u1 final Flashcards

(19 cards)

1
Q

purpose of enzymes

A

to speed up chemical reactions in the body

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2
Q

how enzymes work

A

weakens bonds and lowers activation energy (the energy needed to start a chemical reaction)

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3
Q

uses of enzymes in the body

A

lipase is produced by the pancreas and used for fat digestion

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4
Q

uses of enzymes in the industry

A

lactase is used to make lactose free diary products

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5
Q

induced fit model

A

active site changes slightly to fit the substrate as it binds

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6
Q

5 factors affecting enzyme activity

A
  1. temperature
  2. pH
  3. concentration and surface area
  4. cofactors, coenzymes
  5. enzyme inhibition
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7
Q

temperature and enzymes

A

optimum temperature is 37-45 deg celcius
below: colder molecules move more slowly, resulting in less collisions
optimum: higher rates of enzyme-substrate complex
above: active site changes as heat changes the 3d structure

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8
Q

enzyme substrate complex

A

the state where an enzyme is attaching to a substrate

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9
Q

ph and enzymes

A

enzyme denatures when its too high or too low

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10
Q

concentration of substrate/enzyme affection on function

A

as the concentration is higher, the rates of reaction increases

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11
Q

cofactors and coenzymes effect on enzyme function

A

inorganic substances and vitamins are needed to bind to an enzyme to make it active

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12
Q

enzyme inhibitors effect on enzyme function

A

competitive: chemicals that resemble the substrate enough so they can attach to the active site -> blocks actual substrate from binding
noncompetitive: doesn’t enter the active site, binds to another part so that the active site changes shape

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13
Q

allosteric sites

A

binds to another molecule to slow/stop enzyme activity

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14
Q

positive feedback

A

product of a reaction naturally inc enzyme activity

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15
Q

negative feedback

A

final product of a pathway inhibits an enzyme earlier in the pathway

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16
Q

diabetes

A

eihter the body cant produce insulin or it cant use insulin, cant regulate sugar in bloodstream

17
Q

glycemic load

A

measures the food impact on blood sugar from the total carbs plus glycemic index

18
Q

passive transport

A

no energy required

19
Q

active transport

A

energy required