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Starch—Break It Down! p. 369. What is an enzyme? n A protein found in organisms with a specific function. –Examples: Protease breaks down proteins Lipase.

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Presentation on theme: "Starch—Break It Down! p. 369. What is an enzyme? n A protein found in organisms with a specific function. –Examples: Protease breaks down proteins Lipase."— Presentation transcript:

1 Starch—Break It Down! p. 369

2 What is an enzyme? n A protein found in organisms with a specific function. –Examples: Protease breaks down proteins Lipase breaks down lipids Amylase breaks down carbs n Where do you think these enzymes are found? n What is similar between the 3 enzymes?

3 Function of Enzymes n Reduce the amount of activation energy needed to start a chemical reaction. As a result the enzyme acts as a catalyst by speeding up the reaction. –Ex. Digestion would take a lot longer w/o enzymes! n Control very specific reactions (see lock and key model) –Breakdown reactions, ex. Digestion –Synthesis reactions, ex. Protein Synthesis (making of proteins from ?????)

4 Progress of the reaction Products Reactants Change in free energy (∆G ) is unaffected by enzyme Course of reaction without enzyme Free energy E A without enzyme E A with enzyme is lower Course of reaction with enzyme

5 Lock & Key Model Enzyme Substrate Enzymes are substrate specific! Observe the picture above. Provide evidence that supports the claim that enzymes are substrate specific.

6 Enzyme Function (Hydrogen Peroxide) H2OH2OO2O2 + (Products)

7 Purpose of this lab! (See NTK Box, p ) n Your team will investigate the role of amylase in breaking down starch into smaller molecules called maltose and glucose. How do different variables affect enzyme reactions?

8 Variables (circle one) n Amylase Concentration n Starch Concentration n Temperature n pH (acidic or basic environment)

9 Guidelines n You will be observing: –The amount of glucose produced. –The presence of starch. n You will collect data: –0 minutes –4 minutes n You must use both amylase and starch, but change only 1 variable! n Note: You are doing this for all 3 concentrations, temperatures, or pH’s


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