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Regulation of Enzyme Activity

Regulation of Enzyme Activity. How enzymes can be activated or inactivated. Variables Affecting Enzymes. pH Most human enzymes work best at pH of 6 – 8 Exception: Stomach enzymes at pH 2 WHY???????. Variables Affecting Enzymes. Temperature

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Regulation of Enzyme Activity

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  1. Regulation of Enzyme Activity How enzymes can be activated or inactivated

  2. Variables Affecting Enzymes pH • Most human enzymes work best at pH of 6 – 8 • Exception: Stomach enzymes at pH 2 • WHY???????

  3. Variables Affecting Enzymes Temperature • Warmer allows substrates to collide with active sites more frequently • Too hot - denatures enzyme • What is this????

  4. Competitive Inhibitors • Resemble normal substrate’s shape and compete for active site • What happens??? • Reduces productivity of enzyme • What does this mean?

  5. Non-competitive Inhibitors • Binds away from active site but changes the enzyme’s shape. • Therefore, the enzyme cannot function

  6. Allosteric Control • Allosteric site vs. Active Site • Noncompetitive inhibition!!!

  7. When does the enzyme need to be “on” or “off”? • Too much product is a waste of cell’s energy • CELLS ARE EFFICIENT! • When product is low, the noncompetitive inhibitor leaves the allosteric site. • What does this do to the enzyme?

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