Chapter 5: Enzymes Flashcards
(19 cards)
Starch is digested to maltose by:
Amylase
Proteins are digested to amino acids by:
protease
hydrogen peroxide -> water and oxygen:
catalase
enzymes that break down carbohydrates are called:
carbohydrases
enzymes that break down lipids (fats and oils) are called:
lipases
What state is a fat at room temp?
Solid
What state is oil at room temp?
Liquid
Enzymes that breakdown maltose to glucose are called:
Maltase
Carbohydrase that breaks down sucrose is called:
Sucrase
The substance that an enzyme changed is called its:
Substrate
Active site
the part of an enzyme molecule to which the substrate temportarily binds
Describe how an enzyme changes a substrate into a product
If you are breaking down the substrate molecule, its complementary shape fits into the active site of the enzyme, and the enzyme changes the substrate into new molecules called products.
the short lived structure formed as the substrate binds temporarily to the active site of an enzyme is called:
enzyme-substrate complex
What does the optimum temperature and pH for an enzyme?
Each enzyme has a particular temp and pH at which it works fastest
above ___C , most enzymes denature and stop working.
50C
What is the general optimum temperature for enzymes from the human body?
37C, plants are much lower
What is most enzymes optimum pH?
pH 7
Why is the rate of reaction for enzymes faster at a higher temp?
Enzyme and substrate molecules are constantly moving using kinetic energy. As the temp is increased, the molecules gain more energy, move faster, and have a higher chance of collisions, more likely to form an enzyme-substrate complex.
what happens when an enzyme denatures due to too high temps?
The high amounts of kinetic energy begin to shake the enzyme apart, and its molecules lose their shape, making the active site not a complementary fit to the substrate. It does not fit, and cannot form a product, so the activity of the enzyme decreases. It is denatured.
