6 Questions
What is the primary function of enzymes in living organisms, and why are they not consumed in the process?
Enzymes speed up chemical reactions without being used up, as they act as biological catalysts.
Compare and contrast the functions of amylase, pepsin, and lipase enzymes. What types of biological molecules do they break down?
Amylase breaks down carbohydrates into simpler sugars, pepsin breaks down proteins into polypeptides, and lipase breaks down fats into fatty acids and glycerol.
What are the unique properties of enzymes that enable them to facilitate chemical reactions efficiently?
Enzymes are substrate specific, reusable, and have specific shapes that allow them to bind to substrates through a lock-and-key mechanism.
How do changes in pH and temperature affect enzyme activity, and what is the term for the loss of enzyme function due to these changes?
Changes in pH and high temperatures can alter the shape of enzymes, leading to denaturation, which is the loss of enzyme function.
What is the process by which enzymes bind to substrates, and how do poisons affect this process?
Enzymes bind to substrates at the active site, forming an enzyme-substrate complex, which can be blocked by poisons that bind to the active site, inhibiting enzyme activity.
Provide examples of enzymes involved in digestion, and describe their roles in breaking down nutrients into usable forms.
Salivary amylase breaks down starch into maltose, pancreatic amylase breaks down maltose into glucose, pepsin breaks down proteins into polypeptides, and trypsin breaks down polypeptides into amino acids.
Study Notes
Introduction to Enzymes
- Enzymes are biological catalysts that speed up chemical reactions without being used up.
- Enzymes are chemicals that work in living organisms to speed up chemical reactions without being used up.
Types of Enzymes
- Carbohydrases: break down carbohydrates into simpler sugars (e.g., amylase, sucrase, lactase)
- Proteases: break down proteins into amino acids (e.g., pepsin, trypsin)
- Lipases: break down fats into fatty acids and glycerol (e.g., lipase)
Properties of Enzymes
- Enzymes are proteins, made up of amino acids linked together and folded into specific shapes.
- Enzymes are reusable, not used up in chemical reactions.
- Enzymes are substrate specific, work in a lock-and-key fashion.
- Enzymes are sensitive to pH changes, which can alter their shape.
- Enzymes are denatured by high heat, which changes their shape.
- Enzymes are inhibited by poisons, which block the active site.
How Enzymes Work
- Enzymes bind to substrates at the active site, forming an enzyme-substrate complex.
- The enzyme and substrate react, producing products.
- The enzyme is released, unchanged, at the end of the reaction.
Examples of Enzyme-Aided Reactions
- Salivary amylase breaks down starch into maltose in the mouth.
- Pancreatic amylase breaks down maltose into glucose in the small intestine.
- Pepsin breaks down proteins into polypeptides in the stomach.
- Trypsin breaks down polypeptides into amino acids in the small intestine.
- Lipase breaks down fats into fatty acids and glycerol in the small intestine.
Learn about enzymes, biological catalysts that speed up chemical reactions, and explore their types, including carbohydrases, proteases, and lipases.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
