Enzymes

Question 1

What is the mechanism of enzyme?​

Answer 1

The lock and key, that attracts​ substrates to active sites.

Question 2

active site?

Answer 2

Part where it joins to catalyse reaction.​

Question 3

What is it meant by enzyme specificity?​

Answer 3

As substrates only work with one substrate.​

Question 4

What is meant by lock and key model?​

Answer 4

Substrate fits into enzyme, just like a key, into a lock.​

Question 5

What happens when shape of enzyme changes?​

Answer 5

Becomes denatured, as substrate has to fit into active site, which is no longer possible to catalyse.​

Question 6

denatured enzyme?

Answer 6

Enzyme that will no longer work.​

Question 7

What factors affect enzyme activity?​

Answer 7

Temperature, substrate concentration and pH.​

Question 8

What means higher temperature on enzymes?​

Answer 8

Bonds holding enzyme break, changing shape of active site, which leads enzyme being denatured.​

Question 9

What means lower temperature on enzymes?​

Answer 9

rate of reaction is slow

Question 10

optimum temperature?

Answer 10

Enzyme is active most, not to fast or slow, being the best.​

Question 11

What means by lower pH?​

Question 11

What means by lower pH?​

Answer 11

Changes bonds holding enzymes​

Question 12

higher pH?

Answer 12

Changes bonds holding enzymes​

Question 13

What means by lower substrate concentration?​

Answer 13

Slow reaction​

Question 14

What means by higher substrate concentration?​

Answer 14

Nothing, as a higher substrate concentration will go up to one true point, as all active sites will be full.d​

Question 15

What is rate calculation?​

Answer 15

1000/time

Question 16

units for rate

Answer 16

s-1

Question 17

What is enzymes known as?​

Answer 17

biological catalysts

Question 18

Why are enzymes important?​

Answer 18

As they help breaking down sugars, aamino acids, fatty acids and glycerol and synthesis of carbohydrates proteins and lipids.​

Question 19

what breaks down starch?

Answer 19

Starch breaks down by amylase, into maltose, and sugars.​

Question 20

What breaks down proteins?​

Answer 20

Proteins breaks down by protease, into aamino acids.​

Question 21

What breaks down lipids?

Answer 21

Lipids breaks down by lipase, into glycerol and fatty acids.​

Question 22

Why should enzymes synthesis?​

Answer 22

to join.

Question 23

How do you test for lipids?​

Answer 23

Shake with ethanol, if cloudy, then lipids is present.​

Question 24

How do you test for proteins?​

Answer 24

Add biuret reagent, shake, if present, turns from blue to purple.​

Question 25

How do you test for sugar?​

Answer 25

Add benedicts solution, if reducing sugar will be brick red.​

Question 26

How do you test for starch?​

Answer 26

Add iodine, if present colour is brown to blue.​

Question 27

How do you test for sugar?​

Answer 27

Add benedicts solution, if reducing sugar will be brick red.​

Question 28

What is the method of calorimetry?​

Answer 28

Take tube of 50ml cold water, record temperature, place test tube at 45 degrees, and hold burning food sample underneath, when food is burnt, record final.​

Question 29

What is the equation for calorimetry?​

Answer 29

Energy transferred=mass of water* 4.2* temperature increase.​