ENZYME ACTIVITY How do enzymes work? (NEXT SLIDE)

DON’T FORGET As we go through this powerpoint, don’t forget to answer the questions your hand-out. (NEXT SLIDE)

ENZYME REVIEW ENZYMES ARE MADE OF: CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

ENZYME REVIEW TRY AGAIN ENZYMES ARE MADE OF: CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

ENZYME REVIEW TRY AGAIN ENZYMES ARE MADE OF: CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

ENZYME REVIEW TRY AGAIN ENZYMES ARE MADE OF: CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

ENZYME REVIEW RIGHT!! ENZYMES ARE MADE OF: CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

What do enzymes do? Enzymes are a special type of protein. There are many different enzymes in your body. These enzymes perform a variety of different functions (they are the “machines” of your cells). Some of the functions of enzymes are to digest your food and to repair different parts of the cell. How many types of enzymes are there in your body? Lots and lots Only a few

What do enzymes do? Enzymes are a special type of protein. There are many different enzymes in your body. These enzymes perform a variety of different functions (they are the “machines” of your cells). Some of the functions of enzymes are to digest your food and to repair different parts of the cell. How many types of enzymes are there in your body? Lots and lots Only a few

NOPE, TRY AGAIN Nope, try again

AMYLASE Amylase is an enzyme that is found in your saliva. It functions to begin breaking down starch in your food. Click on the body part where you would find the amylase enzyme.

AMYLASE Amylase is an enzyme that is found in your saliva. It functions to begin breaking down starch in your food. Click on the body part where you would find the amylase enzyme.

AMYLASE Amylase is an enzyme that is found in your saliva. It functions to begin breaking down starch in your food. Click on the body part where you would find the amylase enzyme.

RIGHT!! Right!!

Enzymes are specific for their targets Every enzyme (including amylase) is specific for the molecule it acts on. Amylase only breaks down starch. It will not break down lipids or proteins. This is because only certain molecules fit into a given enzyme.

Click on the macromolecule that will fit into the red part of the amylase enzyme STARCH PROTEIN LIPID AMYLASE

You really think so?? STARCH Try again.. PROTEIN LIPID AMYLASE

You really think so?? STARCH PROTEIN LIPID AMYLASE Try again..

RIGHT!! PROTEIN STARCH LIPID AMYLASE

STARCH What type of nutrient is STARCH? CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

STARCH TRY AGAIN What type of nutrient is STARCH? CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

STARCH TRY AGAIN What type of nutrient is STARCH? CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

STARCH TRY AGAIN What type of nutrient is STARCH? CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

STARCH RIGHT!! What type of nutrient is STARCH? CARBOHYDRATE PROTEIN LIPID NUCLEIC ACID

STARCH In the lab scientists can test for nutrients in different foods. One of these 4 tests is the correct test for the presence of STARCH. 2-3 drops of iodine; Blue-black if starch Is present 2-3 mL of Biuret; Purple if starch is present Chemically-treated Paper; green or brown If starch is present Brown paper; paper Becomes translucent In presence of starch

TRY AGAIN Recall the lab where we tested for the nutrients in different foods. How did we test for the presence of STARCH? 2-3 drops of iodine; Blue-black if starch Is present 2-3 mL of Biuret; Purple if starch is present Chemically-treated Paper; green or brown If starch is present Brown paper; paper Becomes translucent In presence of starch

TRY AGAIN Recall the lab where we tested for the nutrients in different foods. How did we test for the presence of STARCH? 2-3 drops of iodine; Blue-black if starch Is present 2-3 mL of Biuret; Purple if starch is present Chemically-treated Paper; green or brown If starch is present Brown paper; paper Becomes translucent In presence of starch

TRY AGAIN Recall the lab where we tested for the nutrients in different foods. How did we test for the presence of STARCH? 2-3 drops of iodine; Blue-black if starch Is present 2-3 mL of Biuret; Purple if starch is present Chemically-treated Paper; green or brown If starch is present Brown paper; paper Becomes translucent In presence of starch

RIGHT!! RIGHT!! Now, click the beaker to add 3 drops iodine to the solution to see if it contains starch:

So… is there starch in the solution? YES!! NO!!

TRY AGAIN So… is there starch in the solution? YES!! NO!!

RIGHT!! RIGHT!! And… is there a carbohydrate in the solution? YES!! NO!!

TRY AGAIN RIGHT!! So… is there a carbohydrate in the solution? YES!! NO!!

RIGHT!! Right!!

