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3. Enzymes

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  1. 3.1 Mode of Action

    1. 3.1.1Enzymes as globular proteins

      • Enzymes as globular proteins: intracellular and extracellular

    2. 3.1.2Enzyme mode of action

      • Mode of action: active site, enzyme-substrate complex, lowering activation energy, enzyme specificity

    3. 3.1.3Enzyme action hypotheses

      • Lock-and-key hypothesis vs induced-fit hypothesis

    4. 3.1.4Enzyme reaction investigations

      • Investigate enzyme reactions: measure product formation (catalase) and substrate disappearance (amylase)

    5. 3.1.5Colorimetry in enzyme reactions

      • Use colorimeter for reactions involving colour changes

  2. 3.2 Factors Affecting Enzyme Action

    1. 3.2.1Effects on enzyme reaction rate

      • Effects on enzyme reaction rate: - Temperature - pH (using buffer solutions) - Enzyme concentration - Substrate concentration - Inhibitor concentration

    2. 3.2.2Vmax and Km

      • Maximum rate (Vmax) and Michaelis-Menten constant (Km)

    3. 3.2.3Reversible inhibitors

      • Reversible inhibitors: competitive and non-competitive effects

    4. 3.2.4Immobilised enzymes

      • Immobilised enzymes in alginate vs free in solution