Exercise and Note for F.

4 Biology #4

#4 Enzymes and metabolism

Part 1: Metabolism, action and properties of enzymes Commented [w1]: Useful link
A .True or False https://en.wikibooks.org/wiki/A-level_Biology/Biology_Fou
Statement ndation/enzymes
1. Metabolism refers to the replacement of old dead cells by new cells. F
2. Enzymes also involve in anabolic reactions. T
3. The active sites of enzymes have specific shapes. T
4. Enzymes only work inside cells. F
5. Enzymes work best at 37. F
(p.17: Q1 ans: D) Commented [w2]: There are many different enzymes in
6. Enzymes cannot be used up. T
different organisms. Most of them have an optimum
7. Enzymes increase the total amount of products formed. F
temperature different from human body temperature.

In humans 40 is the optimum temperature for enzyme

B. Questions
1.Compare catabolism with anabolism (see P.3) reactions. We keep our bodies at 37 to make sure we

never go above 40 as enzymes would start to denature.

Catabolism Anabolism

Breaking-down reactions in organisms Building up reactions in organisms

Energy is released Energy is required

Example: breaking down of glucose Example: synthesis of glucose molecules

during respiration during photosynthesis

2. What are the properties of enzymes? (see P.9)

a. Enzymes are catalysts. They speed up metabolic reactions by providing alternative pathways with
a lower activation energy.
b. Enzyme actions are specific because active sites of enzymes have specific shapes. Each enzyme
binds only to substrate(s) that fits the shape of its active site. The specificity of enzyme actions can
be explained by lock-and-key hypothesis.
c. Enzymes are proteins. Their structures and activity are easily affected by temperature and pH.
d. Enzymes are reusable as they remain unchanged after reactions. Therefore, they are needed in
relatively small amounts.

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Exercise and Note for F.4 Biology #4

Part 2: Factors affecting the rate of enzymatic reactions

A .True or False
Statement
1. Enzymes are denatured by extreme temperature and unsuitable pH. F
2. The enzyme solution is heated up to 100 C and then cooled to 25 C so the activity F
of the enzymes can be restored.
3. Temperature can increase the rate of enzymatic reactions but cannot increase the T
amount of products
4. Enzymes are killed at high temperatures. F
5. Increasing surface area of substrates can increase the rate of enzymatic reactions. T Commented [w3]: Grinding can break down cells to release
6.Adding lemon juice on cut surface of an apple can slow down the browning of apple. T the enzyme from them and also increase the surface area.

B. Questions
1. Study the effect of temperature on the rate of enzymatic actions. (see P.10)
a. At low temperature, the enzymes are inactive.
b. As temperature increases, the kinetic energy of the molecules increases and there is
increase collisions between enzyme and substrate molecules to form the enzyme substrate
complex. As a result, the rate of enzymatic reactions increases.
c. Then the rate will eventually reach a maximum at optimum temperature.
d. As temperature increases further, it may cause conformational change in the active site of the
enzyme molecule. The enzyme is said to be denatured. The substrate molecule can no longer fit into
the active site of the enzyme. As a result, the rate of the enzymatic reaction decreases.

2. In practical 4.1, how would you confirm that the results obtained are due to the action of an
enzyme? (Practical workbook p.4-3)
Boiled tissues, instead of fresh tissues, can be used in a further investigation while other conditions
are kept the same. If the boiled tissues have no catalytic action, it is more likely that the reaction is
catalyzed by an enzyme.

3. Describe and explain the changes of rate of enzymatic reactions over a period of time.
(Adapted from HKCEE, 1993)
As the reaction processed, the reaction rate decreased because the substrate concentration was
decreasing thereby reducing the chance of collision between the substrate and enzyme
molecules .When all the substrate was used up, the reaction stopped.

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Exercise and Note for F.4 Biology #4

Part 3: Application of enzymes

1. Matching

Product Enzyme used

I Biological washing powders a Protease
b Lipase
II Stonewashed jeans ()

III Contact lens cleaners c Cellulase

d
IV Meat tenderizers Papain ()
d
V Cheese e
Pectinase ()
VI Fruit juices

I: (1) a & (2) b II: (3) c III: (4) a

IV: (5) d V: (6) a VI: (7) e

2. What are the advantages and limitations of using enzymes in the production of commercial
products?

Advantage Limitation

Enzymes can speed up chemical Enzymes are sensitive to

reactions. This (8) shortens the
production time and allows the
(9) mass production of products.
Enzymes are (10) specific in action. This
can reduce the production of (11)
unwanted products.
Enzymes are (12) reusable and are
needed in small amounts only. This
lowers the (13) cost of production.
Many enzymes work at
(14) moderate conditions. Using
enzymes in the production processes
does not require extreme conditions.
(15) temperature and
(16) pH changes. High temperatures and
unsuitable pH can cause (17)
denaturation of enzymes.
Enzymes are easily affected by
(18) inhibitors. All containers that are used
in the production processes have to be
(19) clean. This prevents the containers
from
(20) contaminating with inhibitors.

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Exercise and Note for F.4 Biology #4

3. Questions adapted from HKCEE

a) Why can the washing powders containing protease remove the stains effectively?

Egg stains contain proteins .Protease digests the insoluble protein into peptides which are soluble ,
so it can be removed by water easily

b) Why is it necessary to soak the clothes in a solution of this washing powder for several hours
before washing?
To allow time for enzymatic action.

c) Why do we need to wear gloves when washing clothes?

Protease and lipase (in washing powders) may damage the skin or eye(etc.) as these body
parts consist of protein and lipid.

d) Suggest why the washing powder should not be used with silk and wool.

It is because silk and wool consist of protein.

For your reference

Concentration of substrates and enzymes can also affect the enzyme activity/rate of reaction

Protease

There are different types of protease.

For examples,
Rennin can clot milk (coagulation). It can also be used in manufacturing cheese.
Bromelain can break down gelatin, which prevents the jelly from setting.
Pepsin can break down insoluble proteins (e.g. egg white) into soluble peptides.

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Exercise and Note for F.4 Biology #4

(Pepsin activity~ measured by the time taken for the disappearance of egg cubes)