Enzymes

Question 1

Lock and key theory

Answer 1

Enzymes have active site that’s unique shape
Perfectly matches substrate
If enzyme is too hot or cold or a ph that’s not optimum, enzyme becomes denatured

Question 2

Effect of temp on enzymes

Answer 2

As temp increases, rate of reaction increases- enzyme and substrate molecules move around faster, more frequent successful collisions

Question 3

Amylase

Answer 3

Produced in salivary glands, stomach, pancreas
Starch -> maltose (a simple sugar)

Question 4

Protease

Answer 4

Produces in stomach pancreas small intestine
Proteins -> amino acids

Question 5

Lipase

Answer 5

Produces in pancreas and stomach
Lipids -> fatty acids and glycerol

Question 6

Optimum

Answer 6

When reaction works as fast as possible

Question 7

Effect of pH in enzymes

Answer 7

Different enzymes have different optimum ph values
Allows enzymes to be adapted to work well in diff environments with diff ph values

Question 8

Food tests- iodine for starch

Answer 8

Negative = orange
Positive = blue black

Question 9

Food tests - Benedict’s test for sugar

Answer 9

Negative = blue
Positive = brick red

Question 10

Biuret test for protein

Answer 10

Negative = blue
Positive = lilac / purple