1. Enzyme Activity
C: Collect two beakers and a pair of goggles for each person in your group.
D: Collect white powder and vinegar from me.
A&B: Clean-up Crew
Hypothesis: create two hypothesis using two variables, water and vinegar, and adding each substance to the white powder.

2. Once you have created your hypothesis place half of the powder in one beaker and the other half in the other beaker.
Place water in one beaker--) observe what happens
Place vinegar in the other beaker observe what happens
Write all you observe.
What happened in the beakers? Use science words
Why did this happen? Again use science terms

3. Warm-Up What caused the fizzing of the baking soda and vinegar?
What are the two parts of a chemical reaction?

4. Enzymes

5. What Are Enzymes? Most enzymes are Proteins
Act as Catalyst to accelerate a reaction
Not permanently changed in the process

6. Enzymes Are specific for what they will catalyze Are Reusable
End in –ase
-Sucrase
-Lactase
-Maltase

7. How do enzymes Work?
Enzymes work by weakening bonds which lowers activation energy

8. Enzymes Without Enzyme With Enzyme Free Energy
Progress of the reaction
Reactants
Products
Free energy of activation

9. Enzyme Toothpickase Activity
Make 4 stacks of 40 toothpicks
We are the enzyme toothpickase
Your thumb and index finger are catalase
You are given 10seconds, 30seconds, 60 seconds, 90seconds.
I will call time after each segment and you will move on to the next pile of toothpicks.
You cannot go onto a new pile until time is up!
You can only break the toothpicks that have not been broken.
YOU DO NOT LOOK AT THE PILES AS YOU PICK UP THE TOOTHPICKS.

10. Questions Count each pile: How many toothpicks did you metabolize?
TIME (sec) # METABOLIZED 10 30 60 90
What happened to catalase when it started running out of toothpicks?

11. Enzyme-Substrate Complex
The substance (reactant) an enzyme acts on is the substrate
Enzyme
Joins
Substrate

12. Active Site
A restricted region of an enzyme molecule which binds to the substrate.
Active Site
Enzyme
Substrate

13. Induced Fit A change in the shape of an enzyme’s active site
Induced by the substrate

14. Induced Fit
A change in the configuration of an enzyme’s active site (H+ and ionic bonds are involved).
Induced by the substrate.
Enzyme
Active Site
substrate
induced fit

15. What Affects Enzyme Activity?
1. Extreme Temperature are the most dangerous
- high temps may denature (unfold) the enzyme.
2. pH (most like pH near neutral)

16. 1. Environmental Conditions
1. Extreme Temperature are the most dangerous
- high temps may denature (unfold) the enzyme.
2. pH (most like pH near neutral)
3. Ionic concentration (salt ions)