Apple Experiment
Come down and get an apple and a slice of lemon.
When you get back to your seat:1. Take a big bite of your delicious apple.2. Immediately squeeze lemon juice over the apple flesh that is now exposed from the bite.3. IMPORTANT! Dont 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.6. Set your apple aside.
What Are Enzymes?Enzymes are __________ (tertiary and quaternary structures).
An enzyme is a _________ in cellular reactions.
A catalyst accelerates a reaction.
EnzymesAre ________ for what they will catalyze
Are _________
Usually end in -_____-Sucrase-Lactase-Maltase
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.
How do enzymes work?Enzymes work by _______ ______ which ________ activation energy.
Enzyme-Substrate ComplexThe reactant an enzyme acts on is specifically called the _________.SubstrateJoins
______ _____A specific region of an enzyme molecule which binds to the substrate.SubstrateActive Site
Shape of a ProteinAn enzyme fits with its substrate like a ____ and ____.
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.html
Enzymes are ____ ________ in the reactions they catalyze.
Think of them as tiny machines in manufacturing.
The more machines, the faster the accumulation of _________.Image: Wine Bottling : www.morrison-chs.com/timingscrews/index.htmlWine Vats: www.lymebaywinery.co.uk/pages/about_us.htm
Formats for writing a chemical reaction. ( ________ )_______ + ________ -----------> _________
( ________ )__________ -----------> ________ ________
4 levels of Protein Structure
How Do You Stop an Enzyme?Irreversible egg protein denaturation caused by high temperature (while cooking it)._______________
Alteration of a protein shape through some form of external stress
Denatured protein cant carry out its cellular function .
Factors Affecting Enzyme ActivityTemperature
pH
Cofactors & Coenzymes
Inhibitors
Temperature & pHThink about what kind of cell or organism an enzyme may work in
Temperatures far above the normal range _________ enzymes (This is why very high fevers are so dangerous. They can cook the bodys proteins)
Most enzymes work best near __________ pH (6 to 8).
Coenzymes & CofactorsNon-protein substances (zinc, iron, copper, vitamins) are sometimes need for proper enzymatic activity.
Coenzyme versus Cofactor: Whats the dif?
_________ 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.
Coenzyme : Vitamin B12
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
Two Types of Enzyme Inhibitors1. ___________ ____________: Chemicals that resemble an enzymes normal substrate and compete with it for the active site.Substrate
1. Competitive inhibitors: Resemble an enzymes normal substrate and compete with it for the active site.Image: Competitive Inhibition : www-biol.paisley.ac.uk/.../chapter3_2.html
Two Types of Enzyme Inhibitors_______________ ______________: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.Substrate
Enzyme InhibitorsBlocking an enzyme's activity can kill a pathogen or correct a metabolic imbalance.
Many _____ are enzyme inhibitors.
Enzyme inhibitors are also used as _________ and __________.ImagesDead Bug : www.kansas.gov/help_center/user_testing.htmlPrescription Drugs : www.patentdocs.us/.../08/by-kevin-e-noon.html
Featured Enzyme #1: CatecholaseCatecholase 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
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.
catecholasecatechol + O2 -------------------------- polyphenol colorless substrate brown product
Featured enzyme #2: BromelainPineapple 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, canned pineapple was used to make jello.
b. The other, fresh pineapple was used.
proteins
catalyst
specific
reusable
ase
Active site
Substrate
Product
Weakening bonds
Lowering
Substrate
Active site
Lock
Key
Not consumed
Product
Reactant, reactant, (enzyme) > product
Reactant, (enzyme) > product, product
One or more of the reactants in an enzymatic reaction is the substrate, the reactant(s) that specifically interacts with the enzyme.Denaturation
Denature
Neutral
Cofactor
CoenzymeVitamins
Bacteria
Competitive inhibitionNoncompetative inhibitionDrugs
Herbicides, pesticidesFruits, vegetables
Browning
Catechol + oxygen (catecholase) > polyphenol
Lemon
pH
Digest protein
collagen