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NZYMES
Lactose is the sugar found in milk. It can be broken down by the enzyme lactase into glucose and galactose. Some people lack this enzyme. One way to make it is adding the enzyme lactase to the milk so that the milk contains the enzyme. The second way involves immobilizing the enzyme on a surface or in beads of a porous material. The milk is then allowed to flow past the beads or surface with the immobilized lactase. Enzyme activity increases with the temperature increases and causes molecules to move faster and collide. Then once the temperature get to high it causes denaturation and the enzyme to stop functioning because of the heat vibrations. Enzymes have an optimum pH level and when it varies it causes the enzyme activity to decrease. Enzyme activity increase when the substrate concentration increase and there are more random collisions between active sites and substrates. Then eventually all the active sites will be filled and cause a stop.
This is a lock-and-key model and can be used to specify which enzyme goes to which substrate.
DEFINE
Enzyme: Globular proteins which act as catalysts of chemical reactions. Active Site: Region on the surface of an enzyme to which substrates bind and which catalyses a chemical reaction involving the substrates. Denaturation: Changing the structure of an enzyme (or other protein) so it can no longer carry out its function. Cell Respiration: Controlled release of energy from organic compounds in cells to form ATP. http://www.ibguides.com