Please re-read your “Biomolecules”

Cornell Notes and write your summary at

the bottom of the page!

Should be at least three sentences.

Do not touch the toothpicks until you are

given instructions

9-16-13 WARM UP:

“TOOTHPICKASE”

Every person should have a handful of toothpicks in

front of them

1.You will break as many as you can in 15 seconds FLAT!

2.Be sure to count how many you are able to break and

document it on your notes once the timer goes off!

click here for stopwatch

ENZYMES

ENZYMES AND CHEMICAL REACTIONS

C

hemical reactions must occur continuously in living things!

E

xamples:• Photosynthesis • Breaking down food

C

an occur with the help of

macromolecules called

ENZYMES.

ENZYMES

REACTANTS

PRODUCTS

Enzyme names usually end in -ASE

WHAT ARE ENZYMES?

Enzymes belong to the biomolecule

group of PROTEINS1. Spend one minute writing a list of characteristics

an enzyme has if it is in the protein category.2. Turn to your neighbor and discuss your list. 3. Improve the list you have on your notes and be

prepared to share!

ENZYMES ARE PROTEINS…

MADE OF AMINO ACID MONOMERS

PEPTIDE BONDS

ORGANIC

CARBON COMPOUNDS

CONTAIN NITROGEN

FUNCTION OF ENZYMES Enzymes are proteins that function as

CATALYSTS

This means they help to speed up chemical reactionsHow? They lower the activation energy of reaction so it

takes LESS energy for the reaction to take place. Enzymes are very specific and will only catalyze one

specific chemical reaction. This means there are TONS of enzymes at work at all times!

The enzyme wont change after the reaction takes place, it is recycled!

VS.

FUNCTION OF ENZYMES:

1. Spend one minute writing an explanation of the FUNCTION of enzymes. YOU MUST USE THE WORDS CATALYST, ACTIVATION ENERGY, RECYCLABLE

2. Turn to your neighbor and explain to them!3. Improve the explanation on your notes and be

prepared to share!

BEEP BEEP

STRUCTURE OF ENZYMES

Enzyme

ActiveSite

SubstrateEnzymes match with a substrate that fits like a puzzle at an active site.

LABEL YOUR

S!

1

The structure of enzymes and substrates are a “lock and key” model

The molecules that bind to the enzyme are called substrates.

The location where they bind (sit down) is called the active site.

• After the enzyme and substrate bind it is called an enzyme-substrate complex.

• The substrate may break apart or bond together to form a product.

2 3

Ex. DISACCHARIDE TURNS TO MONOSACCHARIDES

STRUCTURE OF ENZYMES

STRUCTURE OF ENZYMES:

1. Spend one minute writing an explanation of STRUCTURE of enzymes. YOU MUST USE THE WORDS ENZYME, SUBSTRATE, ACTIVE SITE, “LOCK AND KEY” and ENZYME-SUBSTRATE COMPLEX.

2. Turn to your neighbor and explain to them!3. Improve the explanation on your notes and be

prepared to share!

“TOOTHPICKASE”

WHAT WAS THE ENZYME?

WHAT WAS THE SUBSTRATE?

HOW WERE YOU ACTING AS AN ENZYME?

FACTORS THAT AFFECT ENZYME ACTION

Temperature- the rate of an enzyme increases with

temperature.

If the temperature is too high, it can DENATURE

(destroy) the shape of an enzyme so that it no longer

fits the substrate.

FACTORS THAT AFFECT ENZYME ACTION

p

H- enzymes work efficiently at a specific pH.• Enzymes in blood work best at a pH of 7

(neutral)• Enzymes in stomach work best at a pH

of 2 (acid)• Enzymes in intestine work best at a pH

of 8 (base)

FACTORS THAT AFFECT ENZYME ACTION

Chemical messengers called HORMONES can

signal a cell to start or stop an enzyme from

working.

An INHIBITOR may prevent or slow the enzyme

rate by blocking the active site where the substrate

sits down!

FACTORS THAT AFFECT ENZYME ACTION

List the factors that affect enzyme action in your

notes.

Temperature

pH

Hormones

Inhibitors

“TOOTHPICKASE”

1. Add 2 paperclips to your pile of toothpicks.2. For 15 seconds, break as many toothpicks as you

can with your EYES CLOSED!3. Be sure to count how many you have broken and

document it on your notes!

“TOOTHPICKASE”

WHAT WAS THE ENZYME?

WHAT WAS THE SUBSTRATE?

WHAT WAS THE INHIBITOR?

HOW WAS THE RATE OF ENZYME ACTION

AFFECTED?

EXAMPLES OF BIOLOGICAL ENZYMES

L

ipase — breaking down of fats (lipid)

P

rotease — breaking down of proteins

C

ellulase — breaking down of fiber (cellulose)

A

mylase — breaking down of starch (amylose)

L

actase — breaking down of dairy products (lactose)

S

ucrase — breaking down of sugar (sucrose)

M

altase — breaking down of grains (maltose)

“TOOTHPICKASE”

How many toothpicks did you break in 15 seconds?

_____________

ENZYMES are PROTEINS

Characteristics of proteins:

Label:

Describe the structure of an enzyme:

“TOOTHPICKASE”

Enzyme:

Substrate:

How were you acting as an enzyme?

FUNCTION of ENZYMES

EXPLAIN the function of enzymes:

FACTORS THAT INFLUENCE ENZYME ACTION:

“TOOTHPICKASE”

How many toothpicks did you break in 15 seconds?

_____________

Enzyme:

Substrate:

Inhibitor:

How did the rate of enzyme action change?

ENZYMESARE

PROTEINS

INFLUENTIAL

FACTORS

STRUCTUREOF

ENZYMES

FUNCTION OF

ENZYMES