1. Do Now

2. Do Now Answers N C L L C N C A P P

3. Enzymes Proteins that catalyzes a chemical reaction

4. What happens to the food we eat? Carbohydrates Lipids Proteins

5. What are Enzymes? Enzymes are proteins Enzymes act as a catalyst to speed up a chemical reaction Enzymes act as a catalyst to speed up a chemical reaction

6. Chemical Reaction: Reactants form Products

7. Let’s Look at Lactose…. What is lactose? Lactose is a disaccharide found in dairy products

8. What is lactose-Intolerance? They lack the enzyme: LACTASE Sugars end in “-ose” Enzymes end in “-ase”

9. Enzymes Characteristics Are specific for what the enzyme will catalyze Are Reusable End in –ase Named for the reaction they help: Sucrase breaks down sucrose Proteases breakdown proteins Lipases breakdown lipids DNA polymerase builds DNA

10. Enzymes can be reused again and again Substrate (Reactant) Enzyme Active Site Enzyme-Substrate Complex Product

11. It’s Shape that Matters!!! Lock & Key Model Shape of enzyme allows substrate to fit Specific Enzyme for each specific reaction

12. How do enzymes work? Enzymes work by weakening bonds which lowers activation energy “The energy needed to start a reaction” Reactions can occur without the help of catalysts, but not at the speed our body requires.

13. Activation Energy The energy needed to start a reaction. For example a car needs a car battery to start. It is like a discount on the cost of the reaction

14. Activation Energy

15. What Affects Enzyme Activities 1. Environment Conditions pH, temperature, enzyme or substrate concentration 2. Cofactors and Coenzymes Substances needed for the enzyme to work 3. Enzyme Inhibitors Bind and block the enzyme form working

16. Denaturing Denaturing: extreme temperature and pH can change enzyme shape, rendering it useless.

17. Temperature High temperatures cause enzymes to denature(unfold and lose shape) Low temperatures slow molecules down and fewer collisions occur between enzymes and substrate.

18. Enzymes and pH Different enzymes work best at different pH values. The pH that makes the enzyme most active is known as the optimum pH. If the pH is very high or very low, enzymes can be denatured.