Bab 5

BAB
Metabolisme dan Enzim Modul
5 Metabolism and Enzymes PBD

5.1 Metabolisme Metabolism

Buku Teks m.s. 86

1 (a) Apakah yang dimaksudkan dengan metabolisme?

What is meant by metabolisme? SP 5.1.1, 5.1.2 TP 2
Metabolisme adalah jumlah semua tindak balas biokimia yang berlaku dalam sel-sel hidup.
Metabolism is the sum of all biochemical reactions occurring in living cells.

(b) (i) Anabolisme adalah sintesis molekul-molekul kompleks dan besar daripada molekul-molekul yang
ringkas dalam organisma hidup.
Anabolism is the synthesis of complex and large molecules from simple molecules in living
organisms.
(ii) Katabolisme adalah penguraian molekul-molekul kompleks dan besar kepada molekul-molekul
ringkas dan kecil dalam organisma hidup.
Catabolism is the breakdown of complex and large molecules into simple and small molecules
in living organisms.

5.2 Enzim Enzyme

Buku Teks m.s. 86 – 94

2 Apakah enzim? What are enzymes? SP 5.2.1 TP 1

Enzim adalah pemangkin biologi yang dihasilkan oleh sel-sel hidup. Ia terdiri daripada protein. Enzim
mempercepatkan kadar tindak balas biokimia di dalam sel.
Enzymes are biological catalysts produced by living cells. They are made up of protein. Enzymes speed up the rate of
biochemical reactions in the cells.

3 Enzim mengurangkan tenaga pengaktifan

yang diperlukan bagi tindak balas biokimia berlaku. Ia
membolehkan tindak balas biokimia di dalam sel hidup berlaku pada suhu badan .
Enzymes lower the activation energy needed for biochemical reactions to occur. This allows the biochemical
reactions in living cells to occur at body temperature . SP 5.2.2 TP 1

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Eksperimen 5.1

Tujuan: Untuk menyiasat kesan suhu ke atas aktiviti amilase air liur.
Aim: To investigate the effects of temperature on the activity of the salivary amylase.
Pernyataan masalah Problem statement
Apakah kesan-kesan suhu ke atas aktiviti amilase air liur kepada kanji?
What are the effects of temperature on the activity of amylase on starch?

Hipotesis Hypothesis
Enzim amilase tidak aktif pada suhu rendah. Kadar aktiviti enzim meningkat apabila suhu meningkat. Kadar
aktiviti enzim menurun selepas suhu optimum iaitu 37 °C. The amylase enzyme is inactive at low temperatures.
The rate of enzyme activity increases with increase in temperature. The rate of enzyme activity decreases beyond the
optimum temperature, which is, 37 °C.

Pemboleh ubah Variables:

Dimanipulasi Manipulated
Suhu medium Temperature of the medium

Bergerak balas Responding

Kadar tindak balas yang dimangkinkan oleh amilase air liur The rate of reaction catalysed by salivary amylase

Dimalarkan Fixed
Isi padu air liur, isi padu dan kepekatan kanji dan pH medium Volume of saliva, volume and concentration of
starch and pH of the medium

Bahan-bahan: Ampaian kanji 1% , larutan air liur , larutan iodin, ketul ais dan air suling
Materials: 1% starch suspension, saliva solution, iodine solution, ice cubes and distilled water

Radas: Bikar, tabung uji, termometer, picagari, rod kaca, jubin putih yang berlekuk, penunu Bunsen, tungku
kaki tiga, kasa dawai dan jam randik.
Apparatus: Beaker, test tube, thermometer, syringe, glass rod, spot plate, Bunsen burner, tripod stand, wire gauze
and stopwatch.
Teknik Technique:
Menguji kehadiran kanji dengan menggunakan ujian iodin dan merekodkan masa yang diambil bagi
melengkapkan hidrolisis kanji. Testing the presence of starch using iodine test and recording the time taken for
the hydrolysis of starch to complete.

