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2.6 Enzyme action
1. How do enzymes speed up chemical reactions?
2. How does the structure of enzyme molecules relate to their function?
3. What is the lock and key model of an enzyme?
4. What is the induced-fit model of enzyme reaction.
5. Explain why changing one of the amino acids that make up the active site could prevent the enzyme from
6. Why might changing certain amino acids that are NOT part of the active site also prevent the enzyme from
2.7 Factors affecting enzyme action
1. How is the rate of an enzyme controlled reaction measured?
2. What effect does temperature have on enzyme actions?
3. Explain an enzymes optimum temperature and its process of denaturing.
4. What is effect of pH on enzyme action?
5. What is the effect of substrate concentration on the reate of enzyme action?
2.8 Enzyme inhibition
1. What are the 2 types of temporary enzyme inhibitors, and what is the key difference?
2. How do competitive inhibitors effect rate of reaction?
3. How do non-competitive inhibitors effect the rate of reaction?
The properties of enzymes relating to their tertiary structure. Description and explanation of the effects of
temperature, competitive and non-competitive inhibitors, pH and substrate concentration.
Candidates should be able to use the lock and key model to explain the properties of enzymes. They should also
recognise its limitations and be able to explain why the induced fit model provides a better explanation of
specific enzyme properties.
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Enzymes work by lowering the activation energy, allowing reactions to take place with lower
temperatures, and metabolic processes to occur rapidly.
2. Enzymes have an active site that is made up of few amino acids, like a depression within the molecule. The
subtstrate and enzyme combine neatly here, forming an enzyme-substrate complex, which is where the bonds
3. Each key has a specific shape that operates a specific lock. Similarly a substrate shape will only fit into a
particular enzyme.…read more