1. Enzymes Enzymes: molecules that catalyze reactions in living cells -most are proteins -lower the activation energy required for a reaction -are not changed or consumed by the reaction

2. Enzymes & Reactions Most reactions require some energy to get started. activation energy: extra energy needed to get a reaction started -destabilizes existing chemical bonds catalysts: substances that lower the activation energy of a reaction

3. Enzymes Enzymes interact with substrates. substrate: molecule that will undergo a reaction active site: region of the enzyme that binds to the substrate

4. Enzyme Form and Function Lock & key Model: The shape of an enzyme allows it to do a specific job much like a lock and key.

5. Denaturing Enzymes When an enzyme is denatured it is damaged. Denaturing changes the shape. Without the correct shape enzymes won’t function properly. HOW are enzymes denatured? – Temperature – pH

6. Naming Enzymes Take the name of the substrate the enzyme works on and add the suffix -ase Example: Lactose  Lactase – Galactose  Galactase – Fructose  Fructase – Protein  Protease – Lipid  Lipase

7. What factors control the action of enzymes? Temperature Water Content pH Chemicals Alteration of Substrates Alteration of Products

8. Enzyme Inhibitors Chemicals that prevent the enzyme from working. Inhibitors decrease the enzyme reaction rate Certain Drugs, Pathogens, Pesticides, and Metabolic Imbalances are Inhibitors. Found in Nuts, Grains, Legumes and Seeds

9. Enzymes in Foods Enzymes in raw food start the digestion process in the body and reduce the body's need to produce digestive enzymes – In humans: A diet composed mostly of cooked foods puts strain on the pancreas due to constant production of enzymes Can cause enlargement of pancreas and shrinkage of other organs such as the brain.

10. Enzymes in Foods Foods with High Enzyme content – Extra Virgin Olive Oil, raw honey, grapes, figs and tropical fruits such as avacado, dates, bananas, pineapple, kiwe, papaya and mangos Raw peanuts and potatoes are Enzyme inhibitors (prevent enzymes from working) – Put strain on digestive organs – Fermentation and Cooking foods avoid this

11. Enzymes are used all over your body!

12. Enzyme Deficiency Lipase Deficient: Lipase digests fats and fat-soluble vitamins Problems include: High Cholesterol Difficulty losing weight High triglycerides Decreased cell permeability(can't get glucose out of cells Muscle Spasms Chronic Fatigue Syndrome Spastic Colon Vertigo