Summative Practise 5

Essay Questions

5 (a) If you are a food entrepreneur, suggest an enzyme that you can use to process meat
and fish. State the function of this enzyme.

The enzyme that is used to process meat and fish is protease. Protease breaks down
protein into amino acid. It helps to separate fish from its skin and tenderise meat.

5(b) Discuss how the characteristics of the enzymes can influence its action.

The rate of biochemical reaction controlled by enzymes is affected by the temperature. Each
enzyme functions optimally within a certain temperature range. Human body has the
optimum temperature around 37°C. If the temperature is too low, the rate of reaction
catalysed by enzymes is low. If the temperature is too high, the enzymes will be denatured.

Enzymes are also influenced by the pH of the surrounding solution. Each enzyme works
optimally within a certain range of pH value. Most enzymes are most active in the range
between pH 6 and 8 . If the pH value is not optimum, the enzyme will not function. When it
returns to the optimum pH value, the enzyme will return to function as normal.

The reactions of enzymes are specific. Only substrates that are fit completely with an
enzyme molecule can create a product in an active site.