CATALYSTS:

= a _____________ that

ENZYMES AS CATALYSTS:

____________ the rate of

a __________________.

GERMINATION:
Enzymes cause germination to ______________. They
____________________ the stored food supply so that the seed
can _________________________________________.

___________

ENZYMES are ____________ that

function as _____________________.

Activates ___________ which catalyse:

Starch

Enzymes:

Oils

Can be _____________ (because

Proteins

they arent changed by the reaction)

Are ___________ (each enzyme
works on only one type of reaction)

FOOD INUSTRY:

Work best under ____________

e.g. Yoghurt
Bacteria ( _________________ and

external conditions.

EFFECT OF
TEMPERATURE:

EFFECT OF pH:

____________________) are added to milk.

Bacterial enzymes make milk protein solidify ( __________ )
gives ____________ to yogurt
Acids produced gives _________________ to yogurt.

BIOLOGICAL WASHING POWDERS:

Use _________________ to break down biological
stains (composed of _____________, ____________
and ______________________).
Work best in _______________ water.
Advantages:
o
o

CATALYSTS:
= a __chemical__ that

ENZYMES AS CATALYSTS:

_controls (usually speeds

up)_ the rate of a

ENZYMES are _proteins that function

__chemical reaction_.

as _biological catalysts__.

(without being used up itself)

Enzymes:

GERMINATION:
Enzymes cause germination to ___begin___. They ____break
down_____ the stored food supply so that the seed can
____make new cells for growth____.

___water___
Activates __enzymes___ which catalyse:

To growing
parts of new
plant tips of
shoot and root

Starch simple sugars

Oils simple fat units
Proteins amino acids

Can be __reused____ (because they

arent changed by the reaction)
Are __specific___ (each enzyme
works on only one type of reaction)

FOOD INUSTRY:

Work best under __optimum___

e.g. Yoghurt
Bacteria ( _Lactobacillus bulgaricus___ and __Streptococcus

external conditions.

EFFECT OF
TEMPERATURE:

EFFECT OF pH:

thermophilus__) are added to milk.

Bacterial enzymes make milk protein solidify ( __coagulate_ )
gives __texture__ to yogurt

Enzyme
inactive at
low temp.

Optimum
temp.
Enzyme
denatured

Acids produced gives __flavor__ to yogurt.

Optimum pH

BIOLOGICAL WASHING POWDERS:

Use ___enzymes___ to break down biological stains
(composed of __proteins___, ___lipids__ and
____carbohydrates______).
Work best in ___cool (30 -40 C___ water.
Advantages:
o Save on energy
o Protect colours