BACK TO AMYLASE Let’s do an experiment. Let’s test the affect of amylase on starch. The two beakers below contain starch. Click on the beaker on the left to add amylase enzyme.

BACK TO AMYLASE In reality, enzymes are microscopic (too small to see). In this simulation, green stars will represent the amylase enzyme. Click on each beaker to add iodine.

BACK TO AMYLASE When you add iodine to the beaker with the amylase, it does not turn blue-black. It turns yellow (the color of the iodine). Click on the other beaker to add iodine.

Which solution contains starch? Click on the beaker that CONTAINS starch

BACK TO AMYLASE NOPE, no starch in this one..

RIGHT!! Why doesn’t the left-hand beaker contain starch? Iodine doesn’t react with amylase Amylase broke down the starch, so there is none left to react with the iodine

BACK TO AMYLASE TRY AGAIN NOPE: amylase doesn’t affect iodine. Iodine doesn’t react with amylase Amylase broke down the starch, so there is none left to react with the iodine

RIGHT!! Right!!

Where does the starch go? Ok, so amylase breaks down starch. Once starch is broken down, iodine can’t detect it. But, what happens to the starch? Click the beaker to do another test.

Where does the starch go? Let’s do the test for sugar. If the chemically treated paper turns green or brown, there is sugar in the solution. Click either of the strips next to the beakers to see the results.

Where does the starch go? Click on the beaker that contains SUGAR.

Where does the starch go? NOPE, no sugar in that one…

RIGHT!! Right!!

THE REACTION AMYLASE breaks down STARCH into its subunits, which are sugars. SUGAR STARCH AMYLASE

STARCH is called the SUBSTRATE SUGAR is called the PRODUCT AMYLASE In this reaction, STARCH is called the SUBSTRATE SUGAR is called the PRODUCT AMYLASE ENZYME is called the CATALYST

Enzyme Reactions - Substrate This means that a SUBSTRATE is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Substrate TRY AGAIN Enzyme Reactions - Substrate This means that a SUBSTRATE is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Substrate TRY AGAIN Enzyme Reactions - Substrate This means that a SUBSTRATE is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

RIGHT!! Right!!

Enzyme Reactions - Product This means that a PRODUCT is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Product TRY AGAIN Enzyme Reactions - Product This means that a PRODUCT is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Product TRY AGAIN Enzyme Reactions - Product This means that a PRODUCT is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

RIGHT!! Right!!

Enzyme Reactions - Catalyst This means that a CATALYST is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Catalyst TRY AGAIN Enzyme Reactions - Catalyst This means that a CATALYST is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

Enzyme Reactions - Catalyst TRY AGAIN Enzyme Reactions - Catalyst This means that a CATALYST is: The thing that gets broken down The thing that you end up with Something that performs a reaction, but isn’t used up GO BACK TO REACTION

RIGHT!! Right!!

Is PROTEIN the… AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE CATALYST

Is PROTEINASE the… AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE SUBSTRATE CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE SUBSTRATE CATALYST

Are AMINO ACIDS the… AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE CATALYST CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE SUBSTRATE CATALYST CATALYST

Did you understand? TRY AGAIN AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE SUBSTRATE CATALYST CATALYST

Way to go!!

ENZYME NAMES AMYLASE PROTEINASE YES, I DID NO, I DIDN’T Did you notice something about the names of the two enzymes: AMYLASE PROTEINASE YES, I DID NO, I DIDN’T

ENZYME NAMES RIGHT! Both names end in ASE AMYLASE PROTEINASE

ENZYME NAMES Look closely! Both names end in ASE AMYLASE PROTEINASE

DID YOU UNDERSTAND? LIPIDASE is probably: An enzyme that breaks Down lipids An enzyme that Repairs cells A sugar that is found In lipids A type of lipid

NOPE! TRY AGAIN

RIGHT!! Right!!

Think about this… As time goes on, what happens to the amount of SUBSTRATE? SUGAR STARCH AMYLASE

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec Lots of starch is still left after 0 seconds.

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec Some starch is left after 20 seconds. Amylase has broken down some starch into sugar

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec Very little starch is left after 40 seconds. Amylase has broken down almost all of the starch into sugar

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec No starch is left after 60 seconds. Amylase has broken down all the starch into sugar. The yellow color is from the iodine.

We can test it using our starch test (iodine) Each beaker contains starch. Amylase enzyme was added at 0 seconds. Click on each beaker below to add the iodine. 0 sec 20 sec 40 sec 60 sec 120 sec No change between 60 and 120 seconds. Amylase already broke down all the starch into sugar.

