Key concepts : enzymes/bio molecules * Flashcards

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1
Q

What are enzymes?

A

proteins that function as biological catalysts

(speed up reaction without being used up or chemically changed)

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2
Q

What is the active site of an enzyme?

A

The place where smaller molecules (substrates) can fit into them

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3
Q

What is the lock and key hypothesis?

A

the shape of the active site matches the shape of its substrate molecules
makes enzymes highly specific

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4
Q

Describe how an enzyme joins with and changes a substrate

A
  • the substrate collides with the active site and becomes attached, forming enzyme-substrate complex
  • enzyme catalyses the alteration of the substrate
  • the products are released from the active site
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5
Q

What is denaturing?

A

when enzymes are exposed to extremes of pH or high temperatures the shape of their active site changes
means the substrate can’t fit into the enzyme so the reaction can’t be sped up

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6
Q

How do you calculate the rate of reaction?

A

rate of reaction = amount of substrate used or product formed / time taken

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7
Q

What happens to the rate of reaction as the temperature increases?

A

rate of reaction increases
if temperature becomes too high, the enzyme will be denatured

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8
Q

What is the optimum temperature?

A

the temperature where the rate of reaction is quickest, before it becomes denatured

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9
Q

different enzymes have different optimum pHs

What happens to the rate of reaction when the pH is increased?

A

the rate of reaction increases until it reaches the optimum pH
then the enzyme becomes denatured

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10
Q

What will happen to the rate of reaction if there is a higher substrate concentration?

Explain why

A

the rate of reaction will increase until the enzymes become saturated and no more substrates can fit at any one time

the more substrates there are, the more likely a successful collision
all the enzymes are joined with a substrate so the rate of reaction stops increasing

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11
Q

Name four carbohydrates

A

glycogen, starch, sucrose and glucose

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12
Q

What are carbohydrates broken down into?

A

simple sugars

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13
Q

Which enzyme breaks down carbohydrates?

A

carbohydrase enzymes

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14
Q

Where are carbohydrase enzymes produced in the body?

A

mouth (saliva), pancreas and small intestine

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15
Q

What is are proteins made from?

A

amino acids

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16
Q

Which enzymes break down proteins?

A

protease enzymes

17
Q

What do protease enzymes do?

A

break proteins down into amino acids

make proteins from amino acids

18
Q

What are proteins used for in the body?

A

growth and repair

19
Q

Where are protease produced in the body?

A

stomach, pancreas and small intestine

20
Q

What are lipids?

What are lipids made from?

A

fats and oils

fatty acids and glycerol

21
Q

Which enzymes break down lipids?

A

lipase enzymes

22
Q

What do lipase enzymes do?

A

break down lipids into fatty acids

make lipids from fatty acids

23
Q

Where are lipase enzymes produced in the body?

A

pancreas and small intestine

24
Q

What are the four food tests (and what are they for)?

What happens to each solution when the food is present?

A

iodine test for starch - turns blue black

benedicts test for reducing sugars - turns blue to cloudy orange or brick red

biuret test for proteins - turns purple

emulsion test for lipids - turns milky-white