1. Enzymes

2. Enzymes Enzymes are proteins.
They are catalytic molecules. That is, they speed up specific reactions without being used up in the reaction.

3. Lock & Key Each enzyme is highly selective about its substrate.
The lock and key mechanism:
The lock is the enzyme
The key is the substrate
The substrate binds
the enzyme at the
active site.

4. What affects an enzyme’s speed (rate of reaction)?
1. Temperature:
Increase temperature = increased reaction rate (speed)
Decrease temperature = decrease reaction rate (speed)

5. Denature: To inactivate the enzyme so it no longer functions.
High temperatures will change the shape of the active site and the substrate can’t bind anymore.

6. What affects an enzyme’s speed (rate of reaction)?
2. pH: an acid will decrease the rate of reaction
If the acid is strong enough it will denature the enzyme.

7. How much power?
Activation energy is the minimum amount of energy that molecules must collide with so they can reach the transition state.
Then they can react spontaneously.

8. Meet some enzymes...
Carbonic anhydrase speeds up the process by which CO2 leaves the cells and enters the bloodstream.

9. Meet some enzymes...
Lipase, which is made in the pancreas, function is to digest lipids in the small intestines.

10. Meet some enzymes...
RNA polymerase facilitates the process of RNA transcription (the making of new RNA).

11. What do they have in common?
Carbonic anhydrase
Lipase
RNA polymerase
ALL enzymes end in –ase!

12. Missing them...
Some disease are caused by the inability to create an enzyme, or a faulty enzyme.
Tay-Sachs is a disease that is caused by the lack of Hexosaminidase A, which breaks down lipids in the brain and other nerve cells.

13. Missing them...
Phenylketonuria (PKU) is a disease caused a defective enzyme called phenylalanine hydroxylase (PAH), which breaks down the amino acid phenylalanine.

14. Missing them...
Lactose intolerance (AKA Lactase Deficiency) is a disease caused by the lack of the enzyme lactase which breaks down the milk sugar called lactose.