1. Enzymes

2. What enzymes do I have around the house? detergents textiles (fabric) wine beer vinegar cheeses corn and wheat syrups leather biodegradable plastic starch into sugar yeast

3. Enzymes are found in many cleaning and spot removal and odor removal products. Enzymes are found in all living foods such as fruits and vegetables as they keep ripening. Enzymes are found in those agents that cause food spoilage, Enzymes are found in many food reactions such as yogurt,cheeses, saur kraut, pickles, fermentations of beer and wine, etc, Meat tenderizer is an enzyme milk products for lactose intolerant individuals is treated with lactase, an enzyme

4. Digestive enzymes are enzymes that break down food into usable material. The major different types of digestive enzymes are: amylase – breaks down carbohydrates, starches, and sugars which are prevalent in potatoes, fruits, vegetables, and many snack foods lactase – breaks down lactose (milk sugars) diastase – digests vegetable starch sucrase – digests complex sugars and starches maltase – digests disaccharides to monosaccharides (malt sugars) invertase – breaks down sucrose (table sugar) glucoamylase – breaks down starch to glucose alpha-glactosidase – facilitates digestion of beans, legumes, seeds, roots, soy products, and underground stems protease – breaks down proteins found in meats, nuts, eggs, and cheese pepsin – breaks down proteins into peptides

5. Go to: http://redirectyourcarbs.com/carb- redirect-method/?sid=a1

6. Factors Affecting Enzyme Activity Temperature - Enzymes are proteins that function optimally at certain temperatures. They are inactivated or denatured by temperatures above 50 °C to 60 °C. Enzymes are not inactivated by freezing, but either work slowly or do not work at all. pH - Enzymes are sensitive to changes in acidity. For example, the high acidity of stomach juice is needed for the enzyme pepsin to function, whereas an enzyme called trypsin in the small intestine requires alkaline surroundings. Concentration of Enzyme - If pH and temperature are kept constant, the rate of reaction is proportional to the amount of enzyme present. The more enzyme there is, the more reactions that occur. Co-Enzymes - Some vitamins and minerals (e.g. copper, zinc, iron) in small quantities work with enzymes to speed up reactions. Enzyme Inhibitors - A pesticide called DDT stops the action of enzymes in insects, thereby killing them.

7. How acidic is your body? http://scienceforkids.kidipede.com/biology/cells/enzyme.htm