Enzymes

• Enzymes are made up of a protein molecule
• Enzymes changes the substrate into new products, and the products are then broken down by other enzymes
• Enzymes end in -ase and are made up of a protein molecule with a specific shape that fits into a specific active site on the enzyme's surface
• Sugars end in -ose and are monosaccharides.
• Enzymes are catalysts which speed up chemical reaction without being used up in the process
• Competitive inhibitors block substrates from binding to the active site, so the enzyme is not able to work
• Non-competitive inhibitors bind to the enzyme at a site other than the active site, which is called Allosteric site.
• Feedback inhibition is when a signal is sent back to the cell to stop the process
• Denatured enzymes are inactive and cannot carry out their normal function, lose their shapes.
• Induce fit: Enzymes would adjust to the substrate to fit snuggly.
• The lock and key model suggests that only one type of substrate will be able to fit into an enzyme's active site.
• Cofactor

  Inorganic material, metal (iron)
• Coenzymes

  Organic, vitamins
• All enzymes are proteins
• Enzymes are made inactive by high temperature because the protein molecules are damaged by heat.
• Enzymes work best at a particular temperature. In human bodies, 37 degrees.
• Enzymes work best at a particular pH, how acid or alkaline a solution is.
• Enzymes are catalysts. They are not changed in the chemical reactions which they control, they could be used over and over again. So a small amount of enzyme can change a lot of substrate into product.
• Each kind of enzyme will only catalyze one kind of chemical reaction.
• If the temperature increases beyond 40 degrees, the enzyme molecules start to lose their shape, the enzyme is denatured.
• The temperature at which an enzyme works fastest is called optimum temperature.