Unit 2B - Enzymes and Genetics Flashcards
What is the definition of a catalyst?
A substance which increases the speed of a reaction, without being changed or used up in the reaction
What are enzymes?
Biological catalysts produced by living things
What are enzymes made up of?
Proteins, which are made up from chains of amino acids
Apart from catalysts what else do protein act as a structural component for?
Tissues, hormones and antibodies
What do chemical reactions usually involve?
Things being split apart or joined together
What shape are enzymes and why?
Enzymes each have a unique fit which only fits one substance, so it can only catalyse one reaction
What’s the optimum temperature for enzymes?
37c
What is the temperature that enzymes are denatured?
45c
Why are enzymes denatured at 45c?
If they get too hit the bonds holding the enzyme together break and so it no longer has it special shape and won’t work any more
What happens if the pH is too low or high?
The pH interferes with the bonds holding the enzyme together changing the shape
What is the usual optimum pH for enzymes?
Neutral pH 7
What enzyme works best at pH 2 and why?
Pepsin is a protease enzyme that breaks down protein n the stomach, it works best at pH 2 so it is well suited for the acidic conditions
What do digestive enzymes do?
Break down big molecules into smaller ones
What are examples of big molecules?
Starch, proteins and fats
What are examples of much smaller molecules?
Sugar, amino acids, glycerol and fatty acids
Why are bigger molecules broken down?
So they can pass through the walls of the digestive system
What converts starch into sugars?
Amylase
What does protease convert proteins into?
Amino acids
What does lipase convert lipid into?
Glycerol and fatty acids
What are lipids?
Fats and oils
Where is amylase made?
Salivary glands, pancreas,and the small intestine
Where is protease made?
Stomach, pancreas and the small intestine
Where are lipase made?
Pancreas and the small intestine
What does bile do?
Neutralises stomach acids and emulsifiers fats