1

Chemical reactions
Enzymes
occur in a cell.

Metabolisme includes Process that ... Example

are
Enzymes

1. The reactant in an enzymatic reaction is called a ______________

2. The Substance formed at the end of the reaction is called a ______

The sequence of steps in an enzymatic reaction :

1.
2. 8.

3. General 7.
Characteristics
of Enzymes
4.
6.

5.

3. The activities of an enzyme can be slowed down or stopped by _____

4. Examples of ___________ are heavy metals such as _____________
5. Many enzymes require helper molecules called _________________
6. __________ - bind to the enzyme and help to weaken the bonds in the substrat
molecules. (example: vitamin B complex).
 2
The Naming Of Enzymes
 The name of an enzyme is derived from the name of the __________it catalyses.
 The name of most enzymes are derived by adding suffix _______ to the name of
____________ they hydrolyse.
 Examples:
Substrate Enzymes
 Some enzymes that were named be-
fore a systematic way of naming en-
zymes was formulated. For Example,

Enzymes which are produced and retained in the cell.

Enzymes which are produced in the cell but secreted

from the cell to function externally

Synthesis Of Enzymes
 The sites of protein synthesis are _____________. Enzymes are proteins, so that
________________ are also sites of enzyme synthesis.
 The information for the synthesis of enzymes is carried by the ______________.
 The different sequences of _________________bases in DNA are
_______________ to make different proteins.
 During the process, __________________ is formed to translate the codes into a
sequences of ___________________. These ___________________ are bonded
together to form specific enzymes according to the DNA’s codes.

The production of extracellular enzymes:

Proteins produced by: Wrapped the proteins in vesicles
that bud off from the rough ER
membrane.

The transport vesicles then fuses

with the membrane of ...

The proteins are further modified

Secretory vesicles containing these

modified proteins bud off from the
Golgi apparatus and travel to...
 The Mechanism Of Enzyme Ac- 3

 An enzyme has a 3D shape which is very precise. The ____________________ of

the enzyme molecule are folded to form a cleft or pocket called an ____________.
 The active site has a distinctive _________ and ________ that complement those
of its substrate.
 The shape of the substrate must fit the enzyme precisely if a reaction is to take
place.
 The explanation of enzyme action is known as the ‘_______________________’.
It’s able to explain ‘why enzymes are specific’ and ‘why any change in enzyme
shape alters its effectiveness’.

Enzyme can be reused

Factors Affecting Enzymes

(1) pH
 Enzymes are sensitive to changes in the pH of the surroundings. Enzymes can on-
ly function optimally at a certain pH. The _____________________ is the pH at
which the rate of enzymatic reaction is maximum.
 A change in the pH can alter the charges on the _______________________ of an
enzyme and the ______________ of substrate. This can reduce the ability of both
molecules to bind each other.
 The effects of pH on the active sites of enzymes are normally _______________.
 When the pH in the environment reverts to the optimum level for enzymes, the
___________________________ on the active sites are restored, thus enabling
the enzyme to resume its normal function.

Hypothesis:

1. The optimum pH for the activity of ______

is an ____________ medium of ________.
2. The optimum pH for the activity of ______
is an ____________ medium of ________.
3. The optimum pH for the activity of ______
is an ___________ medium of _________.
(2) Temperature 4

 At low temperatures, an enzyme-catalysed reaction take place __________. This

is because the less of ___________ between the substrate and enzymes molecules.
 At higher temperatures, the rate of reaction between the substrate and enzyme is
increased. For every _______________ rises in temperature, the rate of enzymatic
reaction in a cell is _______________. However, this is only true until the
_________________________(about ___________o C) is reached.
 Beyond the _______________________ , any increase in temperature causes the
rate of reaction to decrease sharply until it stops completely at about __________.
 At high temperatures, the chemical bonds holding the enzyme molecules in their
precise shape begin to break. This alters the 3D shape of enzymes and eventually
destroys the ___________________.
 The enzyme is said to be _____________________.
 The ___________________ of enzymes is irreversible.

Optimum temperature

Increase in the temperature The rate of an enzyme-

causes more collisions be- catalysed reaction decreases
tween enzyme and sub- due to the denaturation of
strate molecules the enzyme

Hypothesis : The rate of the activity of enzymes ___________ with the _________
in temperature until it reaches the optimum temperature of _________.

(3) Substrate concentrations

Maximum rate of reaction:
- All active sites are engaged in catalysis.
The enzyme is said to be saturated.

Low substrate concen-

tration: High substrate concentration:
- The rate of reaction - This means there is and excess
increases with the sub- of substrate molecules. The
strate concentration concentration of enzymes be-
comes a limiting factor.

Hypothesis : The rate of enzymatic reaction _____________ with the _____________

in substrate concentration until it reaches a _______________________.
(4) enzyme concentrations 5

The relationship between the rate of reaction and enzyme When the enzyme concentration is doubled, the number of
concentration. substrate molecules converted into products also doubles.

Hypothesis : The rate of enzymatic reaction ___________________ with the ______________________ in

enzyme concentration as long as there are no other factors limiting the rate of reaction.

Examples of the uses of enzymes in industrial processes:

Type of industry / application Enzymes used Uses
1. Food processing industry
(a) Starch products Change starch to sugar in the making of
syrup.
Convert glucose into fructose which is
much sweeter and widely used in sliming
products as only small amounts are need-
ed.
(b) Meat products Tenderises meat.
(c) Fish products Removes the skin of fish.
(d) Dairy products Ripening of cheese
Hydrolyses lactose to glucose and galac-
tose in the making of ice cream.
Solidifies milks protein.
(e) Alcoholic drinks Convert sugars into ethanol.
(f) Bread and bakery products Converts starch flour into sugar in the
making of bread or dough.
(g) Cereal grain products Breaks down cellulose and removes the
seed coat from cereal grains.
(h) Seaweed products Extracts agar from seaweed.
2. Leather products Removal of hair from animal hides.
3. textile products Removes starch that is used as stiffeners
from fabrics.
4. Medical products Treats inflammation and dissolves blood
clots.
5. Washing powder / detergents Dissolves protein and starch stains in
clothes.