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1) Carbohydrases breakdown starch into what simple molecule? GLUCOSE!
2) If I want to get amino acids from a sample of meat what enzyme
should I use? PROTEASE!
3) Lipases are produced by the pancreas but where are they secreted? Small Intestine Wednesday 18 December 2024 The Lock and Key Hypothesis
Learning outcomes:
• All – State the different parts of an enzyme
• Most – Describe how enzymes breakdown substances
• Some – Explain how factors affect enzyme activity
What is an hypothesis?
A proposed explanation for scientific observations.
The Lock and key hypothesis explains how enzymes are specific for their substrate (just like a key is specific for the lock it fits).
This is why carbohydrases break down carbohydrates and not protein or fats. Digestive enzymes • They are specific for the substrate that they help break down because of their shape.
• Key term: Enzymes are biological catalysts that speed up chemical reactions in living organisms
• They are never used up!
Digestive enzymes
• Enzymes are proteins and all proteins in the human body have a specific shape that allow them to do their function.
• In order for different enzymes to be made with different functions,
the sequence of amino acids that make the protein has to be different. Enzymes This is the part of the enzyme into which the substrate fits in. Active site
Any change in the shape of
the active site means that the breakdown will occur more slowly or not at all. How does breakdown occur? The enzyme and the substrate collide and become attached at the active site.
The bonds holding the The enzyme substrate releases the together are broken-down then broken. substrate TASK – 5 mins Enzyme activity
Enzymes work at an optimum temperature and pH (i.e. the
temperature and pH at which the enzymes work best/most effectively).
The enzymes at this point would have the highest enzyme activity – this is when the largest number of successful collisions between the enzyme’s active site and substrate takes place. Enzyme activity
Any movement away from optimum temperature and pH will reduce
the effectiveness of the reaction and so lower the enzyme activity. Denaturing enzymes
A permanent change to an enzyme as a result of extremes of pH or high
temperature, which stop it working.
Enzymes are denatured at high temperatures and extremes of pH.
Once enzymes are denatured and therefore permanently damaged, the won’t work again … EVER! Why can’t the be revived?
Once the enzymes are denatured they don’t work again because the enzyme’s active site will be altered so that the substrate will no longer fit into it.
I.e.
The ‘key’ will no longer fit the ‘lock’.
What about low temperatures?
• The enzymes don’t get denatured.
• The enzyme activity falls because of the lower kinetic energy.
• If re-warmed, the enzymes would work again.
• This is because in this case, the active site retains (keeps) its shape. More than one type of enzyme…
• Digestive enzymes are those that breakdown foods – help break bonds.
• There are enzymes that help your body make complex molecules from simple molecules – synthesis enzymes.
• E.g. enzymes involved in protein synthesis. They join amino acids to make proteins. There are also enzymes that build up absorbed sugars into carbohydrates in the body and glycerol and fatty acids into fats.
• synthesis enzymes help make bonds.
TASK – 5 minutes
1. Give an example of a carbohydrase enzyme. amylase
2. Name the products of the breakdown of protein Amino acids
3. Describe how breakdown and synthesis enzymes are different
Help break bonds Help make bonds
4. Describe two ways in which enzymes can be denatured
