Biology: Year 9 Term 3: Enzymes

Define enzyme (3)
Chemical catalysts that break down foods without the need for high temperature
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What are enzymes made of? (1)
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What is the active site? (2)
The part of an enzyme where the substrate bonds, folded into a specific shape
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Define substrate (1)
Food group eg lipid, carbohydrate
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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
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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
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Why is enzyme activity low at low temperatures? (2)
There is little kinetic energy so there is less enzyme-substrate collision
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Why do enzymes denature at high temperatures? (2)
The active site changes shape and enzyme-substrate complexes cannot form
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What is the optimum temperature of an enzyme? (1)
The temperature at which it works best
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What does amylase break down? (1)
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Where is amylase produced? (3)
Pancreas, Salivary Glands, Small Intestine
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What does lipase break down? (1)
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Where is lipase produced? (3)
Pancreas, Stomach, Small Intestine
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What does protease break down? (1)
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Where is protease produced? (2)
Pancreas, Small Intestine
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An enzyme's rate of reaction is governed by what 2 things? (2)
Temperature and pH
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Other cards in this set

Card 2


What are enzymes made of? (1)



Card 3


What is the active site? (2)


Preview of the front of card 3

Card 4


Define substrate (1)


Preview of the front of card 4

Card 5


What is lock and key theory? (2)


Preview of the front of card 5
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