We can show this as a graph What should go on the X axis? Amount of enzyme TIME (in seconds)

We can show this as a graph What should go on the X axis? Amount of enzyme TIME (in seconds)

We can show this as a graph Amount of enzyme What should go on the Y axis? (HINT: This is what we are MEASURING) Amount of substrate RIGHT! Time usually goes on the X axis 20 40 60 120 Time (in seconds)

We can show this as a graph Amount of enzyme What should go on the Y axis? (HINT: This is what we are MEASURING) Adding iodine doesn’t tell us how much ENZYME is in the beaker. Amount of substrate 20 40 60 120 Time (in seconds)

We can show this as a graph RIGHT!! The amount of substrate should go on the Y axis. Amount of substrate REMEMBER!! STARCH is the SUBSTRATE. Dark blue-black means there is MORE STARCH. SUBSTRATE increases as you go up the Y axis 20 40 60 120 Time (in seconds)

Let’s GRAPH!! Amount of substrate 20 40 60 120 Time (in seconds)

SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) INCREASED DECREASED

SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) TRY AGAIN SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) INCREASED DECREASED

SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) DECREASED because Starch was broken down by amylase Iodine made starch turn into sugar

TRY AGAIN SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) DECREASED because Starch was broken down by amylase Iodine made starch turn into sugar

SUMMARIZE THE GRAPH As time goes on, the amount of SUBSTRATE (starch) DECREASED because the amylase enzyme digested the starch and made it into sugar.

So… Which graph shows the amount of substrate going to zero faster? Time (sec) Time (sec)

TRY AGAIN So… Nope, the amount of substrate gets to zero in less time in the OTHER graph. Substrate Substrate Time (sec) Time (sec)

RIGHT!! So… YES!! The amount of substrate gets to zero in less time in this graph. Substrate Substrate Time (sec) Time (sec)

So… Which enzyme works FASTER? Substrate Substrate Time (sec)

TRY AGAIN So… Nope, not this one. The faster the enzyme works, the faster the substrate will decrease. Time (sec) Substrate Substrate Time (sec)

RIGHT!! So… YES!! This enzyme works faster because the substrate decreases faster!! Time (sec) Substrate Substrate Time (sec)

Look at the two reactions in the beakers and the two graphs Look at the two reactions in the beakers and the two graphs. The top set of beakers goes with which graph? Substrate Time (sec) Substrate Time (sec)

NOPE, the reaction in the top set of beakers took LONGER to finish Substrate Time (sec) Substrate Time (sec)

RIGHT. The reaction in the top set of beakers took longer to finish RIGHT!! The reaction in the top set of beakers took longer to finish. The reaction in the bottom set finished faster. Substrate Time (sec) Substrate Time (sec)

Which of the ENZYMES worked FASTER? Substrate Time (sec) Substrate Time (sec)

Which of the ENZYMES worked FASTER Which of the ENZYMES worked FASTER? Nope, this reaction took longer, so this enzyme was slower. Time (sec) Substrate Substrate Time (sec)

RIGHT!! RIGHT!! This reaction happened FASTER, so the enzyme worked FASTER. Substrate Time (sec) What might be the difference Between the top and bottom sets Of beakers?

What do you think can affect the speed of an enzyme? TEMPERATURE pH AMOUNT OF LIGHT

What do you think can affect the speed of an enzyme? TEMPERATURE RIGHT!! Changing the pH of the reaction can affect the speed of an enzyme. ANYTHING ELSE? pH AMOUNT OF LIGHT

What do you think can affect the speed of an enzyme? TEMPERATURE RIGHT!! Changing the temperature of the reaction can ALSO affect the speed of an enzyme. pH AMOUNT OF LIGHT

What do you think can affect the speed of an enzyme? TEMPERATURE RIGHT!! Changing the temperature of the reaction can affect the speed of an enzyme. ANYTHING ELSE? pH AMOUNT OF LIGHT

What do you think can affect the speed of an enzyme? TEMPERATURE RIGHT!! Changing the pH of the reaction can ALSO affect the speed of an enzyme. pH AMOUNT OF LIGHT

What do you think can affect the speed of an enzyme? TEMPERATURE Sorry, most enzymes are NOT affected by the amount of light… Pick again pH AMOUNT OF LIGHT

Factors affecting enzyme speed We can make a graph of enzyme speed at different temperatures.

