enzyemes

• what is an enzyeme

  • a biological catalyst that speeds up the rate of reaction
• what are enzyemes made out of

  • a protein
• why are high temperatures bad for enzyemes

  • enzyemes are proteins and have a specific shape.
  • high temperatures in the enzyemes break bonds active site leading to it denaturing and no changing the shape so no enzyeme subrstate complex can be formed
• why in reactions are things used with the same mass or volume

  • they are a controlled variable which allows them to be compared to one another
• why are results not anaomolous

  • the subrstate is not the limiting factor
• what is meant by a denaturing enzyeme

  • bons in the active site are broken
  • active site changes shape
  • no enzyeme substrate complex is formed
• why are buffer solution used in the experiment

  • maintains the required pH or keeps theh the same throughout the investigation
• what would happen to amalyse activity in stomach

  • decrease
  • past Optum pH
  • no enzyeme substrate complex
• how does the lock and key model work

  • substrate fits into the active site of the enzyme
  • enzyme and active site are complimentary in shape
  • substrate is catalysed by active site and broken down into products
  • product is released from active site
• what happens if the enezyeme active site shape isn't complimentary to the reactant

  • substrate doesn't fit into active leading to no enzyemes substatre complex
• explain points a b and c on the graph

  a the temperature is too low for enzyemes to function properlyso no rate of reaction occurs

  b Optum temperature for enzyemes function so highest rate of reaction

  c temperature past Optum temperature causes bons in active site to denature and enzyemes function to stop

  
• method on enzyemes activity on starch

  • starch can be detected through iodine and if starch is broken down iodine remains yellow orange
  • heat in a water bath at 37 degrees and Bunsen burner
  • amylase + pH + starch same vol of amylase and starch and mix together
  • start timer and do continous sampling every few drops remove solution into dwell and note til it changes colour
• why do calorimeters have a lid

  • to stop heat loss so more energy is used heating the water
• why do calorimeters need to be stired

  • even distribution of water
• how can a calorimeter be used to find energy content in food

  • measure final and initial temp then do final temperature - initial temperature
  • burn food
  • use temperature change to calculate the energy content
• how does enzyeme substrate concentration effect rate of reaction

  • more substrates mean more collisions in the active site leading to more enzyeme complexes being formed
• devise a method to find Optum temperature question

  • mix same volumes of reactants and enzyeme (control)
  • incubate at different temperaturesn (independant)
  • test for the presence of new variable (dependant)
• why must temperature be controlled in enzyemes

  • enzyemes have an optum temperatures
  • temperature effects the enzyeme
  • enzyeme activity increases as temperature increases until enzyeme Optum where it denatures
• describe the trend for try pepsin

  • between 5.8 and 8.1 activity increases with 8.1 being it's Optum while enzyeme activity decreases from 8.1 to 9

  
• describe calormietry 6 marker

  • food,mounted needle,measure mass of food with mass balance,add water using a measuring cylinder and initial temperature of water with a thermometer.Burn food and see how long it takes with a stop watch measure final temperture repeat with other food
• why are controls used

  • to see if reaction only takes place with certain variable
• why is the biuret test a semi quantitve test

  • the degree of colour is dependant on the cocnetration
  • it can indicate a relative amount of proteins
• advanatges of calorimeter than student

  • closer to value
  • quantitve and not qualitative so can be plotted on a graph
  • and less subjective to human error
• rubisco has a 3d shape how is it carried out

  -proteins have a order of amino acid a which determine how the bonds are formed and their positions\
• why can temperatures above Optum be dangerous

  • bonds in active site break
  • enzyeme denatured
  • no enzyeme substrate complex
  • important chemical reactions no longer take place|