2.5_Enzymes

8/18/2019 2.5_Enzymes

1/21

By Chris Paine

https://bioknowledgy.weebly.com/

2.5 Enzymes Essential idea: Enzymes control themetabolism of the cell.

bo!e is "#st a small part of the$%B&B'(igma')icholson &etabolic Pathways Chartaims to show all the metabolic

pathways fo#nd in e#karyote cells. *he chart in it+s entirety shows howcomple, the chemicals reactionsneeded to s#pport life in a singlecell #nit. *his was mentioned earlierin 2.- b#t in addition to the

comple,ity now add to that ideadthe fact that e!ery arrow on the

https://bioknowledgy.weebly.com/https://bioknowledgy.weebly.com/http://www.sigmaaldrich.com/technical-documents/articles/biology/interactive-metabolic-pathways-map.htmlhttp://www.sigmaaldrich.com/technical-documents/articles/biology/interactive-metabolic-pathways-map.htmlhttp://www.sigmaaldrich.com/technical-documents/articles/biology/interactive-metabolic-pathways-map.htmlhttp://www.sigmaaldrich.com/technical-documents/articles/biology/interactive-metabolic-pathways-map.htmlhttps://bioknowledgy.weebly.com/https://bioknowledgy.weebly.com/https://bioknowledgy.weebly.com/https://bioknowledgy.weebly.com/

8/18/2019 2.5_Enzymes

2/21

%nderstandings pplications and (kills

Statement Guidance

2.5.U1 Enzymes have an active site to which specific

substrates bind.2.5.U2 Enzyme catalysis involves molecular motion and

the collision of substrates with the active site.

2.5.U3 Temperature, p and substrate concentrationaffect the rate of activity of enzymes.

!tudents should be able to s"etch #raphs toshow the e$pected effects of temperature, pand substrate concentration on the activity ofenzymes. They should be able to e$plain thepatterns or trends apparent in these #raphs.

2.5.U% Enzymes can be denatured.

2.5.U5 &mmobilized enzymes are widely used in industry.

2.5.'1 (ethods of production of lactose)free mil" and itsadvanta#es.

*actase can be immobilized in al#inate beadsand e$periments can then be carried out inwhich the lactose in mil" is hydrolysed.

2.5.!1 +esi#n of e$periments to test the effect of

temperature, p and substrate concentration onthe activity of enzymes.

2.5.!2 E$perimental investi#ation of a factor affectin#enzyme activity. -ractical 3

8/18/2019 2.5_Enzymes

3/21

2.5.U1 Enzymes have an active site to which specific substrates bind.

2.5.U2 Enzyme catalysis involves molecular motion and the collision of substrates with the active

site.

Enzyme: glob#larprotein that increases

the rate of abiochemical reaction bylowering the acti!ationenergy threshold i.e. abiological catalyst0

http://www.northland.cc.mn.#s

/biology/biology----/animations/

%se the animation to 1nd o#t more abo#t enzymes and how they work.

good alternati!e is ow Enzymes 3ork from &c4raw and ill

http://highered.mhed#cation.com

/sites/62785955/st#dent!iew/chapter2/animation howenzymeswork.html

http://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swfhttp://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swfhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://highered.mheducation.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swfhttp://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swfhttp://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swfhttp://www.northland.cc.mn.us/biology/biology1111/animations/enzyme.swf

8/18/2019 2.5_Enzymes

4/21


8/18/2019 2.5_Enzymes

5/21


8/18/2019 2.5_Enzymes

6/21


8/18/2019 2.5_Enzymes

7/21

2.5.U2 Enzyme catalysis involves molecular motion and the collision of substrates with the active

site.

/ *he coming together of a s#bstrate molec#leand an acti!e site is known as a collision

/ &ost enzyme reactions occ#r when thes#bstrates are dissol!ed in water

/ ll molec#les dissol!ed in water are inrandom motion with each molec#le mo!ingseparately

/ $f not immobilized the enzyme can mo!e toohowe!er enzymes tend be larger than thes#bstrates0 and therefore mo!e more slowly

/ Collisions are the res#lt of the randommo!ements of both s#bstrate and enzyme

/ *he s#bstrate may be at any angle to the

acti!e site when the collision occ#rs/ (#ccessf#l collisions are ones in which the

s#bstrate and acti!e site happen to becorrectly aligned to allow binding to takeplace

http://www.kscience.co.#k/animations/

*he sim#lation from;(cience allows yo# to bothsee enzyme kineticshappening and secondlyhow it is a

8/18/2019 2.5_Enzymes

8/21

2.%.'2 +enaturation of proteins by heat or by deviation of p from the optimum.

E,tremes of p can ca#sedenat#ration: charges on =gro#ps are changed breakingionic bonds within the protein orca#sing new ionic bonds to form.

denat#red protein does not normally ret#rn to itsformer str#ct#re > the denat#ration is permanent.(ol#ble proteins often become insol#ble and form a

precipitate.

*he three'dimensional conformation of proteins is stabilized bybonds or interactions between = gro#ps of amino acids within themolec#le. &ost of these bonds and interactions are relati!ely weak

and they can be disr#pted or broken. *his res#lts in a change to theconformation of the protein which is called denat#ration.

eat can ca#sedenat#ration:!ibrationswithin themolec#lebreaksintermolec#lar

bonds orinteractions.

http://#pload.wikimedia.org /wikipedia

Remember this slide? Enzymes areproteins and denaturation is a key to

how enzyme activity is afected bytemperature and pH

http://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNGhttp://upload.wikimedia.org/wikipedia/commons/2/22/Fried_egg,_sunny_side_up_(black_background).PNG

8/18/2019 2.5_Enzymes

9/21

8/18/2019 2.5_Enzymes

10/21

2.5.U3 Temperature, p and substrate concentration affect the rate of activity of enzymes.