Graph of ENZYME SPEED What should go on the X axis? Speed of enzyme Temperature (C)

Graph of ENZYME SPEED TRY AGAIN Nope, the speed of the enzyme is what we are MEASURING,it should go on the Y axis. Speed of enzyme Temperature (C)

RIGHT! Temperature should go on the X axis. Graph of ENZYME SPEED Amount of substrate What should go on the Y axis? (HINT: This is what we are MEASURING) Speed of enzyme RIGHT! Temperature should go on the X axis. 10 20 30 40 50 60 Temperature (C)

Graph of ENZYME SPEED TRY AGAIN Amount of substrate What should go on the Y axis? (HINT: This is what we are MEASURING) We’re not measuring the amount of substrate this time. Speed of enzyme 10 20 30 40 50 60 Temperature (C)

REMEMBER!! The enzyme is working FASTER Graph of ENZYME SPEED FAST RIGHT!! The speed of enzyme should go on the Y axis. Speed of enzyme REMEMBER!! The enzyme is working FASTER As you go UP the Y axis. SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! FAST Amylase is found in saliva. Click on the red button that is approximately at body temperature Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! TRY AGAIN Amylase is found in saliva. FAST Amylase is found in saliva. 5C is close to freezing. TOO COLD!! Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! TRY AGAIN Amylase is found in saliva. FAST Amylase is found in saliva. 22C is close to room temperature. TOO COLD!! Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! TRY AGAIN Amylase is found in saliva. 55C is 131F. FAST Amylase is found in saliva. 55C is 131F. TOO HOT!! Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! Amylase is found in saliva. 37C is body temperature. FAST Amylase is found in saliva. 37C is body temperature. RIGHT!! Amylase will work best at about 37C because it is normally found in your mouth Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

At very low temperatures Let’s GRAPH!! FAST Amylase works slowly At very low temperatures Because it is not close To body temperature Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! Amylase will work Faster as it gets Closer to body Temperature. Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! Amylase will work fastest at body Temperature. FAST Speed of enzyme The temperature where Amylase works BEST is called the OPTIMUM TEMPERATURE SLOW 10 20 30 40 50 60 Temperature (C)

As the temperature gets too hot, Amylase doesn’t work as well. Let’s GRAPH!! As the temperature gets too hot, Amylase doesn’t work as well. FAST Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! Click on the OPTIMUM TEMPERATURE FAST Speed of enzyme SLOW 10 20 30 40 50 60 Temperature (C)

Let’s GRAPH!! Click on the OPTIMUM TEMPERATURE RIGHT!! FAST Speed of enzyme RIGHT!! SLOW 10 20 30 40 50 60 Temperature (C)

What is the optimum temperature for this enzyme? Temperature (C) 20 50 60 10 40 30 Speed of enzyme SLOW FAST 10C 20C 30C

What is the optimum temperature for this enzyme? TRY AGAIN What is the optimum temperature for this enzyme? Temperature (C) 20 50 60 10 40 30 Speed of enzyme SLOW FAST REMEMBER: The OPTIMUM is the temperature the enzyme works fastest at. 10C 20C 30C

What is the optimum temperature for this enzyme? TRY AGAIN What is the optimum temperature for this enzyme? Temperature (C) 20 50 60 10 40 30 Speed of enzyme SLOW FAST REMEMBER: The OPTIMUM is the temperature the enzyme works fastest at. 10C 20C 30C

RIGHT!! Right!!

What is the optimum pH for this enzyme? FAST 9 Speed of enzyme 10 11 SLOW 2 4 6 8 10 12 pH

What is the optimum pH for this enzyme? TRY AGAIN What is the optimum pH for this enzyme? FAST Look closely… 9 Speed of enzyme 10 11 SLOW 2 4 6 8 10 12 pH

What is the optimum pH for this enzyme? TRY AGAIN What is the optimum pH for this enzyme? FAST Look closely… 9 Speed of enzyme 10 11 SLOW 2 4 6 8 10 12 pH

RIGHT!! Right!!

What is the optimum temperature for this enzyme? FAST 20C Speed of enzyme 63C 48C SLOW 20 30 40 50 60 70 80 Temperature (C)

What is the optimum temperature for this enzyme? TRY AGAIN What is the optimum temperature for this enzyme? FAST 20C Speed of enzyme 63C 48C SLOW 20 30 40 50 60 70 80 Temperature (C)

What is the optimum temperature for this enzyme? TRY AGAIN What is the optimum temperature for this enzyme? FAST 20C Speed of enzyme 63C 48C SLOW 20 30 40 50 60 70 80 Temperature (C)

RIGHT!! Right!! You rock at this...

