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Beschreibung
Karteikarten von scarlettcain97, aktualisiert more than 1 year ago
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Erstellt von scarlettcain97
vor etwa 10 Jahre
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| Frage | Antworten |
| Enzyme-substrate complex | The intermediary formed when a substrate molecule binds to an enzyme molecule |
| Enzyme-product complex | The intermediate formed when product molecules are bound to an enzyme |
| Effect of enzymes on lowering activation energy | Enzymes reduce the activation enthalpy so the reaction can proceed at a much lower temperature |
| Effects of pH on enzyme activity | -Low pH=lots of H+ ions -Either extreme of H+ ion concentration can interfere with H-bonds/ionic bonds holding the tertiary structure together. -pH affects the charge of amino acids at the active site so the properties change and the substrate can't bind |
| Effect of temperature on enzyme activity | -Increasing temperature will increase the rate of reaction to a certain point as there will be more successful collisions. -Heat also makes molecules vibrate and puts strain on the intermolecular forces, some may break. -As the heat increases more bonds break and the tertiary structure disintegrates further -This is not reversible and is known as Denaturation |
| Effect of enzyme concentration | -As enzyme concentration increases the rate of reaction increases as there are more active sites avaliable -Eventually substrate concentration becomes the limiting factor and the rate stops increasing |
| Effect of substrate concentration | -As the substrate concentration rises the rate of reaction rises because there are more substrate molecules to react -At higher concentrations, all of the active sites become filled so the rate of reaction remains the same |
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