form 4 biology chap 4 pt5


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form 4 biology chap 4 pt5

  2. 2. L E A R N IN G• To O whatTenzymesM E S state U C O are.• To explain why enzymes are needed in life processes.• To list the general characteristics of enzymes.• To relate the name of enzyme to substrate.• To state sites where enzymes are synthesised.• To state the meaning of intracellular enzymes & extracellular enzymes.
  3. 3. ENZYME & ITS REQUIREMENT IN LIVING PROCESSES• Metabolism : biochemical processes in the cells• Involves a series of chemical reactions (complex compound can be synthesised from simple substances or broken down). Its control by enzymes.• ENZYMEs : organic catalyst that increase the rate of a biochemical reaction• A proteins which function as biocatalyst.
  4. 4. • Organisms depends on enzymes for the biochemical processes in the cells• Enable biochemical reactions to take place quickly in the cells where the internal environment such as temperature may not favourable for chemical reactions• Substrate : the substance that is acted upon by an enzyme.• Required for : – Digestion, synthesis of substances, contraction of muscles, respiration, etc.
  5. 5. C H A R A C T E R IS T IC S O F E N Z YM E S1. Speed up the rate of biochemical reactions. • Increase the rate at which chemical rxns occur • Much more efficient than inorganic compound2. Proteins produced by living cells3. Not destroyed / changed by the rxn4. Effective in small amount.5. The action is extremely specific. • Each rxn need its own specific enzyme • Each enzyme only act on one substrate based on lock & key hypothesis.
  6. 6. C H A R A C T E R IS T IC S OF E N Z YM E S ( c o n t . )1. Can work in either direction (reversible rxn)2. Denatured by high temperature • 40-60oC – denatured • Low temp. – less active • Optimum temp. – 35-40oC3. Sensitive to pH. • Most active at pH7 • Some enzymes require specific acidic (pepsin)/alkaline condition (trypsin)4. Affected by inhibitors • Inhibitors slow down/ stop enzyme activity • Examples : cyanide, lead & mercury
  7. 7. C H A R A C T E R IS T IC S OF E N Z YM E S ( c o n t . )1. Some enzymes require cofactors • Some enzymes only work in the presence of other chemicals = cofactors • Examples : copper (II) ion (Cu2+), iron (II) ion (Fe2+) & vitamins
  8. 8. NAMING OF ENZYMES• By adding ‘-ase’ to the main part of the name of substrate on which they act.• Examples : • Maltose – maltase • Sucrose – sucrase • Lactose – lactase • Protein – protease • Lipids – lipase • Amylum (starch) - amylase• Some enzymes which cannot be named this way because names of these enzymes have been used for a long time. – Examples : rennin, pepsin, erepsin, trypsin
  9. 9. SITES OF ENZYME• Made SYNTHESIS within by protein synthesis the cells.• Located at the ribosomes in the protoplasm of the cells.• Depends on the DNA code.• DNA  RNA  mRNA  leaves the nucleus  enters into cytoplasm  binds with the ribosomes  RNA assembles the a.a into specific proteins  modified to become enzymes.
  10. 10. IN T R A C E L L U L A R & E XTR A C E L L U L A R E N Z Y M E S = produced• Intracellular enzymes by the cell & function within the cell.• Examples : enzymes that are involved in respiration (mitochondria) & in photosynthesis (chloroplast)
  11. 11. • Extracellular enzymes = secreted out of the cell & functions outside the cell.• Examples : salivary amylase, trypsin, & lipase are produced in the pancreas & transported to the duodenum.• Production of extracellular enzymes
  12. 12. FACTORS AFFECTING ENZYME ACTIVITYpH level• Protein are denatured by changes in the pH level of the reaction medium.• Most enzymes are effective in only a narrow pH range.• The optimum pH : the particular pH at which the rate of reaction is fastest.
  13. 13. Temperature• Low temperature, the rate of enzyme reaction is low.• Temperature >, rate of reaction >.  increasing the force & the rate of collision.• Low temp (below 40oC), a rise of 10oC will double the rate of reaction.• Optimum temp = 37oC @ body temperature.• Over 40oC, enzymes becomes denatured rapidly• At 60oC, enzymes are denatured & the reaction stop.
  14. 14. Concentration of Substrate• pH value, temperature & enzyme concentration are kept constant, the rate of enzyme reaction increases directly proportional to the amount of substrate present until a limiting value.• The rate of enzyme reaction does not increase even though the [substrate] increase.
  15. 15. Concentration of Enzyme• pH value, temperature, substrate concentration are kept constant.• Reaction increases directly proportional to the [enzyme] until it reaches a limiting value.• Any increase in the enzyme concentration does not increase the rate of reaction.
  16. 16. USES OF ENZYMES IN DAILY LIFE & INDUSTRYAPPLICATIO ENZYMES USES NDaily products Rennin To coagulate milk proteins in cheese production Lactose To produce lactose- free milk.Meat industry Trypsin To digest & tenderise Papain meat, which makes it easier to cook the meat & shortens cooking time.
  17. 17. APPLICATIO ENZYMES USES NBaking α-amylase To breakdown starchindustry flour into sugars in the making of breads & buns.Production of α-amylase To produce fructosefruit juices Amyloglucosidase syrup from corn starch. Used as food Glucose drink sweeteners. isomerase Pectinase To digest the pectin in plant cells & increase the volume of fruit juices.
  18. 18. APPLICATIO ENZYMES USES NBrewing α-amylase To digest starch intoindustry sugars Zymase To convert sugars into alcoholExtraction of Cellulase To breakdown plantagar from cell walls frommarine seaweeds. Makes itseaweed easier to extract agar from seaweeds.Biological Amylase To be used in dishdetergent Protease washers & in washing powders. Lipase
  19. 19. APPLICATIO ENZYMES USES NLeather Protease To remove hair & toindustry soften leather to make bags, belts & shoes.Paper Amylase To digest starch intoindustry smaller molecules to fill spaces between cellulose fibres to produce smoother paper.Medicine Microbial trypsin To dissolve blood clots
  20. 20. APPLICATIO ENZYMES USES NGenetic Ligase To produce GMO toengineering Restriction increase food endonuclease production, hormones & pharmaceutical products.