Biology review lesson on enzymes for my 3 NA students and 4 NA students.

2. Enzymes are…
Enzymes

3. Enzymes are…
EnzymesProteins
Specific
Work in
minute
amounts
Speed up the
rate of
chemical
reactions
Affected by
temperature
Affected by
pH

4. How Enzymes Work:
Lock and Key Hypothesis

5. How Enzymes Work:
Lock and Key Hypothesis
Substrate enters
active site of
enzyme
Enzyme-substrate
complex is
formed
Substrate bonds
are broken
Products are
formed and leave
the enzyme
Enzyme active site
is now free

6. Lock and Key Hypothesis

7. The enzymes you need to
know
Enzyme: Salivary amylase
Substrate: Starch
Product: Maltose
Enzyme: Pepsin
Substrate: Proteins
Product: Polypeptide

8. The enzymes you need to
know
Enzyme: Lipase
Substrate: Fats
Product: Fatty acid and glycerol

9. Factors that affect
enzymes
Enzymes

10. Factors that affect
enzymes
EnzymesLow
temperatures
Inactivation of
enzymes
Denaturation of
enzymes
High
temperatures
Out of the pH
range
Denaturation of
enzymes

11. Temperature
Inactive
Denatured

12. pH Graph
Denatured
Denatured

13. All enzymes are denatured
once it is out of the pH
range
 Optimum pH for pepsin is 2
 Optimum pH for salivary amylase is 7
 Optimum pH for lipase is 9