1. Biology 12

2. Enzymes are catalysts They speed up reactions

3. How enzymes work – the lock and key model

4. Enzymes are specific Each enzyme has an active site the correct shape to attach to one particular substrate

5. Enzymes are not used up in a reaction Substrates are turned into products, then the enzyme releases the product and is free to attach to a new substrate

6. Enzyme terminology Active site – where the substrate attaches Substrate – what enters the reaction Product – the result of the reaction Enzyme-substrate complex – substrate attached to enzyme

7. Enzymes are proteins They are made of long strands of amino acids. The strands coil due to bonds between the side chains of different amino acids The coiling causes pockets that provide active sites for the attachment of substrate Because they are proteins they are effected by anything that can damage or change protein structure

8. Pineapple experiment 1 Hypothesis Independent variable Dependent variable Control Controlled variables Water Fresh pineappleTinned pineappleBoiled pineapple Heating or processing pineapple juice will damage the enzymes it contains Type of pineapple juice Whether the gelatine sets Test tube with water Same size test tubes, same amount of gelatine, same temperature, same volume of liquid added

9. Pineapple experiment 2 Hypothesis Independent variable Dependent variable Control Controlled variables Acid NeutralBase Same size test tubes, same amount of gelatine, same temperature, same volume of liquid added Whether the gelatine sets Acidity will affect enzyme activity The acidity The acid test tube – original pH of pineapple juice

10. Factors affecting enzyme action 1 Temperature Enzyme activity Temperature As temperature increases, activity increases due to increased movement of molecules Above a certain temperature, activity decreases as enzyme destroyed (denatured) by the heat

11. Factors affecting enzyme action 2 pH Acid Neutral Base pH Enzyme activity Enzymes are pH specific – they only work at certain pH As pH changes, their shapes change, so they no longer have a useable active site

12. Factors affecting enzyme action 3 Substrate concentration Enzyme activity Substrate concentration As substrate concentration increases, so does enzyme activity up to a maximum level This is due to the increased chance of enzyme and substrate bumping into each other The maximum limit is set by other factors eg the amount of enzyme present

13. Factors affecting enzyme action 4 Product concentration Enzyme activity Product concentration As product concentration increases, so enzyme activity decreases This is due to the decreased chance of enzyme and substrate bumping into each other

14. Factors affecting enzyme action 5 Enzyme concentration Enzyme activity Enzyme concentration As enzyme concentration increases, so does enzyme activity up to a maximum level This is due to the increased chance of enzyme and substrate bumping into each other The maximum limit is set by other factors eg the amount of substrate present

15. Factors affecting enzyme action 6 Presence of cofactors Enzyme activity Cofactor concentration As cofactor concentration increases, so does enzyme activity up to a maximum level This is due to the increased effectiveness of the enzyme In some cases the enzyme will not work without the cofactor The maximum limit is set by other factors eg the amount of substrate present

16. Factors affecting enzyme action 7 Presence of inhibitors Enzyme activity Inhibitor concentration As inhibitor concentration increases, so enzyme activity decreases This is due to the enzymes being de-activated by the inhibitor