Prosedure Procedure:
1 Kumurkan mulut dengan air bersih.
Bikar
Rinse your mouth with clean water. Beaker
2 Kumpulkan air liur di dalam bikar
dan cairkannya dengan isi padu air Kanji Air liur
Starch Saliva
suling yang sama banyak. Iodin
Collect the saliva in a beaker and °C Kukus air
Iodine
Water bath
dilute it with an equal volume of Jubin berlekuk
Spot-plate
distilled water.
3 Tuangkan 5 cm3 ampaian kanji 1% ke dalam tabung uji A dan 1 cm3 air liur yang mengandungi amilase
ke dalam tabung uji B dengan menggunakan picagari.
Pour 5 cm3 1% starch suspension into test tube A and 1 cm3 saliva containing amylase into test tube B, using
a syringe.

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4 Letakkan kedua-dua tabung uji A dan B di dalam kukus air pada 2 oC selama 5 minit.
Place both test tubes A and B in a water bath at 2 oC for 5 minutes.
5 Letakkan satu titik larutan iodin ke dalam setiap lekuk pada jubin putih yang berlekuk.
Place a drop of iodine solution in each cavity of the spot plate.
6 Selepas rendaman selama 5 minit, tuangkan ampaian kanji di dalam tabung uji A ke dalam air liur
di dalam tabung uji B. Kacau campuran itu dengan menggunakan rod kaca. Mulakan jam randik
dengan serta-merta.
After 5 minutes of immersion, pour the starch suspension in test tube A into the saliva in test tube B. Stir the
mixture using a glass rod. Start the stopwatch immediately.
7 Ambil satu titik campuran itu dengan penitis dan ujinya dengan larutan iodin pada lekuk jubin (lekuk
pertama dianggap sebagai 0 minit).
Remove a drop of the mixture using a dropper and test it with the iodine solution in the groove on the spot plate
(the first groove is considered as 0 minute).
8 Ulangi ujian iodin setiap 1 minit sehingga campuran tidak bertukar warna menjadi biru hitam. Bilas
rod kaca dalam satu bikar air selepas setiap ujian.
Repeat the iodine test every minute until the mixture does not produce a dark blue colour when tested with
iodine. Rinse the glass rod in a beaker of water after each sampling.
9 Rekodkan masa yang diambil bagi melengkapkan hidrolisis kanji.
Record the time taken for the complete hydrolysis of starch.
10 Ulangi langkah 3 hingga 9 dengan menggunakan kukus air yang dikekalkan pada suhu 15 °C, 25 °C,
37 °C, 45 °C, 50 °C dan 60 °C.
Repeat steps 3 until 9 using the water bath that is maintained at temperatures 15 °C, 25 °C, 37 °C, 45 °C,
50 °C and 60 °C
11 Eksperimen boleh diberhentikan selepas 20 minit jika warna biru hitam masih diperoleh apabila
diuji dengan iodin.
Discontinue the experiment after 20 minutes even if the dark blue colour persists when tested with iodine.
12 Rekodkan keputusan di dalam jadual. Lukiskan graf bagi kadar tindak balas enzim amilase (1/t)
melawan suhu.
Record the results in a table. Draw a graph for the rate of reaction of the enzyme amylase (1/t) against
temperature.

Keputusan Results:
Suhu(°C) Masa yang diambil untuk hidrolisis kanji, t (minit) Kadar tindak balas 1/t (per minit)
Temperature (°C) Time taken for the hydrolysis of starch, t (minute) Rate of reaction 1/t (per minute)
2
15
25
37
45
50
60

Perbincangan Discussion:
1 Mengapakah tabung uji diletakkan di dalam kukus air selama 5 minit pada awal eksperimen?
Why are the test tubes placed in a water bath for 5 minutes at the beginning of the experiment?
Untuk menstabilkan suhu larutan sebelum memulakan eksperimen.
To stabilise the temperature of the solutions before starting the experiment.

