enzyme activity “how do enzymes work?” (next slide)

ENZYME ACTIVITYENZYME ACTIVITY

“How do enzymes work?”“How do enzymes work?”

(NEXTSLIDE)

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(NEXTSLIDE)

DON’T FORGETDON’T FORGET

As we go through this PowerPoint, don’t forget to answer the questions on your hand-out.

As we go through this PowerPoint, don’t forget to answer the questions on your hand-out.

(NEXTSLIDE)

ENZYME REVIEWENZYME REVIEWWhat type of macromolecule is an enzyme?What type of macromolecule is an enzyme?

CARBOHYDRATE

NUCLEIC ACID

LIPID

PROTEIN

Answer Question 1!

ENZYME REVIEWENZYME REVIEW

CARBOHYDRATE

NUCLEIC ACID

LIPID

PROTEIN

What type of macromolecule is an enzyme?What type of macromolecule is an enzyme?

What do enzymes do?What do enzymes do? Enzymes are special types of proteins. There are many different enzymes in your body. Enzymes perform a variety of different functions;

they are the “machines” of your cells. Two of the functions of enzymes are digestion of

food and to repairing different parts of the cell. How many types of enzymes do you think are there

in your body?

Enzymes are special types of proteins. There are many different enzymes in your body. Enzymes perform a variety of different functions;



in your body?

Very Many Not Many

Answer Question 2!

What do enzymes do?What do enzymes do?

Very FewVery Many

Answer Question 2!




in your body?




in your body?

AMYLASEAMYLASE Amylase is an enzyme that is found in your

saliva. Its function is to begin the break down of starch in your food.

Click on the body part where you would find the amylase enzyme.

Amylase is an enzyme that is found in your saliva. Its function is to begin the break down of starch in your food.


Answer Question 3!

AMYLASEAMYLASE

QuickTime™ and aTIFF (Uncompressed) decompressor

are needed to see this picture.





Enzymes are specific for their targets.Enzymes are specific for their targets. Every enzyme (including amylase) is specific

and will react with or act on a specific molecule.

Amylase reacts only with starch. It will not react with any other molecule.

This is because only certain molecules fit into a given enzyme.

Every enzyme (including amylase) is specific and will react with or act on a specific molecule.

Amylase reacts only with starch. It will not react with any other molecule.

This is because only certain molecules fit into a given enzyme.

Click on the macromolecule that will fit into the red part of the amylase enzyme

Click on the macromolecule that will fit into the red part of the amylase enzyme

AMYLASE

STARCH

LIPID

PROTEIN

Enzyme

It doesn’t look like the protein molecule fits!


AMYLASE

STARCH

LIPID

PROTEIN

Try again..

Enzyme

AMYLASE

STARCH PROTEIN

LIPID

Try again..Enzyme



AMYLASE

PROTEIN

LIPIDSTARCH

Enzyme

STARCHSTARCH

What type of nutrient is STARCH? What type of nutrient is STARCH?

CARBOHYDRATE

NUCLEIC ACID

LIPID

PROTEIN

STARCHSTARCH In the lab, we can test for nutrients in

different foods.

We can test for STARCH using iodine.

If STARCH is present, the iodine solution will turn blue-black.

In the lab, we can test for nutrients in different foods.

We can test for STARCH using iodine.

If STARCH is present, the iodine solution will turn blue-black.

Next Slide

Answer Question 4!

Click the beaker to add 3 drops of iodine to the solution to see if it contains starch:

Click the beaker to add 3 drops of iodine to the solution to see if it contains starch:

Test this solution for iodine:Test this solution for iodine:

So… is there starch in the solution? So… is there starch in the solution?

YES!!

NO!!

So, is there a carbohydrate in the solution?


YES!!

NO!!

The starch reacted with the iodine to produce the blue- black color.



YES!!

NO!!

STARCH is a carbohydrate!

BACK TO AMYLASEBACK TO AMYLASE Let’s do an experiment. Let’s test the effect

of amylase on starch. The two beakers below contain starch. Click on the beaker on the left to add amylase enzyme.

Let’s do an experiment. Let’s test the effect of amylase on starch. The two beakers below contain starch. Click on the beaker on the left to add amylase enzyme.

BACK TO AMYLASEBACK TO AMYLASE In reality, enzyme molecules are

microscopic (too small to see). In this simulation, green stars will represent the amylase enzyme. Click on each beaker to add iodine.

In reality, enzyme molecules are microscopic (too small to see). In this simulation, green stars will represent the amylase enzyme. Click on each beaker to add iodine.

