Functions
Build enzymes
Proteins
Monomer
Singular unit
How does a competitive inhibitor work?
It binds to the active site so that the substrate can bind
If I cook an enzyme covered meat at 130 degrees, which one of these enzymes would work best?
-Bacellin 100-120
-Bromelain 130-140
-Papane 150-170
Bromelain
If I store a meat covered in enzymes in the fridge overnight at 30 degrees, would the enzyme still work if their optimum temperature is over 100 degrees
No
Genetic information
Nucleic acids
Where the enzyme and substrate connect
Active site
Which inhibitor binds to the active site?
Competitive inhibitor
What happens when the temperature changes too much, or the pH?
The enzyme unfolds
Term for when an enzyme unfolds
Denature
Long term storage
Lipids
Speeds up chemical reactions
Enzyme
White inhibitor binds to the allosteric site?
Non-Competitive
What is the product if a nucleic acid undergoes digestion?
Nucleotide
How does an enzyme speed up chemical reactions?
Shortens the active energy required
Quick energy
Carbohydrates
What's being built or broken down by the enzyme
Substrate
What is synthesis
Building
What is the product if a lipid undergoes digestion?
Fatty acid
Active
What is digestion
Breaking down
The end result from enzymes
Products
What is an inhibitor
Something that blocks an enzyme from working
What is the product if a carbohydrate undergoes digestion?
Monosaccharide
How does a noncompetitive inhibitor work?
It causes the active site to change shape