Download Enzyme Notes - Westlake FFA

Enzymes!
… things that end with “ase”
Tansferase
Hydrolase
Enzymes are Proteins, that means they
have which elements? C, H, O, ____?
Enzymes are catalysts!
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If you are a catalysts, you can change the
rate of a chemical reaction (speed things up)
Enzymes in Action – You Tube Clip
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McGraw Hill: http://www.youtube.com/watch?v=XC66v92wbvo
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New Zealand Guy (describes myriad of enzymes)
http://www.youtube.com/watch?v=myORDWVzNhc
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Competitive vs. non competitive
http://www.youtube.com/watch?v=PILzvT3spCQ
Let me tell you a story about a girl
who likes milk.
Lactose is the sugar found in milk. It
is made by joining two simple
sugars… Glucose and Galactose.
Most of what we eat is turned into
glucose. That is the whole function of
digestion!
The body uses proteins called enzymes to
break Lactose into glucose… The enzyme that
splits lactose up is called LACTASE!
What happends if you don’t have
enough Lactase?
Let me Tell you a story about a boy
that likes to eat Beans…..
Oligosaccharides: Raffinose and Stachyose
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Walter the Farting Dog….
Alpha-galactosidase
Oligosaccharides: Raffinose and Stachyose
From a nutritional standpoint, oligosaccharides contain 3 to about 10 single sugar units
(oligo means “scant”).6 (Chemists and biochemists, however, often lump disaccharides
in the oligosaccharide category as well.3) Two oligosaccharides of nutritional importance
are raffinose and stachyose, which are found in beans and other legumes. These
are constructed of typical monosaccharides but are bonded together in such a way that
digestive enzymes cannot break them apart. Thus, when we consume beans and other
legumes, raffinose and stachyose remain undigested on reaching the large intestine.
There, bacteria metabolize them, producing gas and other by-products. Many people
have no trouble digesting beans and other legumes, but others experience unpleasant
side effects from intestinal gas. An enzyme preparation called Beano®,
which prevents these side effects, can help such people if taken right before a meal.
Once consumed, the enzyme preparation breaks down many of the indigestible
oligosaccharides in legumes and other vegetables in the gastrointestinal tract before
they reach the large intestine. Beano® is made from mold, so persons sensitive to molds
may react allergically and should avoid it or use with caution.
Now some more EXTREMELY
interesting facts about Enzymes.
Enzymes are like a Lock and Key
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Only the right key, or “substrate” will fit.
How much energy is required to get the
ball rolling?
Enzymes Lower Activation Energy
Activation Energy is the
energy required to get a
chemical reaction going.
Enzymes are recycled
and reused many
times for the same
type of reaction
(never used up)
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Example:
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Sucrase converts sucrose  glucose + fructose
 Sucrase remains unchanged
Toothpickase Activity
Factors that affect enzymes
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Factors that affect
the strength of an
enzyme:
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pH
Temperature
Concentration of
enzymes
Concentration of
Substrate
Temperature
Temperature
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Each enzyme has an optimum
temperature in which it works
the best
Look how specific the shape has to be….
More realistic pictures of the shape…
Temperature Increase
Denaturing: When a protein unfolds rendering
useless.
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Also a range of temperature in which it will work
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When the temperature drops/cools, activity of
enzyme decreases/slows down
When temperature increases
1.
2.
3.
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Rate of reaction increases
Then decreases
Then stops (Denature)
Most Biological Enzymes work in a temperature of
37°C
pH
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Most of biological enzymes
work in a pH of 7, but
there are some exceptions
(Pepsin and Trypsin)
Enzymes are affected by
pH and have an optimum pH
If the pH goes above or
beyond the range, the
enzyme becomes
denatured
Pepsin works in the
pancreas to digest proteins
(lysine and arginine side
chains)
Concentration of Substrate and
Enzymes
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The rate of reaction of the enzyme can be
increased by increasing the concentration
of the enzyme
After a while the rate of reaction becomes
constant
At this point , the rate of the reaction can
be increased only by increasing the
concentration of the substrate
Examples:
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Penicillin – inhibits building cell walls.
Antiviral drugs used to treat HIV