1. This PowerPoint file contains the Plenary for this chapter in Biology For You. Most of these slides are paired with a corresponding slide in the PowerPoint of the Learning Objectives for this chapter. As well as using the relevant slide to test your students and to evaluate how well they have understood each section of work, you may also find the slides useful for a quick revision course. Plenary Chapter 3

2. Enzymes are 1……….. to one reaction. Carbohydrase enzyme breaks down 2…………………… Amylase is a carbohydrase which breaks down 3………………. 4…………….. enzymes break down proteins. Lipase enzymes 5………………….. fats. 1 specific 2 carbohydrates 3 starch 4 Protease 5 break down Enzymes enzyme substrateproducts Ch3

3. Sucrase is 3……….. to one reaction. The 50:50 glucose:fructose mixture is 1 ½ times 4……… than sugar. It is used in the food industry, so 5……. sugar is used. In industry the sucrase is …………. 1 glucose 2 fructose 3 specific 4 sweeter 5 less Sucrase sucrase sucrose1……….. + 2……….. Ch3 6 immobilised Enzymes in action

4. Enzymes are specific Ch3 1 2 3 4 5 1.Enzymes have an ………. ………. 2.Substrate ……… into the active site. 3.…………… 4.Substrate …………. the active site. 5.Enzyme releases the ………….. Enzymes in action

5. Enzymes are specific Ch3 1 2 3 4 5 1.Enzymes have an active site. 2.Substrate fits into the active site. 3.Substrate 4.Substrate in the active site. 5.Enzyme releases the products. Enzymes in action

6. Hydrogen peroxide is a poison created inside 1…………. We can follow how quickly catalase reacts by timing the collection of 2……………….. Catalase is found in many types of cell. Catalase is released from the 3………. cells on the surface of a potato slice. Rate of reaction = 4……………. Rate of reaction is measured in 5 ………….. 1 cells 2 oxygen 3 cut 4 volume/time 5 cm 3 /min Catalase catalase hydrogen peroxide water +oxygen Ch3

7. Iodine solution turns 1……….-………. with starch. Amylase enzyme digests starch into 2……………. Amylase is found in 3…………………. 4…………………… is released by the pancreas. Amylase is 5……………………… to starch. Carbohydrases break down 6……………………. Proteases break down 7………………………… 8…………………. break down fats. Amylase starchmaltose amylase Ch3 Enzymes in action

8. Iodine solution turns blue-black with starch. Amylase enzyme digests starch into sugars. Amylase is found in saliva. Amylase is released by the pancreas. Amylase is specific to starch. Carbohydrases break down carbohydrates. Proteases break down proteins. Lipases break down fats. Amylase starchsugar amylase Ch3 Enzymes in action

9. Enzymes and temperature higher temperature: faster rate optimum temperature enzyme starting to denature Ch3

10. Enzymes and temperature Higher temperature: faster rate At a higher temperature the enzyme and substrate 1………. have more energy, so move faster and 2………. with more energy. There is an increased chance of a successful combination at the 3…………. site. Optimum This is the enzyme’s fastest 4….... ……... In mammals the enzyme optimum is usually about 5………. temperature. Denatured Above the optimum temperature the enzyme starts to lose its 6…….. and so the active site does not 7…….. the substrate properly. Beware Some amylase made from bacteria still works at over 60 o C. Ch3

11. Enzymes and temperature Higher temperature: faster rate At a higher temperature the enzyme and substrate particles have more energy, so move faster and collide with more energy. There is an increased chance of a successful combination at the active site. Optimum This is the enzyme’s fastest rate of reaction. In mammals the enzyme optimum is usually about body temperature. Denatured Above the optimum temperature the enzyme starts to lose its shape and so the active site does not fit the substrate properly. Beware Some amylase made from bacteria still works at over 60 o C. Ch3

12. Enzymes and pH 3……… pH too low: enzyme 1…………… pH too 2……..: enzyme denaturing At the optimum pH the 4……. …….. is the best fit for the 5……………. Ch3

13. Enzymes and pH optimum pH too low: enzyme denaturing pH too high: enzyme denaturing At the optimum pH the active site is the best fit for the substrate. Ch3

14. Enzymes as builders Digestive enzymes are breakers. They break large molecules like 1…… into small molecules like 2…………. Many cell enzymes are builders. They turn 3………….. sugar molecules into 4……….. molecules like starch or cellulose. Potato plant leaves make sugar by 5………….……. Potato cells need building enzymes because 6…………. Ch3

15. Enzymes as builders Digestive enzymes are breakers. They break large molecules like starch into small molecules like sugars. Many cell enzymes are builders. They turn small sugar molecules into large molecules like starch or cellulose. Potato plant leaves make sugar by photosynthesis. Potato cells need building enzymes because they make starch in the cells for storage. Ch3

16. Industrial enzymes are immobilised by 1………. them into small resin beads. The enzymes are kept 2………… from the product. The enzymes are 3………… likely to denature. The large substrate molecules are poured into the 4…………… of the column. The small 5……………… molecules run out of the bottom. Immobilised enzymes Ch3 Enzymes in action

17. Industrial enzymes are immobilised by fixing them into small resin beads. The enzymes are kept separate from the product. The enzymes are less likely to denature. The large substrate molecules are poured into the top of the column. The small product molecules run out of the bottom. Immobilised enzymes Ch3 Enzymes in action

18. Enzymes in industry Breaker enzymes are used in 1……….. washing powders. These contain digestive 2………… and lipases to remove biological stains from clothes. The washing machine runs at 40 o C which is the enzymes’ 3……………….. Temperature. Cider makers use 4……………. to help release as much juice from the apples as possible. Ch3 Enzymes in action

19. Breaker enzymes are used in biological washing powders. These contain digestive proteases and lipases to remove biological stains from clothes. The washing machine runs at 40 o C, which is the enzymes’ optimum temperature. Cider makers use pectinase to help release as much juice from the apples as possible. Ch3 Enzymes in action Enzymes in industry