1. Daily Questions  Silently, answer the questions below in your notebook. 1. State the units and their symbols you would use for the following variables (some may have more than one suitable answer): A) TemperatureB) TimeC) Height D) VolumeE) Mass 2. List important characteristics of lab experiment procedures. 3. Suggest characteristics that would make a lab experiment (or its data) “reliable” or “accurate.”

2. Announcements Homework:  Work on Part 2 In Class (HW if not completed)  Work on Enzyme Properties (DUE NEXT CLASS) Quiz on Enzymes coming up

3. Discussion Time Why are enzymes so important for life?

4. Protease Proteases break down proteins. Baby food: As babies can ’ t digest solid food, using protease enzymes makes it easier for a baby ’ s digestive system to cope with it. Proteases are used to produce baby food from cow ’ s milk. The proteases break down milk proteins into amino acids, diminishing the risk of babies developing milk allergies. What else? Animals produce digestive enzymes that break down proteins, such as trypsin and pepsin. Some plants, such as pineapple, have a high protease content. The main enzyme of pineapple is called papain. Many foodstuffs (meat, cheese, fish) also contain proteases or activate them during the process of maturing. The "hanging" of meat activates digestive enzymes that tenderise the meat. Particular proteases are also used for the production of hypoallergenic food. These proteases break down specific allergenic proteins that can cause allergic reactions.hypoallergenic food that can

5. Carbohydrase: Lactase Lactase is a carbohydrase enzyme which helps to break down lactose (a sugar found in milk) into simple sugars. Lactase is secreted in the intestine to break down the lactose in milk into sugars which can be absorbed. If the enzyme isn ’ t present, the lactose cannot be converted into sugars such as glucose. A lack of this enzyme causes lactose intolerance. The lactose can ’ t be broken down and acts as a great food source for gut bacteria. Carbohydrases are a group of enzymes which digest carbohydrates into the simpler sugars they are made from. The amount of lactase mammals produce tends to decrease with maturity however humans have evolved to keep producing the enzyme into adulthood due to the amount of milk consumed.

6. Carbohydrase Carbohydrases are a group of enzymes which digest carbohydrates into the simpler sugars they are made from. Used to convert starch syrup, which is relatively cheap, into sugar (glucose) syrup, which is more valuable - for example, as an ingredient in sports drinks. We can get starch from plants eg: corn which is very cheap. Using carbohydrases to convert this to sugar means it is a cheap source of sweetness for food manufacturers Carbohydrases are also used in making fuel from plants (ethanol).

7. Biological detergents  Used to remove stains such as blood, grass, sweat and food from clothes.  Biological washing powders contain proteases and lipases. Proteases break down proteins and lipases break down fats in the stains into smaller water soluble substances. They still work at the lower temperatures enzymes work at, which makes washing more environmentally friendly.

8. Isomerase The enzyme isomerase is normally "immobilised" when used, i.e., it is fixed to a transporter and is not transferred to the product or ingredient on which it is used. Isomerase enzyme is used to convert glucose syrup into fructose syrup. it does this by rearranging the atoms in the glucose molecules. Glucose and fructose contain the same amount of energy however fructose is a sugar which is sweeter than glucose. Using fructose in foods means that less is needed which is why it is used in slimming foods. Food tastes sweet but contains fewer calories!

9. Enzymes for Digestion  For dinner you eat a bean and cheese burrito. Now what?  Your teeth chewed it to smaller pieces, but then you swallowed. In order to get energy from this, your digestive system needs to break it down even more.  This is done by chemical digestion

10. Chemical Digestion  Definition: the breakdown of large molecules of food into smaller ones, done by enzymes

11. Digestive Enzymes Video BEFORE: Use the shaded card cut-outs to fill in the first two columns of the table. DURING: Use the non-shaded cards to fill out the third and fourth columns of the table, based on the info presented. AFTER: 1) Write the word equation for the enzyme-catalyzed reaction. 2) Copy the completed table into your notebook Fill out table based on: https://www.youtube.com/watch?v=vTQybDgweiEhttps://www.youtube.com/watch?v=vTQybDgweiE

12. Digestive Enzymes Video Class review of table Fill out table based on: https://www.youtube.com/watch?v=vTQybDgweiEhttps://www.youtube.com/watch?v=vTQybDgweiE

13. Factors affecting enzyme rate  Factors:  Enzyme Concentration  Substrate Concentration  Inhibitors  Temperature  pH  Rate: the frequency at which something happens.  Optimum pH: the pH at which something happens most rapidly  Optimum Temperature: the temperature at which something happens most rapidly

14. DEMO TIME  The person whose has a cool (blues, greens) as their favorite color will be the Manager  The person who has warm (red, oranges, yellows) as their favorite color will be the Timekeeper (you can use your own phones)  The person whose favorite color does not fit into either category will be Scribe.

15. Work Time- All Homework due next class  Work on Part 2 (turn in if done)  Work on Enzyme Property HW (use the reading from Part 1 and Part 2)

16. Exit Ticket Silently answer the following question in your notebook. In 5 minutes, we will trade with partners and peer grade. Why are enzymes referred to as “biological catalysts”?