1Enzymes are related to what macromolecule?
Proteins
2The rate ______ convert _____ to products depends on?
Enzymes, Substrates, amount of substrates
3The more substrates available equates...
More frequently they access active sites which speeds up reactions
4Example of a substrate
Sucrose
5What happens to an enzyme when a substrate binds to it?
The enzyme will slightly change shape and clamp on to substrate, reducing activation energy.
6Can enzymes be reused?
Yes they are reuseable
7Induced fit
Substrate and enzyme binding
8What is the reaction of Sucrose and Sucrase broken into?
Glucose and Fructose
9What do catalysts do to an enzyme?
Changes their rate of reaction without being consumed by the reaction. Reduces the amount of activation energy used in a reaction.
10Example of an enzyme
Sucrase
11What is the transition state?
The difference between activation energy of products and reactants, the end product will always have negative free energy (G).
12What must happen for reactant bonds to break?
Molecules must absorb enough energy
13What kind of inhibitors are reversible?
Weak vander waal or hydrogen bonds
14What is the relationship between substrate and enzymes?
Substrates go into an enzymes active site catalyzing a reaction
15What conditions affect the 3D shape of enzymes/proteins?
Environmental conditions
16What kind of inhibitors are irreversible?
Covalent bonds
17What conditions affect reaction rate of enzymes?
Changes in shape, Temperature, pH
18What is the relationship between enzyme reaction rate and temperature?
As temperature increases, the rate of reaction for an enzyme does as well
19Inhibitor binds to somewhere else than the active site...
Noncompetitive inhibition
20What does too high temperature do to an enzyme?
Denatures it
21What is the substrate?
The smaller part of the reaction that binds to an enzymes active site
22What do inhibitors do to an enzyme?
Changes their shape rendering their active sites unreceptive or less effective at catalyzing reactions.
23Is denaturation reversible?
Yes if optimal conditions are once again met
24What does suboptimal pH do to an enzyme?
Denatures it
25What is the enzyme?
The larger part of the reaction with the active site
26What does competetive inhibition do?
Prevent enzymes from catalyzing reactions by blocking the active site.
27What are the optimal factors do enzymes have?
Temperature and pH
28Inhibitor binds to the active site...
Competitive inhibitor
29What is optimal temperature for an enzyme?
Point of temperature that will increase the rate of reaction without denaturing the enzyme/protein.
30What causes enzyme saturation?
When there is a high amount of substrates which engage all of the enzyme active sites.
31What does Allosteric regulation do?
When the inhibitor of the Allosteric/Regulatory site stimulates or inhibits the function of the enzyme in the active site
32What is negative feedback?
When the metabolic pathway is switched off by an inhibitor acting upon an enzyme
33What is the binding area other than the active site available on the enzyme?
Regulatory site/Allosteric site