What temperature does the enzyme work best at? Time Substrate Temperature = 25C Time Substrate Temperature = 30C Time Substrate Temperature = 35C At 25C At 30C At 35C

REMEMBER: the faster the substrate decreases, the faster the enzyme is working Time Substrate Temperature = 25C Time Substrate Temperature = 30C Time Substrate Temperature = 35C At 25C At 30C At 35C

REMEMBER: the faster the substrate decreases, the faster the enzyme is working Time Substrate Temperature = 25C Time Substrate Temperature = 30C Time Substrate Temperature = 35C At 25C At 30C At 35C

TO SHOW HOW WELL YOU UNDERSTOOD, COMPLETE THIS SHORT QUIZ RIGHT!! TO SHOW HOW WELL YOU UNDERSTOOD, COMPLETE THIS SHORT QUIZ

QUIZ - QUESTION 1 SALIVA LIVER STOMACH Where in your body is the amylase enzyme found? SALIVA LIVER STOMACH

QUIZ - QUESTION 1 TRY AGAIN SALIVA LIVER STOMACH Where in your body is the amylase enzyme found? SALIVA LIVER STOMACH

QUIZ - QUESTION 1 TRY AGAIN SALIVA LIVER STOMACH Where in your body is the amylase enzyme found? SALIVA LIVER STOMACH

RIGHT!! Right!!

QUIZ - QUESTION 2 Click on the CATALYST in this reaction: SUGAR STARCH AMYLASE

QUIZ - QUESTION 2 TRY AGAIN REMEMBER: The catalyst performs the reaction, but isn’t used up SUGAR STARCH AMYLASE

QUIZ - QUESTION 2 TRY AGAIN REMEMBER: The catalyst performs the reaction, but isn’t used up SUGAR STARCH AMYLASE

RIGHT!! Right!!

QUIZ - QUESTION 3 Click on the substrate that is most likely to react with the enzyme below: STARCH PROTEIN LIPID

QUIZ - QUESTION 3 TRY AGAIN REMEMBER: The subtrate that fits into a protein will be the one that reacts with it. STARCH PROTEIN LIPID

QUIZ - QUESTION 3 TRY AGAIN REMEMBER: The subtrate that fits into a protein will be the one that reacts with it. STARCH PROTEIN LIPID

RIGHT!! Right!! PROTEIN

QUIZ - QUESTION 4 What is the most likely name of the enzyme in question 3 that reacts with protein? PROTEINOSE PROTEINATION PROTEINZYME PROTEINASE

QUIZ - QUESTION 4 TRY AGAIN NOPE: sugars end in -OSE, not enzymes (sucrose, lactose, glucose) PROTEINOSE PROTEINATION PROTEINZYME PROTEINASE

QUIZ - QUESTION 4 TRY AGAIN NOPE: think about “lactase” and “amylase” PROTEINOSE PROTEINATION PROTEINZYME PROTEINASE

QUIZ - QUESTION 4 TRY AGAIN NOPE: think about “lactase” and “amylase” PROTEINOSE PROTEINATION PROTEINZYME PROTEINASE

RIGHT!! Right!! PROTEINASE

QUIZ - QUESTION 5 Click on the part of the graph that shows the OPTIMAL temperature for this enzyme Enzyme Activity Temperature (C)

QUIZ - QUESTION 5 TRY AGAIN REMEMBER: the OPTIMAL temperature for an enzyme is the temperature where the enzyme works BEST (highest activity) Enzyme Activity Temperature (C)

RIGHT!! Right!!

QUIZ - QUESTION 6 Click on the graph that shows the optimum pH for this enzyme. pH = 5.0 pH = 7.0 pH = 3.0 Substrate Substrate Substrate Time Time Time

QUIZ - QUESTION 6 TRY AGAIN REMEMBER: Substrate decreases in LESS time if the enzyme works faster pH = 5.0 pH = 7.0 pH = 3.0 Substrate Substrate Substrate Time Time Time

QUIZ - QUESTION 6 TRY AGAIN REMEMBER: Substrate decreases in LESS time if the enzyme works faster pH = 5.0 pH = 7.0 pH = 3.0 Substrate Substrate Substrate Time Time Time

RIGHT!! Right!!

RIGHT!! Right!!

You have successfully completed the enzyme PowerPoint. CONGRATULATIONS! Finish the analysis questions in your packet.