Please enable JavaScript.
Coggle requires JavaScript to display documents.
biomolecules - Coggle Diagram
biomolecules
enzymes
-
-
-
lock and key method
-
once bound, the reaction takes place and the products are released from the surface of the enzymes
effect of temperature
-
the rate of reaction increases with an increase in temperature up to the optimum, but above this temperature it rapidly decreases and eventually the reaction stops
when the temperature becomes too hot, the bonds in the structure will break
this changes the shape of the active site, so the substrate can no longer fit in
-
effect of pH
optimum pH for most enzymes is 7 but some have lower optimum pH such as those produced in the stomach
if the pH is too high or low the forces that hold the amino acid chains that make up the protein will be affected
this will change the shape of the active site, denaturing the enzyme
-
-
carbohydrates, proteins and lipids
carbohydrates
carbon, oxygen and hydrogen
-
proteins
carbon, oxygen, hydrogen, sulfur, nitrogen and phosphorous
-
lipids
carbon, oxygen and hydrogen
-
pH practical
the enzyme being used is amylase which breaks down carbohydrates such as starch into simple sugars such as maltose.
method
-
-
add amylase solution, starch solution and pH solution in a test tube and mix together
put this test tube into the water beaker and start a stopwatch. we keep it in this water beaker above a bunsen burner to maintain a constant temperature
drop the solution onto the wells containing iodine every 10 seconds and the mixture should turn black - blue in the presence of starch
-
-