BACK TO AMYLASEBACK TO AMYLASE When you add iodine to the beaker with the

amylase, it does not turn blue-black. It turns yellow (the color of the iodine).

Click on the other beaker to add iodine.

When you add iodine to the beaker with the amylase, it does not turn blue-black. It turns yellow (the color of the iodine).

Click on the other beaker to add iodine.

Which solution contains starch?Which solution contains starch? Click on the beaker that CONTAINS starch. Click on the beaker that CONTAINS starch.

BACK TO AMYLASEBACK TO AMYLASE NO. Starch is in the beaker that turned

blue-black. The iodine reacted with the starch to produce the blue-black color.

NO. Starch is in the beaker that turned blue-black. The iodine reacted with the starch to produce the blue-black color.

Why doesn’t the left-hand beaker contain starch?

Why doesn’t the left-hand beaker contain starch?

Iodine doesn’t react with amylase.

Amylase broke down the starch,so there is none left to react with the iodine.

NOPE: amylase doesn’t affect iodine. NOPE: amylase doesn’t affect iodine.

Iodine doesn’t react with amylase

Amylase broke down the starch,so there is none left to react with the iodine

Where does the starch go?Where does the starch go? Ok, so amylase breaks down starch. Once

starch is broken down, iodine cannot detect it. But, what happens to the starch? Click on the beaker to perform a different test.

Ok, so amylase breaks down starch. Once starch is broken down, iodine cannot detect it. But, what happens to the starch? Click on the beaker to perform a different test.

Where does the starch go?Where does the starch go? Let’s do the test for sugar. If the glucose

test strip turns green or brown, sugar is present in the solution. Click either of the strips next to the beakers to see the results.

Let’s do the test for sugar. If the glucose test strip turns green or brown, sugar is present in the solution. Click either of the strips next to the beakers to see the results.

Where does the starch go?Where does the starch go? Click on the beaker that contains SUGAR. Click on the beaker that contains SUGAR.

Where does the starch go?Where does the starch go?

NOPE, no sugar in that one. Remember, if the test strip turns brown or green, sugar is present.

NOPE, no sugar in that one. Remember, if the test strip turns brown or green, sugar is present.

THE REACTIONTHE REACTION

AMYLASE breaks down STARCH into its subunits, which are simple sugars.

AMYLASE breaks down STARCH into its subunits, which are simple sugars.

STARCH SUGAR

AMYLASE

Answer Question 5!

STARCH SUGAR

In this reaction,•STARCH is called the SUBSTRATE•SUGAR is called the PRODUCT•The ENZYME AMYLASE is called the CATALYST

AMYLASE

Answer Question 6!

Enzyme Reactions - SubstrateEnzyme Reactions - Substrate

This means that a SUBSTRATE is: This means that a SUBSTRATE is:

GO BACKTO REACTION

The molecule that is broken down

The molecule that performs a reaction, but is not used up

The molecule that you end up with

or make a selection above.

This means that a SUBSTRATE is: This means that a SUBSTRATE is:

GO BACKTO REACTION





Enzyme Reactions - ProductEnzyme Reactions - Product

This means that a PRODUCT is: This means that a PRODUCT is:

GO BACKTO REACTION





GO BACKTO REACTION

The thing that gets broken down




GO BACKTO REACTION




Enzyme Reactions - CatalystEnzyme Reactions - Catalyst

This means that a CATALYST is: This means that a CATALYST is:

GO BACKTO REACTION





This means that a CATALYST is: This means that a CATALYST is:

GO BACKTO REACTION





In this reaction, the PROTEIN is the…

In this reaction, the PROTEIN is the…

PROTEIN AMINO ACIDSPROTEASE

PRODUCT

CATALYST

SUBSTRATE


PRODUCT

CATALYST

SUBSTRATE

PROTEASE is the…PROTEASE is the…


PRODUCT

CATALYST

SUBSTRATESUBSTRATE


PRODUCT

CATALYST

SUBSTRATESUBSTRATE

AMINO ACIDS are the…AMINO ACIDS are the…


CATALYST

SUBSTRATE

PRODUCT

CATALYST

SUBSTRATE


CATALYST

SUBSTRATE

PRODUCT

CATALYST

SUBSTRATE

ENZYME NAMESENZYME NAMES

Did you notice something about the names of the two enzymes? AMYLASE (am-ill-ace) PROTEASE (pro-tee-ace)

Did you notice something about the names of the two enzymes? AMYLASE (am-ill-ace) PROTEASE (pro-tee-ace)

YES, I DID NO, I DIDN’T

ENZYME NAMESENZYME NAMES Good! You probably noticed that both

names end in -ASE. Enzyme names usually end in -ASE. They are very often named after the substrate they break down.

