acts on.
24
Q

Term:** Active site

A
  • Definition: The ‘dent’ on the enzyme which is exactly the correct shape for the substrate to fit into.
25
Q
  • Term: Enzyme-substrate complex
A
  • Definition: The substrate bonds with the enzyme’s active site and an enzyme-substrate complex is formed.
26
Q
  • Term: Products
A
  • Definition: ‘New’ molecules that leave the active site after the enzyme acts on the substrate.
27
Q
  • Term: Amylase
A
  • Substrate: Starch
  • Product: Maltose
28
Q
  • Term: Maltase
A
  • Substrate: Maltose
  • Product: Glucose
29
Q
  • Term: Lipase
A
  • Substrate: Lipids (fats & oils)
  • Product: Fatty acids & glycerol
30
Q
  • Term: Sucrase
A
  • Substrate: Sucrose
  • Product: Fructose & glucose
31
Q
  • Term: Pepsin
A
  • Substrate: Proteins
  • Product: Polypeptides
32
Q
  • Term: Trypsin
A
  • Substrate: Polypeptides
  • Product: Amino acids
33
Q
  • Term: Optimum temperature
A
  • Definition: The temperature at which the rate of reaction is greatest for an enzyme.
34
Q
  • ## Term: Low temperature effect on enzyme activity
A

Details: Rate of enzyme activity is slow, less kinetic energy, fewer collisions between enzymes and substrates, fewer ESCs formed.

-

35
Q

Term: High temperature effect on enzyme activity

A

Details: More kinetic energy, enzyme vibrates too much, breaks bonds, active site changes shape, substrate won’t fit, enzyme denatures.

  • *
36
Q

*Term:** Optimum pH
- *

A

*Definition:** The pH where the rate of enzyme activity is the fastest.

  • *
37
Q

*Term:** Amylase activity pH

A

Details:** Works best in neutral conditions like pH 7-7.5, as in saliva.

38
Q
  • Term:** Pepsin activity pH
A

Details:** Works best in acidic conditions like in the stomach.

39
Q
  • Term: Lipase activity pH
  • **
A

Details:** Works best in alkaline conditions like in the duodenum.

  • **
40
Q

Term:** Seed germination and enzymes

A
  • Details: Seeds contain inactive enzymes and insoluble nutrients. Enzymes become activated when the seed absorbs water. Enzyme amylase changes starch into maltose, protease digests proteins, and lipase digests lipids.
41
Q
  • Term: Biological washing powders and enzymes
  • **
A

Details:** Contain enzymes which breakdown insoluble proteins, fats, and starch stains. Resulting smaller molecules are soluble and can be washed away easily.

42
Q

Term: Enzymes in the food industry
- **

A

Details:** Rennin or chymosin in cheese making, pectinase in fruit juice production, amylase in bread baking, trypsin in baby food, and papain in tenderizing meat.

**

43
Q
  • Term: Biological powder investigation requirements
A
  • Details: Two boiled eggs, two teaspoons, two glass beakers with water, regular and biological detergent.
44
Q
  • Term:Biological washing powder test procedure
A
  • Details:Boil eggs, mark spoons, collect yolk on spoons, dissolve washing powders, observe yolk digestion.

Biology (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions