It's all about the enzymes

1. Lesson 7
ENZYMES
http://www.biologie.uni-hamburg.de/b-online/library/cat-removed/enzyme_.gif

2. Chemical reactions need help to get
started.
Ex: A fire needs a match to get it
started.
http://www.chuckwagondiner.com/art/matches.jpg
http://plato.acadiau.ca/COURSES/comm/g5/Fire_Animation.gif

3. ______________ to get a chemical
reaction _______________
= ________________________
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ACTIVATION ENERGY
REACTANTS
PRODUCTS
ACTIVATION
ENERGY
Energy required
STARTED

4. ___________ HELP CHEMICAL
REACTIONS _______________
Catalysts work by ____________ the
___________________________to
get a chemical reaction started.
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DECREASING
CATALYSTS
ACTIVATION ENERGY required
HAPPEN FASTER

5. IT’S LIKE PUSHING A SNOWBALL UP
A HILL
Once it gets to top . . .
it can roll back all by itself
http://www.gifs.net

6. CATALYSTS in Living Things
In living systems
__________ that
________________to
control chemical
reactions are called
= _________
Image from: http://www.hillstrath.on.ca/moffatt/bio3a/digestive/enzanim.htm
E ANIMATIONof AMYLASE
PROTEINS
act as catalysts
ENZYMES

7. PROTEINS CAN BE ENZYMES
SUBSTRATE
ENZYME-SUBSTRATE
COMPLEX
PRODUCTS
ENZYME
Unchanged
& Reusable
ENZYME
Image modified from: http://www.biologie.uni-hamburg.de/b-online/library/cat-removed/enzyme_.gif
Arrow: http://www.gifanimations.com/action/ImageDisplay/1/2/11/next
ACTIVE
SITE

8. Mechanisms on the formation of
Enzyme – substrate complexes
ENZYMES _____ like
a 1.______________
to only _________of _________.
Enzymes are ___________ by the
reaction and ___________
LOCK AND KEY
REUSABLE
UNCHANGED
FIT
ONE KIND SUBSTRATE
http://www.grand-illusions.com/images/articles/toyshop/trick_lock/mainimage.jpg

9. 2. Induced Fit Model
This model, similar to the lock-
and-key model, proposed by
Daniel Koshland in 1958,
illustrates that an enzyme
shifts and slightly changes its
shape to fit with the substrate.

10. Types of Enzymes
1. Metabolic enzymes – responsible for the energy production in organisms.
2. Digestive enzymes – assists in breaking down food and absorbing
nutrients to deliver throughout the body.
3. Food enzymes – produced externally, which are derived from raw foods
and supplements.

11. FACTORS THAT AFFECT ENZYME
ACTIVITY
1._________ & 2. __________
Conditions that are TOO ACIDIC
or TOO HOT cause proteins to
________ or _________
pH temperature
UNWIND DENATURE
http://www.desktopfotos.de/Downloads/melt_cd.jpg http://www.nealbrownstudio.com/adm/photo/163_nb_fried_egg.jpg

12. 3. Substrate Concentration, when there’s less
enzyme.
4. Inhibitors – substances that reduce the catalytic action of the
enzymes.
a.Competitive – fits in the active site
b.Non-competitive – binds with the allosteric site

13. Denaturing _______ the _______ of the
______________ so enzyme
______________ to ____________
Image modified from: http://www.lewport.wnyric.org/jwanamaker/animations/Enzyme%20activity.html
_______________ (keeping pH and
temperature constant) is ______________
for maintaining ____________________
HOMEOSTASIS
changes shape
ACTIVE SITE
CAN’T BIND SUBSTRATE
IMPORTANT
ENZYME FUNCTION

14. Many enzyme NAMES end in _____
and the beginning of the name tells
what it does
DNA Polymerase= “polymerizes”
joins monomers to make DNA
Protease=
breaks down proteins
ATP synthase= synthesizes ATP
-ASE