Enzymes Enzymes Enzymes are proteins made of amino

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Enzymes

Enzymes

Enzymes • Enzymes: are proteins made of amino acids. -Catalyst: they speed up chemical

Enzymes • Enzymes: are proteins made of amino acids. -Catalyst: they speed up chemical reactions & lower the activation energy. the -Reusable: remain unchanged after reaction for a -specific: there is a perfect enzyme certain substrate

Are Enzymes reusable? Yes or NO

Are Enzymes reusable? Yes or NO

Enzymes are…. . A. Nucleic Acids B. Carbohydrates C. Proteins D. Lipids

Enzymes are…. . A. Nucleic Acids B. Carbohydrates C. Proteins D. Lipids

Enzymes • 3 D shape • can be destroyed & denatured (change shape) with

Enzymes • 3 D shape • can be destroyed & denatured (change shape) with extreme changes in p. H & temperature • have active sites = places where substrate (food & waste) molecules attach

Examples of Enzymes Catalase breaks down hydrogen peroxide (waste produced in cells) into water

Examples of Enzymes Catalase breaks down hydrogen peroxide (waste produced in cells) into water and oxygen 2 H 2 O 2 ----> 2 H 2 O + O 2 milk Lactase breaks down lactose in Protease breaks down proteins Lipase breaks down lipids

How Enzymes Work? • Active sites on enzymes = places where a specific substrate

How Enzymes Work? • Active sites on enzymes = places where a specific substrate binds • Enzyme-substrate complexes form (when substrates attach to active sites on the enzymes) to break apart or put together substances at a fast rate • E+ S ES E +P

What are active sites?

What are active sites?

Two Model of Enzymes 1. lock & key model → substrate & the enzyme

Two Model of Enzymes 1. lock & key model → substrate & the enzyme fit together perfectly 2. induced-fit model →enzymes change shape slightly to accommodate the substrate

Lock & Key Model

Lock & Key Model

Induced-Fit Model

Induced-Fit Model

Factors Affecting Enzyme Action • Temperature – enzymes work best at certain temperatures (–

Factors Affecting Enzyme Action • Temperature – enzymes work best at certain temperatures (– 37 o. C is best for human enzymes in the body) • p. H – enzymes work best at certain p. H; basic, neutral, and/or acidic environments ex. ) Amylase in saliva at p. H 7, Pepsin in the stomach at p. H 2 -3, Trypsin in the intestines at p. H 9

Temperature reaction rate human enzymes 37° temperature What’s happening here? !

Temperature reaction rate human enzymes 37° temperature What’s happening here? !

p. H intestines trypsin What’s happening here? ! reaction rate stomach pepsin 0 1

p. H intestines trypsin What’s happening here? ! reaction rate stomach pepsin 0 1 2 3 4 5 6 p. H 7 8 9 10 11 12 13 14

Other Factors Affecting Enzyme Action • Substrate & enzyme concentrations – how fast reactions

Other Factors Affecting Enzyme Action • Substrate & enzyme concentrations – how fast reactions take place depends on how much of the substrate & enzyme is available. • Coenzymes – helpers such as vitamins & minerals