Apple Experiment

Come down and get an apple and a slice of lemon. When you get back to your seat:
1. Take a big bite of your delicious apple. 2. Immediately squeeze lemon juice over the apple flesh that is now exposed from the bite. 3. IMPORTANT! Dont get lemon juice all over the apple. Make sure that it is ONLY on the area that you just bit! 4. Set the lemon aside and wipe any lemon juice off of your hands with a napkin. 5. Take another bite from the opposite side of your apple. 6. Set your apple aside.

What Are Enzymes?

Enzymes are __________ (tertiary and quaternary structures). An enzyme is a _________ in cellular reactions.

A catalyst accelerates
a reaction.

Enzymes
Are ________ for what they will catalyze
Are _________ Usually end in -_____

-Sucrase -Lactase -Maltase

How do enzymes work?

Each enzyme has a unique 3-D shape, including a surface groove called an ______ _____.

The enzyme works by binding a specific chemical reactant (_________) to its active site, causing the substrate to become unstable and react. The resulting __________ is then released from the active site.

How do enzymes work?

Enzymes work by _______ ______ which ________ activation energy.

Enzyme-Substrate Complex
The reactant an enzyme acts on is specifically called the _________. Substrate Joins

Enzyme

______ _____
A specific region of an enzyme molecule which binds to the substrate.

Active Site Substrate

Enzyme

Shape of a Protein

An enzyme fits with its substrate like a ____ and ____.

EnzymeAnimation : Gary E. Kaiser http://student.ccbcmd.edu/biotutorials/proteins/enzsub.html View : http://highered.mcgraw-

hill.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.html

Enzymes are ____ ________ in the reactions they catalyze. Think of them as tiny machines in manufacturing. The more machines, the faster the accumulation of _________.

Image: Wine Bottling : www.morrison-chs.com/timingscrews/index.html

Wine Vats: www.lymebaywinery.co.uk/pages/about_us.htm

Formats for writing a chemical reaction.

( ________ )

_______ + ________ -----------> _________

( ________ )

__________ -----------> ________ ________

4 levels of Protein Structure

How Do You Stop an Enzyme?

_______________
Alteration of a protein shape through some form of external stress
Denatured

protein cant carry out its cellular function .

Irreversible egg protein denaturation caused by high temperature (while cooking it).

Factors Affecting Enzyme Activity

Temperature pH

Cofactors & Coenzymes

Inhibitors

Temperature & pH

Think about what kind of cell or organism an enzyme may work in Temperatures far above the normal range _________ enzymes (This is why very high fevers are so
dangerous. They can cook the bodys proteins)

Most enzymes work best near __________ pH

(6 to 8).

Coenzymes & Cofactors

Non-protein substances (zinc, iron, copper, vitamins) are sometimes need for proper enzymatic activity. Coenzyme versus Cofactor: Whats the dif?

_________ more general term. Includes inorganic and organic molecules.

_________ type of Cofactor, But specifically organic molecules.
Image: EnzymeCofactor : Public domain Wiki, Ribbon-diagram showing carbonic anhydrase II. The grey sphere is the zinc cofactor in the active site.

Coenzyme : Vitamin B12

Example: Most _________ are coenzymes essential in helping move atoms between molecules in the formation of carbohydrates, fats, and proteins. Exclusively synthesized by ___________ (found primarily in meat, eggs and dairy products).
Image: VitaminB12 : NIH, Public Domain www.nlm.nih.gov/.../ency/imagepages/19516.htm

Two Types of Enzyme Inhibitors

1. ___________ ____________:
Chemicals that resemble an enzymes normal substrate and compete with it for the active site.
Substrate

Competitive inhibitor

Enzyme

1. Competitive inhibitors:

Resemble an enzymes normal substrate and compete with it for the active site.

Image: Competitive Inhibition : wwwbiol.paisley.ac.uk/.../chapter3_2.html

Two Types of Enzyme Inhibitors

_______________ ______________: Do not enter the active site, but bind to another part of the enzyme causing the enzyme to change its shape, altering the active site.

Substrate
active site altered

Enzyme

Noncompetitive Inhibitor

Enzyme Inhibitors
Blocking an enzyme's
activity can kill a pathogen or correct a metabolic imbalance. Many _____ are enzyme inhibitors. Enzyme inhibitors are also used as _________ and __________.
Images Dead Bug : www.kansas.gov/help_center/user_testing.html Prescription Drugs : www.patentdocs.us/.../08/by-kevin-e-noon.html

Featured Enzyme #1: Catecholase

Catecholase is present in most ______ and __________. It is the enzyme that facilitates the ________ of cut or bruised fruits and vegetables by catalyzing the following reaction:
(______________)

_________ + _____ ----------------- _____________

colorless substrate brown product

Featured Enzyme #1: Catecholase

& Noncompetetive Inhibition _________ juice and other acids are used to preserve color in fruit, particularly apples, by lowering the ____ and removing the copper site (cofactor) necessary for the enzyme to function.

catechol

colorless substrate

+ O2

--------------------------

catecholase

brown product

polyphenol

Featured enzyme #2: Bromelain

Pineapple contains enzyme bromelain, which can _______ _________. Jell-O is made of gelatin, a processed version of a structural protein called _________ that is found in many animals, including humans. Collagen big, fibrous molecule makes skin, bones, and tendons both strong and elastic. Gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues.

(Yummie!)

Examine 2 containers:
a. In one, canned pineapple was used to make jello. b. The other, fresh pineapple was used.