ENZYMES

ENZYMES

1. BIOLOGICAL CATALYSTS

   • SPEED UP REACTIONS IN CELLS
     • LOCK AND KEY THEOREM
       • MADE FROM PROTEINS
         • COMPLEX ACTIVE SITES
           • A SUBSTRATE FITS INTO THE ACTIVE SITE
             • TEMPERATURE AND PH CAN AFFECT SOME ENZYMES AND CAUSE THEM TO LOOSE THEIR SPECIFIC SHAPE, LOW TEMPERATURES WOULD CAUSE THEM TO STOP MOVING AND HIGH TEMPERATURES WOULD CAUSE THEM TO DENATURE 37/40 C
             • PH AND TEMPERATURE AFFECT THEM

2. ENZYMES IN THE HOME

   • BIOLOGICAL DETERGANTS
     • PROTEASE TO BREAK DOWN STAINS-BLOOD AND FOOD
       • LIPASE BREAKS DOWN GREASE STAINS

3. ENZYMES IN INDUSTRY

   • PROTEASE TO PRE-DIGEST BABY FOOD
     • GLUCLOSE ---- FRUCTOSE VIA ISOMERASE
       • MUCH SWEETER
         • DONT NEED TO USE AS MUCH
           • SLIMMING PROGRAMS

4. DIGESTIVE ENZYMES

   • SALIVA IN THE MOUTH (AMYLASE)
     • STARCH----SUGARS
   • STOMACHE WALL PRODUCES PROTEASE
     • PROTEINS ----AMINO ACIDS
       • HCL KILLS BACTERIA
         • SMALL INTESTINE
           • BILE IS REALEASED FROM GALL BLADDER
             • BREAKS DOWN LARGE -----SMALL FOOD MOLECULES
               • INCREASE SURFACE AREA
                 • LIPASE
                   • FAT---FATTY ACIDS AND GLYCEROL
                   • STORED IN PANCREAS

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