1. Apple Experiment Come down and get a slice of apple and a slice of lemon. When you get back to your seat: 1. Take a bite of one side of your apple. 2. Immediately squeeze lemon juice over the apple flesh that is now exposed from the bite. 3. IMPORTANT! Don’t get lemon juice all over the apple. Make sure that it is ONLY on the area that you just bit! 4. Set the lemon aside and wipe any lemon juice off of your hands with a napkin. 5. Take another bite from the opposite side of your apple slice. 6. Set your apple aside.

2. What Are Enzymes? (Enzymes are __________ (tertiary and quaternary structures). An enzyme is a _________ in cellular reactions. A catalyst accelerates a reaction.

3. Enzymes Are ________ for what they will catalyze Are _________ End in -_____-Sucrase-Lactase-Maltase

4. How do enzymes work? Each enzyme has a unique 3-D shape, including a surface groove called an ______ _____. The enzyme works by binding a specific chemical reactant (_________) to its active site, causing the substrate to become unstable and react. The resulting __________ is then released from the active site.

5. How Do Enzymes Work? Enzymes work by _______ ______ which ________ activation energy.

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

7. ______ _____ enzyme substrateA specific region of an enzyme molecule which binds to the substrate. Enzyme Substrate Active Site

8. Shape of a Protein …A job well done An enzyme fits with its substrate like a ____ and ____.

9. EnzymeAnimation : Gary E. Kaiser http://student.ccbcmd.edu/biotutorials/proteins/enzsub.html View : http://highered.mcgraw- hill.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.htmlhttp://student.ccbcmd.edu/biotutorials/proteins/enzsub.html

10. Enzymes are ____ ________ in the reactions they catalyze. Think of them as tiny machines in manufacturing. The more machines, the faster you get more _________. Image: Wine Bottling : www.morrison-chs.com/timingscrews/index.htmlwww.morrison-chs.com/timingscrews/index.html Wine Vats: www.lymebaywinery.co.uk/pages/about_us.htmwww.lymebaywinery.co.uk/pages/about_us.htm

11. Formats for writing a chemical reaction. ( ________ ) _______ + ________ -----------> _________ ( ________ ) __________ -----------> ______ + ______

12. 4 levels of Protein Structure

13. How Do You Stop an Enzyme? _______________ Changing of protein shape through some form of external stress A denatured protein can’t carry out its function because it is a different shape!

14. Factors Affecting Enzyme Activity Temperature pH Cofactors & Coenzymes Inhibitors

15. Temperature & pH Think about what kind of cell or organism an enzyme may work in… (This is why very high fevers are so dangerous. They can cook the body’s proteins)Temperatures far above the normal range _________ enzymes (This is why very high fevers are so dangerous. They can cook the body’s proteins) Most enzymes work best near __________ pH (6 to 8).

16. Coenzymes & Cofactors substances (zinc, iron, copper, vitamins)Non-protein substances (zinc, iron, copper, vitamins) are sometimes needed for proper enzymatic activity. Coenzyme versus Cofactor: What’s the difference? _________ more general term. Includes inorganic and organic molecules. _________ type of Cofactor, But specifically organic molecules. Image: EnzymeCofactor : Public domain Wiki, Ribbon-diagram showing carbonic anhydrase II. The grey sphere is the zinc cofactor in the active site.

17. Coenzyme : Vitamin B12 Example :Example : Most _________ are coenzymes essential in helping move atoms between molecules in the formation of carbohydrates, fats, and proteins. Exclusively synthesized by ___________ (found primarily in meat, eggs and dairy products). Image: VitaminB12 : NIH, Public Domain www.nlm.nih.gov/.../ency/imagepages/19516.htm

18. Two Types of Enzyme Inhibitors 1. ___________ ____________: resembleenzyme’s normal substrate compete active site Chemicals that resemble an enzyme’s normal substrate and compete with it for the active site. Enzyme Competitive inhibitor Substrate

19. 1. Competitive inhibitors: esembleenzyme’s normal substrate compete active site Resemble an enzyme’s normal substrate and compete with it for the active site. Image: Competitive Inhibition : www- biol.paisley.ac.uk/.../chapter3_2.htmlwww- biol.paisley.ac.uk/.../chapter3_2.html

20. Two Types of Enzyme Inhibitors _______________ ______________: o not enter the active sitebind to another part enzymeenzymechange its shapealtering the active site Do not enter the active site, but bind to another part of the enzyme causing the enzyme to change its shape, altering the active site. Enzyme active site altered Noncompetitive Inhibitor Substrate

21. Enzyme Inhibitors B locking an enzyme's activity can kill a pathogen or correct a metabolic imbalance. Many _____ are enzyme inhibitors. Enzymes are also used as _________ and __________. Images Dead Bug : www.kansas.gov/help_center/user_testing.htmlwww.kansas.gov/help_center/user_testing.html Prescription Drugs : www.patentdocs.us/.../08/by-kevin-e-noon.html

22. Featured Enzyme #1: Catecholase Catecholase is present in most ______ and __________. It is the enzyme that facilitates the ________ of cut or bruised fruits and vegetables by catalyzing the following reaction: (______________) _________ + _____ -----------------  _____________ colorless substrate brown product

23. Featured Enzyme #1: Catecholase & Noncompetetive Inhibition _________ juice and other acids are used to preserve color in fruit, particularly apples, by lowering the ____ and removing the copper site (cofactor) necessary for the enzyme to function. catecholase catechol + O 2 --------------------------  polyphenol colorless substrate brown product

24. Featured enzyme #2: Bromelain Pineapple contains enzyme bromelain, which can _______ _________. Jell-O is made of gelatin, a processed version of a structural protein called _________ that is found in many animals, including humans. Collagen big, fibrous molecule makes skin, bones, and tendons both strong and elastic. Gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. (Yummie!) Examine 2 containers: a. In one, cooked pineapple was used to make jello. b. The other, uncooked pineapple was used.

25. Key to Blanks P2: protein, catalyst P3: specific, reusable, ase P4: actice site, substrate, product P5: weakening bonds, lowers P6: Substrate P7: active site P8: lock, key P10: not consumed, product P11: reactant, reactant, enzyme, product, reactant, enzyme, product, product P13: denaturation P15: denature, neutral P16: cofactor, coenzyme P17: vitamins, bacteria P18: competitive inhibitors P20: noncompetitive inhibitors P21: drugs, pesticides, herbicides P22: fruits, vegetables, browning, catechol, oxygen, catecholase, polyphenol P23: lemon, pH P24: digest protein, collagen