AMYLASE PROTEINASE

Good! You probably noticed that both names end in -ASE. Enzyme names usually end in -ASE. They are very often named after the substrate they break down.

AMYLASE PROTEINASE

Answer Question 7!

ENZYME NAMESENZYME NAMES Look closely! You probably noticed that

both names end in -ASE. Enzyme names usually end in -ASE. They are very often named after the substrate they break down.

AMYLASE PROTEINASE

Look closely! You probably noticed that both names end in -ASE. Enzyme names usually end in -ASE. They are very often named after the substrate they break down.

AMYLASE PROTEINASE

Answer Question 7!

DID YOU UNDERSTAND?DID YOU UNDERSTAND?

LIPASE is probably: LIPASE is probably:

An enzyme that breaksdown lipids

A type of lipidA sugar that is found

In lipids

An enzyme that repairs cells

HINT: Look for a word in one of the answers that resembles the name of the enzyme. (Remember, enzymes react with a substrate).

Think about this…Think about this… During a reaction, what do you think

happens to the amount of SUBSTRATE as time goes on?

During a reaction, what do you think happens to the amount of SUBSTRATE as time goes on?

STARCH SUGAR

AMYLASE

We can test it using our starch test (iodine)


Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine.

0 sec 20 sec 40 sec 60 sec 120 sec





Lots of starch is still left after 0 seconds.





Some starch is left after 20 seconds.Amylase has broken down some of thestarch into sugar





Very little starch is left after 40 seconds.Amylase has broken down almost all of the starch into sugar.





No starch is left after 60 seconds.Amylase has broken down all of the starch into sugar.The yellow color is from the iodine.





No change between 60 and 120 seconds.Amylase already broke down all of the starch into sugar.

We can show this change in substrate concentration as a graph…

We can show this change in substrate concentration as a graph…

Amount of substrate TIME (in seconds)

Which variable should be placed the X-axis?

We can show this as a graphWe can show this as a graph

Amount of substrate TIME (in seconds)

What should go on the X-axis?

NO. The time variable is usually placed on the X-axis.


RIGHT! Time usually goes on the X-axis

Time (in seconds)0 40 60 12020

What should go on the Y-axis?(HINT: This is what we areMEASURING)

Amount of enzyme

Amount of substrate



What should go on the Y-axis?(HINT: This is what we areMEASURING)

NO. Remember: We are trying to graph the amount of substrate over time.

Amount of enzyme

Amount of substrate



RIGHT!!The amount of substrate should go on

the Y axis.

Am

ou

nt

of

sub

stra

te

REMEMBER!! STARCH is the SUBSTRATE.A blue-black color means that there is

MORE STARCH.The concentration of SUBSTRATE increases

up the Y axis.

Let’s GRAPH!!Let’s GRAPH!!


Am

ou

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sub

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te

SUMMARIZE THE GRAPHSUMMARIZE THE GRAPH

As time goes on, the amount of SUBSTRATE (starch)….

As time goes on, the amount of SUBSTRATE (starch)….

INCREASED DECREASED

Answer Question 8!

As time goes on, the amount of SUBSTRATE (starch)

As time goes on, the amount of SUBSTRATE (starch)

INCREASED DECREASED


As time goes on, the amount of SUBSTRATE (starch) DECREASED because


Starch was broken down by amylase

Iodine made starch turn into sugar



Starch was broken down by amylase

Iodine made starch turn into sugar


As time goes on, the amount of SUBSTRATE (starch) DECREASED because the enzyme, amylase, broke down the starch into sugar.

As time goes on, the amount of SUBSTRATE (starch) DECREASED because the enzyme, amylase, broke down the starch into sugar.

Graph BGraph A

(Click on a graph)

Which of these graphs shows that the amount of substrate

decreases faster?

Which of these graphs shows that the amount of substrate

decreases faster?

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

No. Note that in Graph A, all of the substrate is used up in less time.

No. Note that in Graph A, all of the substrate is used up in less time.

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph A Graph B

Graph A Graph B

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

YES. Note that in the Graph A, all of the substrate is used up in less time.

YES. Note that in the Graph A, all of the substrate is used up in less time.

Graph A Graph B

So…So…

Which enzyme works FASTER? Which enzyme works FASTER?

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph A Graph B

Nope, not this one. The faster the enzyme works, the faster the substrate will decrease.

Nope, not this one. The faster the enzyme works, the faster the substrate will decrease.

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph A Graph B

YES!! We can tell that the Graph A enzyme works faster because the substrate decreases faster!!