2 Apakah hasil tindakan amilase air liur ke atas kanji?

What is the product of the action of salivary amylase on starch?
Maltosa Maltose

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3 Berdasarkan graf yang diplotkan, terangkan kesan suhu ke atas aktiviti enzim.
Based on the graph plotted, explain the effect of temperature on enzyme activity.
Pada suhu rendah, enzim tidak aktif. Kadar tindak balas meningkat apabila suhu meningkat sehingga
suhu optimum tercapai pada 37 °C. Kadar tindak balas menurun dengan cepat apabila suhu melebihi
suhu optimum. Kadar tindak balas berhenti pada suhu 60 °C kerana enzim mengalami denaturasi.
At low temperatures, the enzyme is inactive. The rate of reaction increases when temperature increases until
optimum temperature is reached at 37 °C. The rate of reaction decreases rapidly when the temperature rises
above the optimum temperature. It stops at 60 °C because the enzyme is denatured.

Kesimpulan Conclusion:
Aktiviti amilase air liur dipengaruhi oleh suhu. Kadar tindak balas enzim meningkat apabila suhu meningkat
sehingga ia mencapai suhu optimum pada 37 °C. Kadar tindak balas menurun apabila suhu meningkat lebih
daripada suhu optimum. The activity of salivary amylase is affected by temperature. The rate of enzymatic
reaction increases until it reaches optimum temperature at 37 °C. The rate of reaction decreases when the temperature
increases above the optimum temperature.

Aplikasi Enzim dalam Kehidupan Harian

5.3 Applications of Enzymes in Daily Life Buku Teks m.s. 95

4 Puan Siti telah memerap semangkuk daging dengan kepingan buah nanas yang segar. Buah nanas mengandungi
enzim yang boleh melembutkan daging.
Puan Siti marinated a bowl of meat with fresh pineapple pieces. The pineapple contain enzymes that can tenderise the
meat. SP 5.3.1 TP 3
(a) Mengapakah daging itu diperap dengan buah nanas beberapa jam sebelum dimasak dan bukannya semasa
memasak?
Why is the meat marinated with the pineapple a few hours before cooking and not during cooking?
Semasa memasak, suhu yang tinggi menyahaslikan enzim dan daging tidak akan menjadi lembut.
During cooking, the high temperature will denature the enzyme and the meat will not become tender.

(b) Nyatakan enzim yang terlibat. Terangkan bagaimana enzim itu boleh melembutkan daging.
State the enzyme involved. Explain how the enzyme can tenderise the meat.
Enzim protease dalam buah nanas menguraikan protein kepada molekul yang ringkas. Ikatan diuraikan.
Ini menjadikan, daging itu senang dikunyah.
The protease enzyme in the pineapple breaks down protein into simple molecules. The bonds are broken. This
makes the meat easier to chew.

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Praktis Pentaksiran 5

Soalan Objektif

1 Berikut adalah empat jenis enzim. 3 Antara graf berikut, yang manakah paling sesuai
The following are four types of enzymes. untuk menunjukkan kesan pH ke atas kadar tindak
balas enzim yang dirembeskan oleh pankreas?
t
"NJMBTF

Amylase t
-BDUPTB

Lactase
Which of the following graphs best represents the
t
4VLSBTF

Sucrase t
.BMUPTB
Maltase
effect of pH on the rate of reaction of enzymes
Antara berikut, nutrien yang manakah berupaya secreted by the pancreas?
dihidrolisiskan oleh kesemua empat enzim? A C
Which of the following nutrients can be hydrolysed kadar tindak balas kadar tindak balas
rate of reaction rate of reaction
by all four types of enzymes?
A Karbohidrat C -JQJE
Carbohydrate Lipid
B Protein D Garam mineral
Protein Mineral salts pH pH
0 7 14 0 7 14

2 Rajah 1 menunjukkan mekanisme tindakan enzim. B D

kadar tindak balas kadar tindak balas
Diagram 1 shows the mechanism of enzymatic rate of reaction rate of reaction
action.

