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Enzymes

Enzymes. pp 35-37, 57. Reactions (rxn) Review. Energy: the ability to do work Requires energy to start the reaction (activation energy, E a ). Why do potatoes turn brown?. How Enzymes Work. E nd in – ase (i.e. synthase, polymerase, helicase) Reduces the activation energy ( E a )

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Enzymes

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  1. Enzymes pp 35-37, 57

  2. Reactions (rxn) Review • Energy: the ability to do work • Requires energy to start the reaction (activation energy, Ea)

  3. Why do potatoes turn brown?

  4. How Enzymes Work • End in –ase(i.e. synthase, polymerase, helicase) • Reduces the activation energy (Ea) • Protein catalyst

  5. Helps assemble the product OR disassemble the reactants • Not used up in the reaction and can be used over and over Substrate = reactant

  6. Lock and key model: each enzyme specific to a chemical reaction • Induced fit hypothesis: changes shape when attached to the substrate (reactants)

  7. Every reaction has reactants that yield products Reactants  Products • Potatoes contain an enzyme called catalase which can break down hydrogen peroxide 2H2O2 2H2O + O2 • How do you know it was working?

  8. Factors Affecting Enzyme Activity • Temperature • pH • Concentration of substrate or enzymes

  9. Temperature • Increases activity only to a certain point • Call this optimal temp • Temp changes the shape of the protein (enzyme)

  10. Acids and Bases • H2O  H+ + OH- • Acids: H+ > OH- EX. HCl, H2SO4 • Bases: H+ < OH- EX. NaOH, Mg(OH)2

  11. pHpower of Hydronium • Measures acidity (from 0-14) and how much H3O+/H+ is present. The closer to 0, the more the H3O +/H+ 0 up to 7 = acid 7 = neutral over 7 = base/alkaline

  12. pH • Enzymes have a specific pH they can work within • Too low or too high pH and activity can slow or even stop

  13. Concentration • More enzyme more work and more product • Point of saturation: enzymes can only work so fast even if you add more substrate • Max out on activity

  14. Why do potatoes turn brown?

  15. Why does the potato with lemon juice not turn brown?

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