enzymes Flashcards

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1
Q

what is an enzyme

A

a biological catalyst made of protein, that speed up a reaction without being used up themselves in a reaction

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2
Q

what is a catabolic enzyme

A

breaks big molecule into smaller molecules and energy is released, eg amylase

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3
Q

what is the shape of enzymes

A

3D, complex and globular

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4
Q

example of catabolic reaction

A

respiration and digestion

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5
Q

what is an anabolic enzyme

A

converts small molecules into larger molecules and energy is needed, eg DNA polymerase

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6
Q

example of anabolic reaction

A

photosynthesis, DNA production

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7
Q

what is the theory about enzymes

A

induced fit theory, when the substrate enters the active site, it causes it to change shape slightly, the enzyme fits more precisely around the substrate

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8
Q

what is denaturation

A

when an enzyme can no longer function permanently due to its active site changing shape, its irreversible and generally happens when an enzyme is out of its ph or temp range

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9
Q

what degree do plant enzymes work best

A

20-30 degrees

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10
Q

what is bioprocessing

A

the use of enzymes in controlled reactions to produce a product

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11
Q

what are immobilised enzymes

A

enzymes trapped in a gel so they can be separated from the products easily and used repeatedly

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12
Q

what is an example of bioprocessing

A

cheeses, beer and food flavours

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13
Q

what is a bioreactor

A

the container into which the microorganisms or enzymes are added to the substrate to produce a product

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14
Q

what are physical methods to immobilise enzymes

A

absorption- enzymes are physically attached to materials eg glass beads, enclosed in a membrane, trapped in a gel

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15
Q

what are chemical methods to immobilise enzymes

A

bonded to a support chemically eg glass beads or bonded to each other

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16
Q

what are the advantages of immobilised enzymes

A

more stable, can be reused, can be easily recovered or separated

17
Q

what is a use of immobilised enzymes

A

sucrose becomes glucose and fructose with the addition of sucrase in yeast