Enzymes

Chemical Reactions

Chemical Reactions

processes in which one or more substances are converted to one or more different substances.

Hydrolysis Reaction

a type of reaction that involves the BREAKDOWN of a large molecule called a POLYMER into its building blocks

Dehydration reaction

a type of reaction that involves BUILDING large molecules called POLYMERS by joining together monomers

Reactants

converted to one or more different substances

Products

one or more different substances

Process

a series of steps that are taken to create something essential to life.

Enzymes

reusable proteins (organic or biological catalysts) ending in -ase or -in that speed up chemical reactions

Photosynthesis of chemical reaction

Carbon Dioxide + Water → Sugars + Oxygen

Cellular Respiration of chemical reaction

Glucose + Oxygen →Carbon Dioxide + Water + ATP Energy (this happens inside the cells)

ATP

a nucleic energy molecule made from respiration inside the cells

Digestion

enzymes breaking down food in the stomach (not the cells)

Digestion of chemical reaction

Lactose (Lactase) → (Lactase) Glucose

Synthesis of chemical reaction

Glycerol + Fatty Acids → Triglyceride Molecule

Substrates

molecules (reactants) that attach to an enzyme’s active site and change

Lock and Key Theory of Enzyme Action

An explanation formed by an idea that enzymes and substrates that fit into each other (like a puzzle piece) allowing the substrate to attach to the active site

Lactase

Lactose is digested into glucose and galactose

Lipase

Lipids are digested into 3 fatty acids and 1 glycerol

Protease

Dipeptide is broken down into 2 amino acids

Enzymes are reusable

after the enzyme binds to a substrate, the enzyme is released, unchanged, and can be used for another reaction

Temperature

one factor that affects enzymes (slow down or stop an enzyme’s activity) because as temperature increases, reaction rate increases and when the temperature pasts the optimum temperature and gets too high the enzyme can no longer work (denature)

Optimum temperature

fastest rate of an enzyme activity

Denature

loses shape and no longer active

pH

one factor that affects enzymes (slow down or stop an enzyme’s activity) because enzymes function with an optimal pH range

Pepsin

break down protein in the stomach and its pH is 2

Amylase

breaks down carbohydrates in the mouth and its pH is 6

Phosphatase

breaks down phosphates (found in protein foods) in our blood and its pH is 9

The pH Scale range

0-14

Acids range in the pH Scale

0-6 (if you touch 0 acid, 0 fingers left)

Neutral range in the pH Scale

7 (lucky number 7)

Bases range in the pH Scale

8-14 (higher numbers, heavy stuff and slippery)

Substrate concentration

one factor that affects enzymes (slow down or stop an enzyme’s activity) because the more substrates added, the more activity but is limited by the number of enzymes available