enzymes - weebly
TRANSCRIPT
ENZYMES
Definition of Enzymes
bull A globular protein which functions as a CATALYST
Enzyme Animation
Location of Enzymes
bull Protein molecules are produced by living cells
bull Each cell contains several hundred different enzymes
bull They promote a vast number of rapid chemical reactions between a temperature limit suitable for the particular organism ndash About 5-40oC
bull Without these catalysts we would have to heat up organisms to a point that is lethal or the reaction would be too slow to sustain life
Enzyme is a Catalyst A catalyst is a substance that speeds up a chemical
reaction without being used up in the reaction
In Short bull Enzymes make reaction happen faster at lower
temperatures
bull Reactions that include thinking breathing heart beat eating walkinghellip
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Definition of Enzymes
bull A globular protein which functions as a CATALYST
Enzyme Animation
Location of Enzymes
bull Protein molecules are produced by living cells
bull Each cell contains several hundred different enzymes
bull They promote a vast number of rapid chemical reactions between a temperature limit suitable for the particular organism ndash About 5-40oC
bull Without these catalysts we would have to heat up organisms to a point that is lethal or the reaction would be too slow to sustain life
Enzyme is a Catalyst A catalyst is a substance that speeds up a chemical
reaction without being used up in the reaction
In Short bull Enzymes make reaction happen faster at lower
temperatures
bull Reactions that include thinking breathing heart beat eating walkinghellip
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Location of Enzymes
bull Protein molecules are produced by living cells
bull Each cell contains several hundred different enzymes
bull They promote a vast number of rapid chemical reactions between a temperature limit suitable for the particular organism ndash About 5-40oC
bull Without these catalysts we would have to heat up organisms to a point that is lethal or the reaction would be too slow to sustain life
Enzyme is a Catalyst A catalyst is a substance that speeds up a chemical
reaction without being used up in the reaction
In Short bull Enzymes make reaction happen faster at lower
temperatures
bull Reactions that include thinking breathing heart beat eating walkinghellip
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Enzyme is a Catalyst A catalyst is a substance that speeds up a chemical
reaction without being used up in the reaction
In Short bull Enzymes make reaction happen faster at lower
temperatures
bull Reactions that include thinking breathing heart beat eating walkinghellip
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
In Short bull Enzymes make reaction happen faster at lower
temperatures
bull Reactions that include thinking breathing heart beat eating walkinghellip
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Some helpful terminology bull SUBSTRATE The substance (reactants) that an
enzyme acts on and makes more reactive This could be another protein lipid carbo or nucleic acid ndash Ex Lactase (enzyme) that acts on lactose (substrate)
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
ACTIVE SITE
bull The area of an enzyme molecule which binds to the substrate
ndash Groove in enzyme surface formed with only a few of its amino acids
Draw the active site
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
ldquoLock and Keyrdquo bull Enzyme specificity is based on
compatible fit between shape of active site and shape of substrate
ndash The substrate is the key whose shape is complementary to the enzyme or lock
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
ldquoLock and KeyrdquohellipSpecificity
bull A different substrate would need a different ldquoLockrdquo hellipenzyme
bullThis is called
SPECIFICITY
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Example
bull Starch which is then broken down into maltose (a disaccharide) parts by the enzyme amylase
Amylase Starch Maltose (amylase is the enzyme in saliva)
bull To break maltose into glucose a different
enzyme is neededhellipmaltase
Maltase Maltose Glucose
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
bull Enzymes do not actually change in the reaction
ndash They leave the reaction unaltered
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
RATE OF REACTION
The time it takes to break down a given amount of substrate into a given amount of product
Example
ndashThe more enzyme present the faster the substrate will be broken down
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
POISONS
bullMercury and Lead
ndash-these cause enzyme molecules to clump together so they become useless (inactive)
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
THE WHOLE ENZYME STRUCTURE
bull Most of it is made of protein
ndash They also need a non-protein part to work
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
THE WHOLE ENZYME STRUCTURE
bull Non-Proteins such as minerals like ndash Iron
ndash Magnesium
ndash Vitamins
bull These are needed to make the correct attachment (active site) so that the enzyme can do its job ndash This is one of the reasons we need to have
certain vitamins and minerals in our diet
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Denaturation bull Loss of the 3-D shape of a protein (it unravels)
ndash This destroys the active site
ndash Caused by Heat Cold Chemical agents pH change (too acidic or basic)
bull This is why a temp of over 104deg F is dangerous and person should go to the hospital
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Denaturation causal agents
bull Heat Irreversible
ndash ex Cooked egg
ndash Agitates the polypeptide chain enough to over power the weak interactions
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing
Ohhh the cold water is denaturing my enzymes and starting to destroy their 3D globular shape resulting in
their loss of a proper active site Help Help Irsquom denaturing