1. ENZYME ACTIVITY
How do enzymes work?
(NEXT
SLIDE)

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

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

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

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

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

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

8. 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

9. 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

10. NOPE,
TRY AGAIN
Nope, try again

11. 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.

12. 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.

13. 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.

14. RIGHT!!
Right!!

15. 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.

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

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

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

19. RIGHT!!
PROTEIN
STARCH
LIPID
AMYLASE

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

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

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

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

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

25. 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

26. 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

27. 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

28. 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

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

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

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

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

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

35. RIGHT!!
Right!!

36. 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.

37. 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.

38. 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.

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

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

41. 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

42. 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

43. RIGHT!!
Right!!

44. 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.

45. 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.

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

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

48. RIGHT!!
Right!!

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

50. 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

51. 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

52. 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

53. 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

54. RIGHT!!
Right!!

55. 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

56. 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

57. 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

58. RIGHT!!
Right!!

59. 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

60. 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

61. 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

62. RIGHT!!
Right!!

63. Is PROTEIN the… AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE
CATALYST

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

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

66. Is PROTEINASE the… AMINO ACIDS PROTEIN PROTEINASE PRODUCT SUBSTRATE
CATALYST

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

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

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

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

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

72. Way to go!!

73. 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

74. ENZYME NAMES
RIGHT! Both names end in ASE
AMYLASE
PROTEINASE

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

76. 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

77. NOPE!
TRY AGAIN

78. RIGHT!!
Right!!

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

80. 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

81. 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.

82. 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

83. 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

84. 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.

85. 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.

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

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

88. 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)

89. 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)

90. 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)

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

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

93. 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

94. 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

95. 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

96. 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.

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

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

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

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

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

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

103. 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)

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

105. 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)

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

107. 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)

108. 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?

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

110. 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

111. 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

112. 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

113. 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

114. 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

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

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

117. 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)

118. 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)

119. 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)

120. 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)

121. 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)

122. 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)

123. 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)

124. 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)

125. 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)

126. 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)

127. 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)

128. 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)

129. 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)

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

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

132. 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

133. 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

134. 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

135. RIGHT!!
Right!!

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

137. 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

138. 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

139. RIGHT!!
Right!!

140. 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)

141. 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)

142. 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)

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

144. 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

145. 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

146. 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

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

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

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

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

151. RIGHT!!
Right!!

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

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

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

155. RIGHT!!
Right!!

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

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

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

159. RIGHT!!
Right!!
PROTEIN

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

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

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

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

164. RIGHT!!
Right!!
PROTEINASE

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

166. 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)

167. RIGHT!!
Right!!

168. 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

169. 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

170. 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

171. RIGHT!!
Right!!

172. RIGHT!!
Right!!

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