YES!! We can tell that the Graph A enzyme works faster because the substrate decreases faster!!

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

teAnswer Question 9!

Look at the reactions in the beakers and the graphs. The top set of beakers are best

illustrated by which graph?

Look at the reactions in the beakers and the graphs. The top set of beakers are best

illustrated by which graph?

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph C

Graph D

NO. The reaction in the top set of beakers took LONGER to finish

NO. The reaction in the top set of beakers took LONGER to finish

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph C

Graph D

RIGHT!! The reaction in the top set of beakers occurred more slowly than the

reaction in the bottom set.

RIGHT!! The reaction in the top set of beakers occurred more slowly than the

reaction in the bottom set.

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph D

Graph C

So, we may say that one of the enzymes worked faster than the other. In which set of

beakers did the enzymes work faster?

So, we may say that one of the enzymes worked faster than the other. In which set of

beakers did the enzymes work faster?

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

Graph D

Graph C

Which of the ENZYMES worked FASTER?Nope, this reaction took longer to finish, so

this enzyme worked more slowly.

Which of the ENZYMES worked FASTER?Nope, this reaction took longer to finish, so

this enzyme worked more slowly.

Time (sec)

Sub

stra

te

Time (sec)

Sub

stra

te

This reaction ended SOONER, thus the enzyme worked FASTER.

This reaction ended SOONER, thus the enzyme worked FASTER.

Time (sec)

Sub

stra

te

What might be the differencebetween the top and bottom sets

of beakers?

What do you think can affect the speed or reaction rate of an enzyme?


TEMPERATURE

AMOUNT OF LIGHT

pH

RIGHT!! Changing the pH of the reaction can affect the speed of an enzyme.

ANYTHING ELSE?

RIGHT!! Changing the pH of the reaction can affect the speed of an enzyme.

ANYTHING ELSE?

TEMPERATURE

AMOUNT OF LIGHT

pH



RIGHT!! Changing the temperature of the reaction can ALSO affect the speed of an enzyme.

RIGHT!! Changing the temperature of the reaction can ALSO affect the speed of an enzyme.

TEMPERATURE

AMOUNT OF LIGHT

pH



Answer Question 10!

RIGHT!! Changing the temperature of the reaction can affect the speed of an enzyme.

ANYTHING ELSE?

RIGHT!! Changing the temperature of the reaction can affect the speed of an enzyme.

ANYTHING ELSE?

TEMPERATURE

AMOUNT OF LIGHT

pH



RIGHT!! Changing the pH of the reaction can ALSO affect the speed of an enzyme.

RIGHT!! Changing the pH of the reaction can ALSO affect the speed of an enzyme.

TEMPERATURE

AMOUNT OF LIGHT

pH



Sorry, most enzymes are NOT affected by the amount of light…

Pick again

Sorry, most enzymes are NOT affected by the amount of light…

Pick again

TEMPERATURE

AMOUNT OF LIGHT

pH



Factors affecting enzyme reaction rate…

Factors affecting enzyme reaction rate…

We can make a graph of enzyme speed at different temperatures. However, from now on we will refer to “enzyme speed” as reaction rate or rate of enzyme activity.

We can make a graph of enzyme speed at different temperatures. However, from now on we will refer to “enzyme speed” as reaction rate or rate of enzyme activity.

Answer Question 11!


Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase is found in saliva. Click on the red button that is approximately at body temperature

Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase is found in saliva. 5C is close to freezing.

TOO COLD!!

Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase is found in saliva. 22C is close to room temperature.

TOO COLD!!

Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase is found in saliva. 55C is 131F.

TOO HOT!!

Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase is found in saliva. 37C is body temperature. RIGHT!! Amylase will work best

at about 37C because it is normally found in your mouth

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase works slowlyat low temperatures.

Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST

Amylase will work faster as the

temperature gets closer to human body

temperature, 37°C. Ra

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Temperature (C)0 20 50 6010 4030

SLOW

FAST Amylase will work fastest

at bodyTemperature.

The temperature where Amylase works BEST is called the OPTIMUM TEMPERATURER

ate

of

En

zym

e A

cti

vity


Temperature (C)0 20 50 6010 4030

SLOW

FASTAs the temperature

increases above 37ºC, Amylase works less and less efficiently.

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Temperature (C)0 20 50 6010 4030

SLOW

FASTClick on the

OPTIMUM TEMPERATURE for amylase.

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Let’s GRAPH!!Let’s GRAPH!!Click on the

OPTIMUM TEMPERATURE for amylase.

