Enzymes
by Amy Gordon
1. If the temperature is too high or there is an extreme pH level, the Enzyme becomes denatured
2. Enzymes are biological catalysts
2.1. Catalysts are substances that speed up chemical reactions without being used up
3. There are optimum temperatures and pH values at which the Enzyme's activity is greatest
4. Enzymes are globular proteins
5. Enzyme Reactions
5.1. Digestive Enzymes
5.1.1. Lipase - breaks down fats into fatty acids and glycerol
5.1.1.1. Fats --lipase--> Fatty Acids + Glycerol
5.1.2. Amylase - breaks down starch into sugars
5.1.2.1. Starch --amylase--> Maltose
5.1.3. Pepsin - breaks down protein into polypeptides
5.1.3.1. Protein --pepsin--> Peptides
5.2. Glucose-1-Phosphate --phosphorylase--> Starch
5.3. Hydrogen Peroxide --catalase--> Water + Oxygen
6. The Substrate and Active Site
6.1. Enzymes are proteins folded into complex shapes that allow smaller molecules to fit into them
6.1.1. The place where these substrate molecules fit is called the active site