chapter 4 - enzymes
TRANSCRIPT
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ENZYMES
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LIVER
catalase
+ H2O2
H2O + O2
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ARE ENZYMES IMPORTANT
?!?
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IMPORTANCE OF ENZYMES Majority of reactions in living
organisms are enzyme controlled Fatal damage e.g. toxins buildup, food
cannot be absorbed
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WHAT ARE ENZYMES?
A biological catalyst which can alter or speed up a chemical reaction, without itself being chemically changed at the end of the reaction.
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ENZYME SOURCES BACTERIA
FUNGI
PLANTS ANIMALS
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WHAT ARE ENZYMES MADE OF? PROTEIN
all enzymes are made of proteinBUT not all proteins are enzymes
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SUBSTRATE SUBSTRATE = substance on
which enzymes act
E.g. starch, proteins, fats etc
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CLASSIFICATION According to the chemical reactions
they catalyze.
ENZYMES SUBSTRATEcarbohydratecelluloseproteinlipidsstarch
CARBOHYDRASECELLULASEPROTEASE
LIPASEAMYLASE
CARBOHYDRASECELLULASEPROTEASE
LIPASEAMYLASE
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WHY MUST FOOD BE DIGESTED? too large cannot be absorbed by body cells DIGESTION:
Large, insoluble food molecules broken down into small, soluble & diffusible molecules
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USES OF ENZYMES BREAKDOWN
e.g.glucose …. Carbon dioxide + water
SYNTHESISe.g. amino acids….proteins
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CHARACTERISTICS1. ALTER OR SPEED UP RATE OF
REACTION
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CHARACTERISTICS2. VERY POTENT Remain unchanged Can be reused A small amount for
a large amount of chemical reactions
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CHARACTERISTICS3. SPECIFICe.g. amylase only act on starche.g. protease only act on protein
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CHARACTERISTICS4. REVERSIBLE REACTIONS
A + B C + D
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ENZYME ACTIVE SITE = a position on the
enzyme where the substrate binds
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HOW DO ENZYMES WORK?
THE LOCK AND KEY HYPOTHESIS
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HOW DO ENZYMES WORK? SPECIFICITY Due to SHAPE
After substrate fits in,enzyme alters shape slightly
ACTIVE SITE
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APPLICATIONS
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DETERGENT
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FRUIT JUICE
pectinase
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PAPAYAPAWPAW
papain
MEAT TENDERIZER
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oil spills
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FACTORS AFFECTING ENZYME ACTIVITY1. TEMPERATURE
inactive
most active
denaturedEn
zym
e a
cti
vit
y
Temperature
OPTIMUM TEMPERATURE
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DENATURATION
Shape changed 3D structure lost ACTIVE SITE altered
IRREVERSIBLE DESTRUCTION: extreme heat
High temperature, acids & alkalis
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FACTORS AFFECTING ENZYME ACTIVITY2. pH most
active
denaturedOPTIMUM pH
En
zym
e a
cti
vit
y
pHdenatured
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FACTORS AFFECTING ENZYME ACTIVITY
3. SUBSTRATE & ENZYME CONCENTRATION
En
zym
e a
cti
vit
y
Substrate concentration
X
Y
Enzyme concentration A
Enzyme concentration B
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LIMITING FACTOR Directly affects rate of reaction if
quantity is changed
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COENZYMES Some enzymes require
coenzymes NON-PROTEIN organic
compounds Most are vitamins (B complex vitamins)
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THE END