Biology: Year 9 Term 3: Enzymes

HideShow resource information
Define enzyme (3)
Chemical catalysts that break down foods without the need for high temperature
1 of 16
What are enzymes made of? (1)
Proteins
2 of 16
What is the active site? (2)
The part of an enzyme where the substrate bonds, folded into a specific shape
3 of 16
Define substrate (1)
Food group eg lipid, carbohydrate
4 of 16
What is lock and key theory? (2)
The bonding of the enzyme and substrate like a lock and key created for each other's shape
5 of 16
What are the steps of lock and key theory? (3)
1) Substrate approaches active site 2) They bond and form an enzyme-substrate complex 3) The broken-down products form
6 of 16
Why is enzyme activity low at low temperatures? (2)
There is little kinetic energy so there is less enzyme-substrate collision
7 of 16
Why do enzymes denature at high temperatures? (2)
The active site changes shape and enzyme-substrate complexes cannot form
8 of 16
What is the optimum temperature of an enzyme? (1)
The temperature at which it works best
9 of 16
What does amylase break down? (1)
Starch
10 of 16
Where is amylase produced? (3)
Pancreas, Salivary Glands, Small Intestine
11 of 16
What does lipase break down? (1)
Lipids/Fats
12 of 16
Where is lipase produced? (3)
Pancreas, Stomach, Small Intestine
13 of 16
What does protease break down? (1)
Proteins
14 of 16
Where is protease produced? (2)
Pancreas, Small Intestine
15 of 16
An enzyme's rate of reaction is governed by what 2 things? (2)
Temperature and pH
16 of 16

Other cards in this set

Card 2

Front

What are enzymes made of? (1)

Back

Proteins

Card 3

Front

What is the active site? (2)

Back

Preview of the front of card 3

Card 4

Front

Define substrate (1)

Back

Preview of the front of card 4

Card 5

Front

What is lock and key theory? (2)

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Biology resources:

See all Biology resources »See all Enzymes and digestion resources »