Temperature (C)0 20 50 6010 4030

SLOW

FAST

RIGHT!!

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What is the optimum temperature for this enzyme?


Temperature (C)0 20 50 6010 4030

Ra

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SLOW

FAST

10C

20C

30C

Temperature (C)0 20 50 6010 4030

Ra

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SLOW

FAST

10C

20C

30C

Remember, the enzyme works fastest at its

optimum temperature.

What is the optimum pH for this enzyme?

What is the optimum pH for this enzyme?

pH0 4 10 122 86

Ra

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SLOW

FAST

9

10

11

pH

0 4 10 122 86

Ra

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SLOW

FAST

9

10

11

Look closely…



Temperature (C)20 40 70 8030 6050

Ra

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SLOW

FAST

20C

63C

48C

Right!!Right!!

At what temperature does this enzyme work best?

At what temperature does this enzyme work best?

Time

Sub

stra

te

Rate of Enzyme activity at 25°C

Time

Sub

stra

te


Time

Sub

stra

te


At 25C At 30C At 35C

REMEMBER: The faster the amount of substrate decreases, the

faster the enzyme is working.



Time

Sub

stra

te


Time

Sub

stra

te


Time

Sub

stra

te



Time

Sub

stra

te


Time

Sub

stra

te


Time

Sub

stra

te







Congratulations, you have completed the Enzyme Activity.

Time for a quick self-quiz!

Congratulations, you have completed the Enzyme Activity.

Time for a quick self-quiz!

QUIZ - QUESTION 1QUIZ - QUESTION 1

Where in your body is the amylase enzyme found?


SALIVA STOMACHLIVER



SALIVA STOMACHLIVER


Click on the CATALYST in this reaction: Click on the CATALYST in this reaction:

STARCH SUGAR

AMYLASE

REMEMBER: The catalyst performs the reaction, but is not used up

REMEMBER: The catalyst performs the reaction, but is not used up

STARCH SUGAR

AMYLASE

QUIZ - QUESTION 3QUIZ - QUESTION 3 Click on the substrate that is most likely to

react with the enzyme below: Click on the substrate that is most likely to

react with the enzyme below:

Substrate B Substrate CSubstrate A

Enzyme


Enzyme

REMEMBER: The enzyme that fits the shape of the substrate will be the one that reacts with it.





Enzyme

Enzyme

Substrate B


Which of these is most likely the name of an enzyme that reacts with a protein molecule?

Which of these is most likely the name of an enzyme that reacts with a protein molecule?

PROTEOSE

PROTEASEPROTOZOA

PROTEINATION

NO: Sugars end in -OSE, (sucrose, lactose, glucose). By the way, “Proteose” is not a real sugar!

NO: Sugars end in -OSE, (sucrose, lactose, glucose). By the way, “Proteose” is not a real sugar!

PROTEOSE

PROTEASEPROTOZOA

PROTEINATION

NOPE: think about “lactase” and “amylase”

NOPE: think about “lactase” and “amylase”

PROTEOSE

PROTEASEPROTOZOA

PROTEINATION

QUIZ - QUESTION 5QUIZ - QUESTION 5 Click on the part of the graph that shows

the OPTIMAL temperature for this enzyme Click on the part of the graph that shows

the OPTIMAL temperature for this enzyme

Temperature (C)

Enz

yme

Act

ivity

REMEMBER: the optimal temperature for an enzyme is the temperature at which the enzyme works best (has highest rate of activity).

REMEMBER: the optimal temperature for an enzyme is the temperature at which the enzyme works best (has highest rate of activity).

Temperature (C)

Enz

yme

Act

ivity

QUIZ - QUESTION 6QUIZ - QUESTION 6 Click on the graph that shows the optimum

pH for this enzyme. Click on the graph that shows the optimum

pH for this enzyme.

Time

Sub

stra

te

Time

Sub

stra

te

Time

Sub

stra

te

pH = 5.0 pH = 3.0pH = 7.0

REMEMBER: Substrate decreases faster as the enzyme works faster.


Time

Sub

stra

te

Time

Sub

stra

te

Time

Sub

stra

te

pH = 5.0 pH = 3.0pH = 7.0

Time

Sub

stra

te

Time

Sub

stra

te

Time

Sub

stra

te

pH = 5.0 pH = 3.0pH = 7.0



You have successfully completed the Enzyme Activity!

You have successfully completed the Enzyme Activity!

enzyme activity “how do enzymes work?” (next slide)

Documents

slide slide

amylase amylase

different enzymes

given enzyme

enzyme activity

functions of enzymes

types of enzymes

amylase starchprotein