Carbohydrates : Includes glycogen, starch, sucrose, glucose. Enzymes break big sugars into smaller, simpler sugar so that it's easier to chew. Protein : Amino acids, collagen, keratin. Proteaseenzymesbreakdownproteins in our food into amino acids. Produces stomach, pancreas, small intestine. Lipids : Fats, oil, glycerol. Lipasebreaksdownlipids in the diet into fatty acids and glycerol.
Effects of temp, substrate concentration and pH on enzyme activity.
Temp: As temp increases so does the rate of enzyme activity. Substrate concentration: As concentration increases so does the activity. pH: As pH value is increased above of decreased below optimum, enzyme activity decreases
Lock and key method
Substrate collides with active of enzyme and become attached. 2. Enzyme catalyses breakdown of the substrate. 3. Products release from the active site
what is an enzyme?
a biological catalyst that speeds up a reaction
What is an active site?
where the enzyme binds to a substrate or other substances during a reaction
Why are enzymes specific
Only specific substrate molecules fit into their active site
What is protein
Polymers of amino acids joined by peptide bonds broken down by protease
What is lipase
Enzymes that break down fat into fatty acids and glycerol
