1. Enzymes

2. Brief introductory enzyme video:
Goofy video on how enzymes work:

3. What Are Enzymes?
Most enzymes are Proteins (tertiary and quaternary structures)
Act as Catalyst to accelerate a reaction
Not permanently changed in the process

4. Enzymes Are specific for what they will catalyze Are Reusable
End in –ase
-Sucrase
-Lactase
-Maltase

5. How do enzymes Work?
Enzymes work by lowering activation energy which speeds up a reaction

6. Enzymes Without Enzyme With Enzyme Free Energy
Progress of the reaction
Reactants
Products
Free energy of activation

8. Enzyme-Substrate Complex
The substance (reactant) an enzyme acts on is the substrate
Enzyme
Joins
Substrate

9. Active Site
A restricted region of an enzyme molecule which binds to the substrate.
Active Site
Enzyme
Substrate

10. Induced Fit A change in the shape of an enzyme’s active site
Induced by the substrate

11. Induced Fit
A change in the configuration of an enzyme’s active site (H+ and ionic bonds are involved).
Induced by the substrate.
Enzyme
Active Site
substrate
induced fit

12. What Affects Enzyme Activity?
Three factors:
1. Environmental Conditions
2. Cofactors and Coenzymes
3. Enzyme Inhibitors

13. 1. Environmental Conditions
1. Extreme Temperature are the most dangerous
- high temps may denature (unfold) the enzyme.
2. pH (most like pH near neutral)
3. Ionic concentration (salt ions)

14. 2. Cofactors and Coenzymes
Inorganic substances (zinc, iron) and vitamins (respectively) are sometimes needed for proper enzymatic activity.
Example:
Iron must be present in the quaternary structure - hemoglobin in order for it to pick up oxygen.
Other enzymes are sometimes needed to activate another enzyme.

15. Our food is made up of: Carbohydrates: Bread, Pasta, Potato
Protein: Meat, Nuts, Lentils
Fats: Butter, Milk
Our body needs to digest them – turn them into a form that can be absorbed into the blood and used by cells. Enzymes make this possible.
Enzyme video/animation:

16. Enzymes that work on carbohydrates:
Salivary Amylase + Starch  Maltose
(in saliva) (in pasta, bread (a form of sugar that carbohydrate) can be absorbed by the body )

17. Enzymes that work on Proteins: Protease + Proteins  Amino Acids
(in stomach) (eg. In meat, nuts) (the body can absorb them and use them)

18. Enzymes that work on Fats:
Lipase + Fats  Fatty Acids + Glycerol
(secreted by pancreas) (Butter, Milk) (can be absorbed into body)