What are the factors affecting Enzyme Activity Recap

What are the factors affecting Enzyme Activity?

Recap

What are enzymes? • Biological catalysts made up of proteins

Function of Enzymes • Enzymes speed up the rate of chemical reactions in the body; both breaking down (e. g. : starch into maltose) and building up reactions. (e. g: amino acids into proteins). • Enzymes lower the activation energy required to start a chemical reaction

Characteristics of Enzymes • Enzymes are highly specific in action. • Enzymes remain chemically unchanged at the end of the reaction. • Enzymes are required in minute amounts.

!!! I. Name that Enzyme ase Pr otein Substrate Name + -ase

!!! I. Name that Enzyme ydrate Carb ase

Mode of Action Substrate fits in the enzyme active site, just like a key fits into a lock. An enzyme-substrate complex is formed. Chemical reactions occur at the active site and products are formed.

What are the factors affecting Enzyme Activity?

catalase Hydrogen peroxide water and oxygen

What affects enzyme activity? Petri Dish 1 2 Condition of potato pieces Raw Cooked Frozen Observations 3 4 5 Soaked in Acid in Alkali

0°C • Low temperatures low Kinetic Energy of enzymes and substrates. • No/Very few enzyme-substrate complexes are formed. • Enzymes are inactivated.

20°C (increasing temperature) • Increasing the temperature will lead to the increase in kinetic energy of enzyme and substrate molecules. • Enzyme and substrate molecules move with increasing speed and collide more frequently with each other. • This increases the rate of enzyme-substrate complex formation This increases the rate of enzymesubstrate complex formation and product formation. Rate of reaction increases

37°C • As the temperature continues to increase, the rate of enzyme activity also increases until the optimal temperature is reached. • Optimal temperature is the temperature at which the enzyme works best. Rate of product formation is highest!

Beyond Optimal Temperatures • At high temperatures (>60°C), weak bonds within the enzyme molecule are broken • Enzyme loses its shape and its active site. • Loss of shape leads to a loss of function. Enzyme is said to have denatured • Denaturation is the change in 3 D structure of an enzyme or any other protein caused by heat or chemicals such as acids or alkali, causing it to lose its function.

Denaturation Different enzymes denature at different temperatures. Most enzymes denature at temperatures higher than 60°C. However, there are some enzymes that stay active even at high temperatures like 80°C (Enzymes in the bacteria Thermus aquaticus)

Effect of p. H on enzyme activity • Enzyme works best within a narrow p. H range • Each enzyme works best at particular p. H, known as its optimum p. H level. • At extreme p. H levels, enzymes lose their shape and function and become denatured.

Effect of p. H on enzyme activity

Effect of Substrate on Enzyme Activity