Do Now. Do Now Answers N C L L C N C A P P Enzymes Proteins that catalyzes a chemical reaction.

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Enzymes Proteins that catalyzes a chemical reaction

•What happens to the food we eat?

It breaks down into….• Carbohydrates

• Lipids

• Proteins

What are Enzymes?

•Enzymes are proteins•Enzymes act as a catalyst to speed up a chemical reaction

Chemical Reaction: Reactants form Products

Let’s Look at Lactose….

•What is lactose? •Lactose is a disaccharide found in dairy products

What is lactose-Intolerance?

•They lack the enzyme: LACTASE

•Sugars end in “-ose”•Enzymes end in “-ase”

Enzymes Characteristics

•Are specific for what the enzyme will catalyze•Are Reusable•End in –ase•Named for the reaction they help:•Sucrase breaks down sucrose•Proteases breakdown proteins•Lipases breakdown lipids•DNA polymerase builds DNA

Enzymes can be reused again and again

Substrate (Reactant)

Enzyme

Active Site

Enzyme-Substrate Complex

Product

It’s Shape that Matters!!!

•Lock & Key Model•Shape of enzyme allows substrate to fit•Specific Enzyme for each specific reaction

How do enzymes work?

•Enzymes work by weakening bonds which lowers activation energy

“The energy needed to start a reaction”

Reactions can occur without the help of catalysts, but not at the speed our body requires.

Activation Energy

•The energy needed to start a reaction.•For example a car needs a car battery to

start.

It is like a discount on the cost of the reaction

Activation Energy

What Affects Enzyme Activities

•1. Environment Conditions •pH, temperature, enzyme or substrate

concentration

•2. Cofactors and Coenzymes•Substances needed for the enzyme to work

•3. Enzyme Inhibitors•Bind and block the enzyme form working

Denaturing

•Denaturing: extreme temperature and pH can change enzyme shape, rendering it useless.

Temperature•High temperatures cause enzymes to denature(unfold and lose shape)•Low temperatures slow molecules down and fewer collisions occur between enzymes and substrate.

Enzymes and pH•Different enzymes work best at different pH values.

•The pH that makes the enzyme most active is known as the optimum pH.

• If the pH is very high or very low, enzymes can be denatured.