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What conditions are most favorable for enzyme function? - Coggle Diagram
What conditions are most favorable for enzyme function?
Factors that affect enzyme function. (IV)
pH
Changes in pH can affect the enzyme's ability to function properly, each enzyme works at a particular pH value. If the pH changes, the enzyme may become denatured.
Temperature
Similar to many chemical reactions, as temperature increases, the rate of enzyme-catalyzed reactions. However, if the temperature is too high, the enzyme becomes denatured and no longer functions.
(BBC Bitesize 2022)
Concentration of Substrate
Enzymes have the highest efficiency if there is a high concentration of Substrate, although there is cap, once all enzymes have been occupied with a substrate, the rate of reaction will be constant until the amount of substrate is lower than the amount of enzyme present.
Concentration of Enzyme
Presence of Activators/Inhibitors
What is favorable
Enzymes working at their optimum efficiency,
Types of Enzymes
Proteases
Processes proteins which are commonly found in blood, egg, gravy, sweat, chocolate and grass stains.
Lipases
Processes fats, oils and lipids. Commonly found in hamburger grease, butter, lipsticks, milk
Amylases
Processes starch, commonly found in oatmeal and potato
Pectinase
Processes pectin commonly found in jam, jellies, berries, processed tomato
What is an enzyme?
Amino Acid
Protein
Biological catalyst
Types of Cleaning products for enzymes
Powders
Contains lipase and protease
Dishwashing liquid
Contains protease and amylase
Possible Experiments
Milk Stains - Independent variable Temperature, dependent variable time taken, controlled variable - pH, Concentraton of Enzyme, Concentration of substrate. Phenolphthalein is an indicator that is pink in alkaline solutions of about pH10. When the pH drops below pH 8.3 phenolphthalein goes colourless. Lipase converts the fat in the milk into fatty acids and glycerol which reduces the pH and causes Phenolphthalein to become colourless. (Importer 2019)
Effect of pH on Amylase, measuring time taken for starch to be broken down by Amylase taking out samples every 10 seconds and noting the time at which the solution no longer gives a blue-black colour with iodine solution (but the iodine solution remains orange). (Royal Society of Biology 2019)
Exposed and developed black and white negative film is black because it contains light-sensitive silver halides (salts). Black and white film is composed of a plastic backing covered with a mixture of gelatine (protein) and silver halides. Digestion of the gelatine (protein) by trypsin releases the silver salts and the film clears. The time taken for the film to clear will be dependent on the concentration of trypsin used.