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FOOD CHEMISTRY 2
ACTIVITY 2 – ENZYMES
Supply the following information on the table
2. Draw the graph and explain the factors affecting the enzymes
Temperature, substrate concentration, and pH are the three variables that can influence enzyme
activity. So, under temperature, a process is sped up by raising temperature and slowed down by reducing
temperature. Up to a certain degree, increasing the concentration of the substrate also speeds up the
reaction while it is already occurring; but, after all the enzymes have bound, adding more substrates will
have no further effect on the rate of the reaction. Furthermore, pH variations outside of this range will
slow the enzymes' activity.
3. Draw the schematic diagram for both Competitive and Non-competitive enzyme Inhibition. Explain in
3-5 sentences what happens in the reaction.
A competitive inhibitor physically resembles the substrate for a specific enzyme and engages in
binding competition with the substrate at the enzyme's active site. A noncompetitive inhibitor can bind
to either the free enzyme or the enzyme-substrate complex and binds at a location different from the
active site. Using the neuraminidase inhibitor Relenza as a competitive inhibitor in the treatment of
influenza is one example. The utilization of cyanide as a poison is an illustration of how a non-competitive
inhibitor is put to use (prevents aerobic respiration).