Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > Enzymes (chpt. 9 & 10) > Flashcards

Enzymes (chpt. 9 & 10) Flashcards

1
Q

Metabolism

A

The sum of all chemical reactions that occur in an organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Anabolic reactions

A

Small molecules are converted into large molecules using energy
E.g. photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Catabolic reactions

A

Large molecules are converted into smaller molecules releasing energy
E.g. respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Primary source of energy on earth

A

The sun

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Cellular energy

A

Energy stored in the bonds of biomolecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Enzyme

A

Organic / biological catalysts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Catalyst

A

Speeds up a reaction without being used up in the reaction itself

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Enzyme shape

A

3D, globular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are enzymes made of

A

Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Enzyme specificity

A

Enzymes only react with one other substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Example of a catabolic enzyme

A

Amylase, maltase, catalase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Example of anabolic enzymes

A

DNA polymerase, DNA ligase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Optimum activity

A

Most ideal conditions for an enzyme when it’s rate of activity is at a maximum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Denatured enzyme

A

Has lost its shape and can no longer carry out its function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Factors affecting enzyme action

A

pH, temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How does pH affect enzymes

A

Work best at an optimum pH (usually around 6-8)
Pepsin = 1-2
Outside the specific pH range of the enzyme, the activity of the enzyme falls as the enzyme shape changes and it becomes denatured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How does temperature affect enzymes

A

Low temps - low enzyme activity
As the temp increases, so does rate of enzyme activity
Until it reaches optimum activity and begins to fall and then gets denatured
Human enzymes - 37°C
Plant enzymes - 20 - 30 °C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Bio processing

A

The use of enzyme controlled reactions to make a product

Takes place in bioreactors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Bioreactors

A

Where bio processing takes place

A container in which living organisms are used to make a product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How are enzymes immobilised

A

Generally put into a gel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Immobilised enzymes

A

Enzymes that are attached or fixed to each other or an inert material

22
Q

Advantages of immobilised enzymes

A

Can be reused (cheaper)
Easy separation from product
Often increase stability
Cheaper

23
Q

Uses of immobilised enzymes (x2)

A

Produce fructose (sweetener) from glucose. Glucose isomerase converts glucose into fructose. Used in soft drinks

Convert penicillin into different forms. Penicillin acylase alters the structure of penicillin allowing the development of new antibiotics. Wider range of use

24
Q

Explain the induced fit theory

A

Enzyme joins the substrate at the active site. The enzyme will be induced (change shape) to ensure a better fit with the substrate. This forms an enzyme substrate complex. Products leave the active site and the enzyme returns to its original shape.

25
Q

Active site

A

The position on the enzyme where it joins the substrate

26
Q

What does it mean when an enzyme is induced

A

When an enzyme changes the shape of its active site to ensure a better fit for the substrate (induced fit theory)

27
Q

Draw the induced fit model

A

E

28
Q

Enzyme specificity

A

Each enzyme will only react with one particular substrate

29
Q

ADP

A

Adenosine diphosphate
2 phosphate groups
Low-energy molecule

30
Q

ATP

A

Adenosine triphosphate
3 phosphate groups
High-energy molecule

31
Q

NADP+

A

Nicotinamide adenine dinucleotide phosphate
Low-energy molecule
Involved in photosynthesis

32
Q

NADPH

A

Nicotinamide adenine dinucleotide phosphate
Used in photosynthesis

33
Q

NAD

A

Nicotinamide adenine dinucleotide
Used in respiration

34
Q

When immobilising an enzyme , what substance was used to trap the enzyme

A

Sodium alginate

35
Q

When immobilising an enzyme, what substance was used to make the gel insoluble

A

Sodium carbonate

36
Q

When immobilising an enzyme, what enzyme was used

A

Sucrase found in yeast

37
Q

When immobilising an enzyme, how did you form the beads

A

Held it high and stirred to avoid clumping

Slowly and steadily from a syringe

38
Q

When immobilising an enzyme, why did you rinse the hardened beads

A

To remove yeast cells from the outisde

39
Q

When immobilising an enzyme, what was your control

A

Free yeast and water

40
Q

When immobilising an enzyme, what did the product look like in each beaker

A

Non immobilised - cloudy - contained many yeast cells
Immobilised - clearer - no yeast cells present

41
Q

When investigating the effect of pH/temp on enzyme activity , what enzyme did you use

A

Catalase in celery

42
Q

When investigating the effect of pH/temp on enzyme activity , what was the substrate

A

Hydrogen peroxide

43
Q

When investigating the effect of pH/temp on enzyme activity , what was the product

A

Oxygen in the form of foam due to the washing up liquid AND water

44
Q

When investigating the effect of pH/temp on enzyme activity , what was the control

A

No celery or boiled / denatured celery

45
Q

When investigating the effect of pH/temp on enzyme activity , why did you filter the blended celery

A

To remove the blended cells and contents

46
Q

When investigating the effect of pH on enzyme activity , why did you place the graduated cylinders in a water bath

A

Constant temp

47
Q

When investigating the effect of temp on enzyme activity , what pH buffer did you use

A

9 optimum pH

48
Q

When investigating the effect of pH on enzyme activity , how did you keep a variable constant

A

pH buffer solution of 9

49
Q

When immobilising an enzyme , how did you test for the presence of glucose

A

By letting the product from the graduated cylinders drip onto glucose test strips

50
Q

When investigating the effect of temp/pH on the rate of enzyme activity, what was the product

A

Oxygen AND water

51
Q

What temperature is the optimum activity for catalase?

A

20 - 25°C

Biology (34 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions