ENZYMES NAME: CHEBET MILTON CONTACT: [email protected]@yahoo.com Subject:...
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Transcript of ENZYMES NAME: CHEBET MILTON CONTACT: [email protected]@yahoo.com Subject:...
![Page 2: ENZYMES NAME: CHEBET MILTON CONTACT: miltonchebs2000@yahoo.commiltonchebs2000@yahoo.com Subject: Biology Topic: Nutrition.](https://reader035.fdocuments.in/reader035/viewer/2022062423/5697bfaf1a28abf838c9cf26/html5/thumbnails/2.jpg)
Learning objectives • Define enzymes• Classify enzymes• Describe the mode of enzyme action (lock and key
hypothesis)• Do the mouse mischief exercises at the end using
the given mice
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Introduction to Enzymes
• What are enzymesbiological catalysts, protein in nature which speed up and control the rate of chemical reaction in living organisms
• Classification of enzymes– Intracellular enzymes.– Extracellular enzymes.
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Enzyme Action
Learning objective: to describe different models forenzyme action and to investigate factors which control the rate of an enzyme reaction
More free powerpoints at www.worldofteaching.com
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Lock and Key
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Lock and Key
However certain substances can bind to the enzyme at sites other than theActive site and modify its activity (inhibitors/co-factors)
Idea that the enzyme is flexible
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Induced Fit
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Enzyme reactions
enzyme + substrate enzyme-substrate complex
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Enzyme reactions
enzyme + substrate enzyme-substrate complex
E +S ES
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Enzyme reactions
enzyme + productenzyme-substrate complex
E +PES
enzyme + substrate enzyme-substrate complex
E +S ES
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Enzyme activity
How fast an enzyme is workingRate of Reaction
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Enzyme activity
How fast an enzyme is workingRate of Reaction
Rate of Reaction = Amount of substrate changed (or amount product formed) in a given period of time.
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Enzyme activity
Variable you are looking at
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Enzyme activity
Four Variables
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Factors affecting Enzyme activity
Four Variables
Temperature
pH
Enzyme Concentration
Substrate Concentration
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Temperature
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Temperature
0 20 30 5010 40 60
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Temperature
0 20 30 5010 40 60
40oC - denatures
5- 40oC Increase in Activity
<5oC - inactive
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Effect of heat on enzyme activityIf you heat the protein above its optimal temperature
bonds break meaning the protein loses it secondary and tertiary structure
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Effect of heat on enzyme activity
Denaturing the protein
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Effect of heat on enzyme activity
Denaturing the protein
ACTIVE SITE CHANGES SHAPE SO SUBSTRATE NO LONGER FITS
Even if temperature lowered – enzyme can’t regain its correct shape
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pH
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pH
1 3 42 5 6 7 8 9
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pH
1 3 42 5 6 7 8 9
Narrow pH optima
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pH
1 3 42 5 6 7 8 9
Narrow pH optima
WHY?
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pH
1 3 42 5 6 7 8 9
Narrow pH optima
Disrupt Ionic bonds - Structure
Effect charged residues at activesite
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Enzyme Concentration
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Enzyme Concentration
Enzyme Concentration
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Substrate Concentration
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Substrate Concentration
Substrate Concentration
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Substrate Concentration
Substrate Concentration
Active sites full- maximum turnover
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In this mischief exercise your are required to Highlight a word in the green (right hand) column and drag it into a middle box corresponding
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