*emperat#re p and s#bstrate concentration can all a

8/18/2019 2.5_Enzymes

11/21

8/18/2019 2.5_Enzymes

12/21

8/18/2019 2.5_Enzymes

13/21

2.5.U3 Temperature, p and substrate concentration affect the rate of activity of enzymes.

8/18/2019 2.5_Enzymes

14/21


Common #ses of enzymes in ind#stryincl#de:

http://p#bs.rsc.org/ser!ices/images/=(Cp#bs.ePlatform.(er!ice.?reeContent.$mage(er!ice.s!c /$mage(er!ice/rticleimage

Detergents contain

proteases and lipases tohelp breakdown protein andfat stains

$n the tetiles ind#stry enzymes help inthe processing of 1bres e.g. polishingcloth to make it appear more shiny

Enzymes are #sed tobreakdown the starch ingrains into biouels that can

be comb#sted

$n the brewing ind#stry enzymes

help a n#mber of processes incl#dingthe clari1cation of the beer

Enzymes are widely #sed in the ood

ind#stry e.g./ fr#it "#ice pectin to increase the "#iceyield from fr#it

/ ?r#ctose is #sed as a sweetener it iscon!erted from gl#cose by isomerase

/ =ennin is #sed to help in cheese

prod#ction

$n !edicine " #iotechnology enzymes are widely #sed ine!erything from diagnostic tests tests

to contact lens cleaners to c#tting) in genetic engineering.

$aper prod#ction #sesenzymes to helping in thep#lping of wood

http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gif

8/18/2019 2.5_Enzymes

15/21


http://p#bs.rsc.org/ser!ices/images/=(Cp#bs.ePlatform.(er!ice.?reeContent.$mage(er!ice.s!c /$mage(er!ice/rticleimage

d!antages of enzyme immobilization:

/ %oncentration of s#bstrate can be increased as the enzyme isnot dissol!ed > this increases the rate of reaction

/ Recycled enzymes can be #sed many times immobilizedenzymes are easy to separate from the reaction mi,t#reres#lting in a cost sa!ing.

/ o

/ &eparation of the prod#cts is straight forward this also means

that the the reaction can stopped at the correct time0./ &tability of the enzyme to changes in temperat#re and p is

increased red#cing the rate of degradation again res#lting in acost sa!ing.

Enzymes #sed in ind#stry are#s#ally immobilized. *hey are

attached to a material so that theirmo!ement is restricted. Commonways of doing this are:/ ggregations of enzymes bonded

together/ ttached to s#rfaces e.g. glass

/ Entrapped in gels e.g. alginategel beads

http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gifhttp://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/Articleimage/2013/CS/c3cs35506c/c3cs35506c-f1.gif

8/18/2019 2.5_Enzymes

16/21

2.5.'1 (ethods of production of lactose)free mil" and its advanta#es.

f f f

8/18/2019 2.5_Enzymes

17/21

2.5.'1 (ethods of production of lactose)free mil" and its advanta#es.

Hther #ses of lactose free milk:/ s a means to increase the sweetness of milk

gl#cose and galactose are sweeter in Ia!o#r0

th#s negating the need for arti1cial sweeteners/ s a way of red#cing the crystallisation of ice'

creams gl#cose and galactose are more sol#blethan lactose0

/ s a means of shortening the prod#ction time foryog#rts or cheese bacteria ferment gl#cose and

galactose more readily than lactose0

Prod#ction of actose'free milk/ actase obtained from commonly from

yeast bacteria is an alternati!e0/ actase is bo#nd to the s#rface ofalginate beads

/ &ilk is passed repeatedly0 o!er thebeads

/ *he lactose is broken down into

gl#cose and galactose/ *he immobilized enzyme remains to be#sed again and does not a

8/18/2019 2.5_Enzymes

18/21

2.5.!1 +esi#n of e$periments to test the effect of temperature, p and substrate concentration on

the activity of enzymes.

2.5.!2 E$perimental investi#ation of a factor affectin# enzyme activity. -ractical 3

Possible research D#estions what are yo# going to in!estigateindependent variable0J/ 3hat is the e

8/18/2019 2.5_Enzymes

19/21




ow are yo# going to meas#re yo#r res#lts dependent variable0J/ re yo# meas#ring the increase of a prod#ct or the dissapearance

of a s#bstrateJ/ re yo# meas#ring directly e.g. testing for the concentration of the

prod#ct0 or indirectly change in p0J/ 3hat eD#ipment will yo# be #sing to meas#re yo#r res#ltsJ/ 3hat are the #nits and #ncertainty gi!en both the eD#ipment and

how yo# choose to #se itJ/ 3hat time period do yo# need to r#n the e,periment forJ ow fast

is the enzyme action likely to beJ/ ow many repeats will yo# need to make s#re yo#r res#lts are

reliableJ

http://www.sciencee,perimentsforkids.#s /w

2 5 !1 +esi#n of e$periments to test the effect of temperature p and substrate concentration on

http://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpghttp://www.scienceexperimentsforkids.us/wp-content/uploads/2011/08/hydrogen-experiments-for-kids-3-img.jpg

8/18/2019 2.5_Enzymes

20/21




ow are yo# going to make s#re it is a fair test control variables0J/ 3hat !ariables other than yo#r independent !ariable co#ld a

8/18/2019 2.5_Enzymes

21/21

ograp ycknowledgments

'ason de(ys
http://www.slideshare.net/jasondenyshttp://www.slideshare.net/jasondenyshttp://www.slideshare.net/jasondenyshttp://www.slideshare.net/jasondenys

Documents

2.5_Enzymes