Enzymes Flashcards
What are lipids made up of?
Fatty acids and glycerol
What are proteins made up of?
Long chains of amino acids
Why are enzymes needed?
Without them, reactions inside the cells would be too slow to allow life to go on
What are enzymes?
Biological catalyst
What does maltase do?
Convert maltose into glucose
What is a substrate?
The substance on which the enzyme acts
What does amylase do?
Converts starch to maltose
What does pepsin do?
Conveys protein into polypeptides and amino acids
What are polypeptides?
Shorter chains of amino acids
What are amino acids?
They are the building blocks of proteins
What does lipase to?
Converts lipids into glycerol and 3 fatty acids
What are the 7 properties of enzymes?
Always proteins Specific for their action Used over and over Work faster at higher temps Denatured at high temps Sensitive to pH Work better over a larger surface area
What is the lock and key theory?
How enzymes work - lock is active site and enzyme; key is substrate
They’re complementary
What is denaturing?
At high temps the active site is irreversibly changed
It won’t work anymore
Happens at extreme pH
What is the collision theory?
If molecules are moving more quickly there’s a greater chance of substrate and active site colliding
There is then a correct collision
What is the kinetic theory
If higher temps, molecules will move more quickly
What is the optimum temp?
The temp at which the enzyme is working fastest but not yet denatured
About 40degrees c
What temp do enzymes usually denature?
About 50 degrees
What temp does amylase denature?
45 c
What temp does rennin denature?
45 c
What effect does pH have on enzymes?
Each enzyme has its own optimum pH
Change in pH means change in shape
Most optimum pH are 7
What is pepsins optimum pH?
2
Why does pepsin work best at pH 2? (Acidic)
To kill bacteria in the stomach
What effect does surface area have on enzymes?
Bigger surface area, enzymes work better because more chance of collision between substrate and active site
