Biology Additional

Proteins

• Protein= long chain Amino acids that are folded into a specific shape to form a specific protein, for a specific job.
• Protein is made in the ribosomes
• Protein is used in muscle repair and growth

Formed from a request from a cell often for:

• structural proteins
• catalysts - enzyme
• antibodies
• hormones

Enzymes in the body

Amylase:            salivary glands:       starch -----> glucose

Protease (pepsin):     stomach:        protein ----> Amino acids

Lipase:              pancreas/small intestine:      fats ------> fatty acids + glycerol

Stomach has hydrochloric acid so that it is at optimum pH for protease (pH: 1-2) and kills bacteria/pathegons

Bile is used to nuetralise stomach acid and emulsify fats- creates larger surface area = faster rate of reaction, created in liver, stored in gall bladder

Small intestine and pancreas produce all 3 enzymes to help digestion

Large intestine absorbs excess water and pushes out digested food = creation of faeces

Enzymes

Enzymes = biological catalysts

Enzyme + substrate enter active site --> Forms enyme/substrate complex (when a specific substrate is in its specific active site) --> Enzyme/product complex (product is formed in active site) --> Enzyme + product leave active site

Denaturing= Structure breaks and active site changes shape

Factors affecting enzymes:

• Temperature - Increasing temperature increases kinetic energy and collisions thus increasing rate of reaction, until optimum, after optimum enzyme starts to denature and rate of reaction decreases again
• pH - Has optimum value, either side of this the enzyme will denature

PRINT OFF DIAGRAMS FOR THESE CARDS

SAVED IN OLIVERS --> GCSE FOLDER --> BIOLOGY ETC.

Uses of enzymes in industry:

• Biological washing powder/detergant- only need low temperatures = lower cost, contain lipase and protease which digest the stain, allergies can be set off
• Slimming foods- tastes sweet but has less fat content, isomerase converts glucose into fructose
• Baby foods- protease is used to soften the food 
• Sugar syrup- used in many foods, carbohydrase causes starch to turn into sugar syrup
• Soft-centred chocolate- enzyme breaks down originally hard-centred chocolate to make it soft
• Genetic engineering- enzyme used to cut out specific gene - used to make insulin