pH pH
0 7 14 0 7 14
enzim substrat kompleks produk
enzyme substrate enzim-substrat product
enzyme- substrate 4 Rajah 2 menunjukkan hubungan antara kadar
complex tindak balas dan kepekatan substrat apabila faktor
Rajah 1 Diagram 1 P diubah.
Diagram 2 shows the relationship between the rate
Apakah kesimpulan yang boleh dibuat daripada
of reaction and substrate concentration when factor
Rajah 2?
P is varied.
What are the conclusions that can be deduced from
kadar tindak balas
Diagram 2? rate of reaction
I Suhu optimum untuk tindakan enzim ialah
40 °C.
3x
The optimum temperature for enzymatic faktor
reaction is 40 °C. 2x factor
II Tindakan enzim adalah spesifik. 1x
The enzymatic action is specific. kepekatan substrat
substrate concentration
III Enzim tidak dimusnahkan pada akhir tindak Rajah 2 Diagram 2
balas.
Faktor P ialah Factor P is
The enzyme is not destroyed at the end of the
A Masa Time
reaction.
B pH pH
IV Tindakan enzim adalah berbalik.
C Suhu Temperature
The enzymatic reaction is reversible.
D Kepekatan enzim Enzyme concentration
A I dan II C II dan III
I and II II and III
5 Rajah 3 menunjukkan baju dengan kesan kotoran
B I dan III D III dan IV
kek keju yang akan dibasuh dengan detergen yang
I and III III and IV
mengandungi enzim.
Diagram 3 shows a blouse with cheesecake stain that
will be washed with a detergent containing enzyme.

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Apakah enzim dan suhu yang paling sesuai untuk

mencuci baju dengan bersih?
What is the most suitable enzyme and temperature
to clean the clothes?
Enzim Enzyme Suhu Temperature
sebelum dicuci selepas dicuci
before washing after washing A Protease Protease 37 °C
Rajah 3 Diagram 3 B Amilase Amylase 25 °C
C Protease Protease 18 °C
D -JQBTF

Lipase 37 °C

Soalan Struktur
membran plasma
1 Rajah 1 menunjukkan proses sintesis dan perembesan plasma membrane
enzim luar sel di dalam satu sel. nukleus
X
nucleus
Diagram 1 shows the process of synthesis and secretion enzim
enzyme
of enzymes in a cell.
Berdasarkan Rajah 1, namakan X dan Y. Y

Based on Diagram 1, name X and Y. Rajah 1 Diagram 1

X: Ribosom Ribosome
Y: jasad Golgi Golgi apparatus
[2 markah/marks]
(b) Enzim luar sel adalah enzim yang dihasilkan di dalam sel dan dirembeskan keluar untuk berfungsi di luar sel.
Extracellular enzymes are enzymes which are produced in the cell but secreted from the cell to function externally.
(i) Berikan satu contoh sel dalam Rajah 1.
Give an example of the cell in Figure 1.
Pankreas atau ileum/sel epithelia perut/sel air liur Pancreas or ileum/stomach epithelial cell/salivary cell
[1 markah/mark]
(ii) Terangkan apa yang akan berlaku terhadap penghasilan enzim luar sel jika Y tidak berfungsi.
Explain what will happen to the production of extracellular enzymes if Y malfunctions.
Penghasilan enzim luar sel tidak lengkap/terganggu. Tanpa jasad Golgi (Y), protein tidak boleh
Mengaplikasi

diubahsuaikan kepada enzim luar sel. Enzim luar sel tidak boleh dibebaskan/diangkut ke organ atau sel
sasaran.
The production of extracellular enzyme is incomplete/disturbed. Without the Golgi apparatus (Y), the
protein cannot be modified into extracellular enzyme. The extracellular enzymes cannot be released/
transported to the targeted organ or cell.
[2 markah/marks]
(c) Setiap enzim mempunyai suhu optimum di mana kadar tindak balas adalah maksimum. Suhu yang
melebihi paras optimum akan menyebabkan enzim ternyahasli.
Each enzyme has an optimum temperature at which its rate of reaction is maximum. Beyond the optimum
temperature will cause the enzyme to denature.

Terangkan kenyataan di atas.

Explain the above statement.
Suhu tinggi menukarkan bentuk tiga dimensi tapak aktif molekul enzim.
High temperatures changes the three dimensional shape of the active site of enzyme molecule.

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Maka, substrat tidak lagi muat ke dalam tapak aktif enzim.

