Enzymes - continued
- Created by: chelsey866
- Created on: 07-03-14 19:01
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- Enzymes-continued
- ENZYMES NEED TO BE THE RIGHT TEMPERATURE
- 1) At first, a higher temperature increases the rate of a reaction involving an enzyme
- 2) If it gets too hot, some of the bonds holding the enzymes together break
- 3) This destroys the enzyme's special shape and so it wont work any more- the enzyme is now denatured
- Enzymes need the right PH too
- 1) Changing the PH can also change the rate of a reaction involving an enzyme
- 2) If the PH is too high or too low, it affects the bonds holding the enzyme together
- 3) This changes the shape and denatures the enzyme
- All enzymes have a PH that they work best at
- Enzymes in the stomach work at a low PH
- The stomach produces an acid called hydrochloric acid
- Enzymes in the stomach work best in these acidic conditions
- ENZYMES + DIGESTION
- Digestive enzymes break down big molecuels into smaller ones
- Starch, proteins + fats are big molecules. They're too big to pass through the walls of the digestive system
- Sugars,amino acids, glycerol + fatty acids are much smaller molecules. They can pass through the walls of the digestive system
- The big molecules are broken down into the smaller ones by digestive enzymes
- AMAYLASE- Is made in the saivary glands, pancreas + small intestines. It works in the mouth + the small intestine
- PROTEASE- is made in the stomach, pancreas + small intestine. It works in the stomach + small intestine
- LIPASE- Is made in the pancreas + small intestine. It works in the small intestine
- BILE NEUTRALISES THE STOMACH ACID
- Bile is produced in the liver
- It's stored in the gall bladedr before it's released into the small intestine
- Bile is alkaline. It neutralises the acid added to food in the stomach and makes conditions alkaline
- Enzymes in the small intestine work best in these alkaline conditions
- Digestive enzymes break down big molecuels into smaller ones
- ENZYMES NEED TO BE THE RIGHT TEMPERATURE
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