Podcast
Questions and Answers
What happens to the rate of enzyme activity as temperature increases?
How does moving too far away from the optimum pH affect enzyme activity?
What is the typical optimum pH for most enzymes?
How does low temperature affect enzyme function?
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What effect does a high or low pH have on the bonds in enzyme proteins?
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What happens if an enzyme moves away from its optimum pH?
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What best describes the role of an enzyme?
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What is a common feature of all catalysts?
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Which of the following correctly represents the effect of temperature on enzyme activity?
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At what pH level would an enzyme likely denature?
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What happens to enzyme activity when it is denatured?
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Which statement accurately describes the optimal pH for enzyme activity?
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What is the purpose of adding iodine solution in the enzyme investigation with amylase?
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Why is it important to use different pH values in the enzyme investigation?
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What does it mean if the iodine solution remains orange brown after a short period in the enzyme investigation?
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What happens to enzymes when they denature?
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Why is it important to start a stopwatch while mixing amylase and starch in the enzyme investigation?
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What is the significance of observing a blue-black color in the iodine solution during the enzyme investigation?
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Study Notes
Effect of Temperature on Enzyme Activity
- Increasing the temperature from 0°C to the optimum increases enzyme activity, as more energy leads to faster molecular movement and more collisions with substrate molecules.
- Low temperatures do not denature enzymes, but make them work slower.
Effect of pH on Enzyme Activity
- The optimum pH for most enzymes is 7, but some enzymes have a lower optimum pH (e.g., pH 2 in the stomach) or higher optimum pH (e.g., pH 8 or 9 in the duodenum).
- If the pH is too high or too low, the bonds holding the amino acid chain together can be destroyed, changing the active site shape and reducing enzyme activity.
- Moving too far away from the optimum pH can cause enzyme denaturation and stop activity.
Enzyme Investigations
- Amylase is an enzyme that digests starch into maltose.
- Iodine solution is used to test for starch.
- Investigating the effect of temperature on amylase:
- Starch solution is heated to a set temperature.
- Iodine is added to wells of a spotting tile.
- Amylase is added to the starch solution and mixed well.
- The time taken for the reaction to be completed is recorded.
- The experiment is repeated at different temperatures.
- Investigating the effect of pH on amylase:
- Place single drops of iodine solution in rows on the tile.
- Use buffer solutions of different pH values.
- Add amylase and starch solution to the buffer solution.
- Use a pipette to place drops of the mixture on the iodine solution.
- Repeat the experiment at different pH values.
Exam Tips
- Describing and explaining experimental results for enzyme experiments is a common type of exam question.
- To score high, relate the results to changes in the active site of the enzyme when denatured or to the amount of kinetic energy the molecules have at low temperatures.
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Description
Learn about how temperature impacts the activity of enzymes and the rate of reactions. Find out why increasing temperature can lead to a faster rate of reaction and how low temperatures affect enzyme function.