Thus, the substrate can no longer fit into the active site of the enzyme.
Tindak balas tidak boleh dijalankan The reaction cannot be carried out
[3 markah/marks]
(d) Seorang suri rumah menggunakan serbuk pencuci yang mengandungi amilase untuk mencuci bajunya yang
terkena kesan darah. Beliau mendapati kesan darah masih ada. Terangkan mengapa.
A housewife uses an amylase-based detergent to wash her blood-stained clothes. She found that the stain is not
removed. Explain why.
Darah terdiri daripada protein. Blood is made up of protein.
Protein diuraikan/dicernakan oleh enzim protease. Protein is broken down/digested by protease enzyme.
Maka, penggunaan enzim amilase dalam serbuk detergen tidak akan berkesan
Therefore, the use of the amylase enzyme, in the detergent powder would not be effective.
[2 markah/marks]
(e) Terangkan bagaimana enzim bertindak dalam industri pemprosesan kulit binatang.
Explain how enzymes react in the leather processing industry.
t
5SJQTJO

Trypsin
t
#PMFI
NFOBOHHBMLBO
CVMV
EBSJQBEB
LVMJU
IBJXBO

Can remove the fur from the animal hides.
[2 markah/marks]

Soalan Esei

1 Enzim ialah pemangkin biologi yang mengawal kebanyakan tindak balas di dalam sel. Tanpa enzim, tindak balas
biokimia akan mengambil masa yang sangat lama untuk menjadi lengkap. Rajah 1.1 menunjukkan hipotesis
‘mangga dan kunci’ bagi tindak balas amilase.
Enzymes are biological catalysts that control most of cellular reactions. Without enzymes, biochemical reactions will
take too long to complete. Diagram 1.1 shows the ‘lock and key’ hypothesis for amylase enzyme reaction.

P S
R

Rajah 1.1 Diagram 1.1

(a) (i) Berdasarkan Rajah 1.1, nyatakan simbol yang mewakili substrat. Berikan sebab bagi jawapan anda.
Based on Diagram 1.1, state the symbol that represents substrate. Give a reason for your answer.
[2 markah/marks]
(ii) Berdasarkan Rajah 1.1, terangkan ciri-ciri amilase.
Based on Diagram 1.1, explain the characteristics of amylase.
[3 markah/marks]

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(b) Rajah 1.2 menunjukkan graf yang mewakili kadar kadar tindak balas enzim
rate of enzymatic reaction
tindak balas enzim amilase melawan kepekatan
substrat.
Diagram 1.2 shows a graph which represents the rate of S
R
amylase enzyme reaction against the concentration of Q

substrate.
Berdasarkan graf, terangkan kadar tindak balas pada P kepekatan substrat (%)
substrate concentration (%)
bahagian P–Q dan R–S. Cadangkan apa yang perlu
dilakukan untuk meningkatkan kadar tindak balas Rajah 1.2 Diagram 1.2
pada bahagian R–S. Wajarkan cadangan anda.
Based on the graph, explain the rate of reaction at the parts P–Q and R–S. Suggest how to increase the rate of
reaction at the part R–S. Justify your suggestion.
[7 markah/marks]
(c) Rajah 1.3 menunjukkan tiga helai baju P, Q and R yang terdapat kesan coklat. Baju-baju ini dibasuh dengan
serbuk cuci yang mengandungi enzim X pada suhu-suhu yang berlainan iaitu 15 °C, 35 °C dan 65 °C.
Diagram 1.3 shows three shirts P, Q and R that have chocolate stains. These shirts were washed with washing
powder containing enzyme X at different temperatures of 15 °C, 35 °C and 65 °C.

P Q R pakaian dicuci P Q R
selama 10 minit
clothing washed
for 10 minutes

pakaian sebelum dicuci pakaian selepas dicuci

clothing before wash clothing after wash

Rajah 1.3 Diagram 1.3

(i) Nyatakan suhu di mana baju P, Q dan R dicuci.
State the temperature at which the shirts P, Q and R are washed.
[3 markah/marks]
(ii) Wajarkan jawapan anda untuk keadaan baju P, Q dan R yang telah dinyatakan di (c)(i).
Justify your answer for the condition of the shirts P, Q and R mentioned in (c)(i).
[5 markah/marks]

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