1. Enzymes! … things that end with “ase” Tansferase Hydrolase

2. Enzymes are Proteins, that means they have which elements? C, H, O, ____?

3. Enzymes are catalysts! If you are a catalysts, you can change the rate of a chemical reaction (speed things up)

4. Enzymes in Action – You Tube Clip McGraw Hill: http://www.youtube.com/watch?v=XC66v92wbvohttp://www.youtube.com/watch?v=XC66v92wbvo New Zealand Guy (describes myriad of enzymes) http://www.youtube.com/watch?v=myORDWVzNhc Competitive vs. non competitive http://www.youtube.com/watch?v=PILzvT3spCQ

5. Let me tell you a story about a girl who likes milk.

6. Lactose is the sugar found in milk. It is made by joining two simple sugars… Glucose and Galactose.

7. Most of what we eat is turned into glucose. That is the whole function of digestion!

8. The body uses proteins called enzymes to break Lactose into glucose… The enzyme that splits lactose up is called LACTASE!

9. What happends if you don’t have enough Lactase?

12. Let me Tell you a story about a boy that likes to eat Beans….. Walter the Farting Dog…. Alpha-galactosidase Oligosaccharides: Raffinose and Stachyose

13. From a nutritional standpoint, oligosaccharides contain 3 to about 10 single sugar units (oligo means “scant”).6 (Chemists and biochemists, however, often lump disaccharides in the oligosaccharide category as well.3) Two oligosaccharides of nutritional importance are raffinose and stachyose, which are found in beans and other legumes. These are constructed of typical monosaccharides but are bonded together in such a way that digestive enzymes cannot break them apart. Thus, when we consume beans and other legumes, raffinose and stachyose remain undigested on reaching the large intestine. There, bacteria metabolize them, producing gas and other by-products. Many people have no trouble digesting beans and other legumes, but others experience unpleasant side effects from intestinal gas. An enzyme preparation called Beano®, which prevents these side effects, can help such people if taken right before a meal. Once consumed, the enzyme preparation breaks down many of the indigestible oligosaccharides in legumes and other vegetables in the gastrointestinal tract before they reach the large intestine. Beano® is made from mold, so persons sensitive to molds may react allergically and should avoid it or use with caution.

14. Now some more EXTREMELY interesting facts about Enzymes.

15. Enzymes are like a Lock and Key Only the right key, or “substrate” will fit.

16. How Enzymes Work Substrate – Attaches to the active site of an enzyme Active Site – the pocket or groove, that the substrate fits into

17. Enzyme Action: Steps Enzyme attaches to its specific substrate and fits snugly within the active (binding) site. Enzyme and substrate interact Products are formed and released.

18. How much energy is required to get the ball rolling?

19. Enzymes Lower Activation Energy Activation Energy is the energy required to get a chemical reaction going.

20. Enzymes are recycled and reused many times for the same type of reaction (never used up) Example: Sucrase converts sucrose  glucose + fructose  Sucrase remains unchanged

21. Toothpickase Activity

22. Factors that affect enzymes Factors that affect the strength of an enzyme:  pH  Temperature  Concentration of enzymes  Concentration of Substrate

23. Temperature  Each enzyme has an optimum temperature in which it works the best

24. Look how specific the shape has to be….

25. More realistic pictures of the shape…

26. Temperature Increase Denaturing: When a protein unfolds rendering useless.

27. Also a range of temperature in which it will work  When the temperature drops/cools, activity of enzyme decreases/slows down  When temperature increases 1. Rate of reaction increases 2. Then decreases 3. Then stops (Denature)  Most Biological Enzymes work in a temperature of 37°C

28. pH Most of biological enzymes work in a pH of 7, but there are some exceptions (Pepsin and Trypsin) Enzymes are affected by pH and have an optimum pH If the pH goes above or beyond the range, the enzyme becomes denatured Pepsin works in the pancreas to digest proteins (lysine and arginine side chains)

29. When Enzymes No Longer Work Environmental factors can change an enzyme. This process is called denaturation. Denatured enzymes no longer work.

30. Concentration of Substrate and Enzymes The rate of reaction of the enzyme can be increased by increasing the concentration of the enzyme After a while the rate of reaction becomes constant At this point, the rate of the reaction can be increased only by increasing the concentration of the substrate

32. Examples: Penicillin – inhibits building cell walls. Antiviral drugs used to treat HIV