Enzymes

• Enzymes are proteins.
• Enzymes are functional in the tertiary and quaternary structure.
• Each enzyme is the specific helper to a specific reaction.
• Enzymes need to be the right shape for the job.
• Enzymes are named for the reaction they help.
• Enzymes typically end in 'ase'.
• Sucrase breaks down sucrose.
• Maltase breaks down maltose.
• Lactase breaks down lactose.
• Protease breaks down proteins.
• Lipase breaks down lipids.
• DNA polymerase builds DNA.
• Enzymes act as catalysts in cellular reactions.
• Enzymes speed up chemical reactions without being changed in the reaction & are reusable.
• Building molecules are synthesis enzymes.
• Breaking down molecules are digestive enzymes.
• Enzymes take in substrates to the active site where they produce the products.
• Enzymes are specific with what they do and will not change.
• Enzymes have a lower activation energy.
• Denature: alteration of a protein shape through a form of external stress. The bond will break and the enzyme will not work.
• Enzymes can be denatured through heat, acid, and force.
• The most desired temperature for an enzyme will result in high enzyme activity.
• Too high of a temperature will denature the enzyme because the high molecular movement destroys bonds.
• Low temperature will result in low activity and the molecules will move slowly.
• Each enzyme has an optimal pH and too high or too low of the pH will denature the enzyme.
• Increasing substrates will increase reaction rate to a point.
• Competitive inhibitors are chemicals which resemble an enzyme's normal substrate and will compete with it for an active site. It is reversible depending on concentration of inhibitor and substrate.
• Non-competitive inhibitor will bind to a different site, an allosteric site and it is reversible depending on concentration of inhibitor and substrate.