Exam Five Flashcards
(37 cards)
enzymes
- referred as biological catalysts
- often end in “ase”
- named often based on the reaction they catalyze
enzyme urease accepts only one specific substrate, considered:
absolute specificity
enzyme alcohol dehydrogenase can oxidize many alcohols, considered:
relative specificity
cofactors
- some enzymes need cofactors to function
- can be inorganic ions
- can be organic compounds/coenzymes
(derived from vitamins)
the optimum pH of most enzymes is about
7
the optimum pH of pepsin is about
1.5
temperature optimum of most enzymes
typically 37 degrees celcius
Michaelis menten enzymes
- has two parameters: Km and Vmax
- Km: the affinity between an enzyme and substrate
- Vmax: maximum velocity or reaction rate
enzyme inhibitors
- compounds that reduce an enzyme’s activity
- IRREVERSIBLE INHIBITORS: react covalently with enzymes (ex. aspirin)
- REVERSIBLE INHIBITORS: bind to enzyme and interfere with its activity (temporary inhibitory effect)
competitive inhibitors & noncompetitive inhibitors
- COMPETITIVE:
binds to the substrate binding site & also affects affinity or Km - NONCOMPETITIVE:
binds tp site different that active site & also affects the Vmax
allosteric enzymes
- consists of more than one polypeptide chain
- cooperative behavior: binding of substrate to the active site that affects binding of the substrate at other subunits
- has positive and negative effectors (enhance-increase rate/reduce-slow)
negative effectors
helps prevent its own overproduction
through FEEDBACK INHIBITION
activity of some enzymes is controlled by the formation of inactive enzyme precursors:
- zymogens
lipids
insoluble in water and found in a living system
fatty acids
- have even number of carbons
- have around 12-20 carbons
- insoluble in water
types of fatty acids
- saturated fatty acids
higher melting & boiling points due to packed tails through london forces - monosaturated fatty acids
cannot pack well due to cis double bonds - polyunsaturated fatty acids
will have lowest boiling points due to cis double bonds
omega 3 fatty acids
- between 1st double bond between C3-C$
waxes
- esters
- made from a FA and a very long chain alcohol
- serve as protective barriers
triglycerides
- made from 3 FA and 1 glycerol
- provide energy
provide 2x more calories vs. carbs and proteins
stored in adipose tissue
fats
- more SATURATED FATTY ACIDS
- solids
- melting points above room temp.
vegetable oils
- more UNSATURATED FATTY ACIDS
- liquids
- melting points below room temp.
cell membranes
has double layer of lipids
cholesterol
- made in the liver
- transported in body by lipoproteins
- precursor to all other steroids
lipoproteins
- four types based on density
carry lipids between different organs and tissues - chylomicrons, VLDLs, LDLs, and HDLs