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What are the optimum operating conditions for enzymes? - Coggle Diagram
What are the optimum operating conditions for enzymes?
Factors that affect enzymes operations
Temperature
: Enzyme activity rises quickly with temperature at low temperatures. This is because the molecules of the substrate and enzyme will travel faster and faster in accordance with the kinetic model of matter, which will lead to more collisions at the active site and a higher rate of reaction(Clark, 2024).
pH
: When the pH is changed and the enzyme or substrate loses its complementary form, the amount of enzyme-substrate binding is decreased. For each enzyme, there is a different ideal pH: Enzymes released in the acidic environment of the stomach have an optimal pH of roughly 2, whereas the optimum pH of blood enzymes is approximately 7 (Clark, 2024).
Inhibitors
: Inhibitors are separated into two different type, competitive and non-competitive inhibitors. Competitive inhibitors are substrate that take up the active site of the enzyme from the substrate that's supposed to enter the site. On the other hand, non-competitive inhibitors stick to the body of the enzyme to change the shape/structure of the enzyme which wont allow the substrate in the active site to bind with the enzyme (Clark, 2024).
Enzyme concentration
: Because there is more substrate available to bind to the active sites of the enzymes, the concentration of an enzyme increases along with its rate of reaction. Adding more enzyme won't speed up the reaction when the concentration of the substrate starts to become a limiting factor (Clark, 2024).
Substrate concentration
: When the concentration of the substrate is low, the enzyme activity rises quickly. Increased enzyme-substrate collisions at the active site cause this. Greater amounts of substrate lead to progressively smaller improvements in enzyme activity because most of the active sites on the enzymes are occupied by the substrate. All the active sites of the enzyme are filled by the substrate, hence increases in concentration of substrate over the optimal substrate concentration do not result in increased activity (Clark, 2024).
Factors
Controlled
Temperature
: The temperature of the room should be kept under watch so it is constant and does not change too much when performing the experiment.
Concentration of enzymes and substrate
: The concentration can be controlled by setting the concentration of enzyme to be the same for each experiment and by labelling them so they don't get switched.
pH
: Keeping the pH level in the optimum range of the enzyme allows the enzyme to operate at its full capacity therefore allowing more reaction, keeping the enzyme controlled also ensures the experiment is valid and fair.
Uncontrolled
Psychological disorders
such as stress and hormone levels can affect the activity of the enzyme. These conditions vary differently so it is hard to control in a laboratory experiment. (NIH.gov, n.d)
Inhibitors
Inhibitors cannot be directly controlled in an enzyme activity experiment. Inhibitors are substances that can bind to enzymes and decrease their activity. The presence of inhibitors can interfere with the normal functioning of enzymes and affect the rate of the enzymatic reaction. (Brittanica, n.d)
Variables
Independent
Substrate concentration
: Increases in substrate concentration above the optimum substrate concentration do not lead to greater enzyme activity because all the active sites are occupied by substrate. (Clark, 2024)
Temperature
: at a optimal temperature of 37˚C the enzyme activity is at its greatest but there are also enzymes that can work at lower and higher temperature depending on where its located, a higher enzyme activity would mean that there is more product
pH
: changing the level of pH can affect how fast the enzyme breaks down the substrate and at some point if the pH is too high or too low the enzyme would denature.
Dependent
Breakdown of the substrates
: Enzymes speed up the rate of these breakdown reactions by lowering the activation energy required for the reaction to occur. An example of an enzyme breaking down a substrate is protease breaking down protein like gelatin. (Science Centre SIngapore, n.d)
How they are measured
: Enzymatic activities are measured by breakdown of the substrates and generation of products. The methods used for measuring enzymatic activities include spectrophotometry, fluorescence, and radiolabeling. (ScienceDirect, n.d)
Product formation from the reaction
: In an enzyme activity experiment, the formation of product(s) can be measured by monitoring changes in pH or gas production
Chosen IV and DV
DV: Breakdown of the substrates
, in the experiment the papain enzyme will be put with a gelatin inside a jar so the time it takes to breakdown the gelatin can be recorded.
IV: Tempereature
, the temperature will be changed through out the experiment, the jar that the enzyme and substrate will be put in will be surounded with water of different temperature to see the effect of temperature on enzyme activites.
Type of enzymes
Amylase
: Breaks down carbohydrates like starch and fruits to produce glucose
Lipase
: Breaks down fats and oils to produce glycerol and fatty acids.
Protease
: Breaks down protein like eggs, meat to produce amino acids.
Chosen Enzyme: Protease. Papayas contain proteases that help digest proteins. However, they contain a different group of proteases known as papain (Healthline, n.d).
Enzyme
What it is
Enzyme is a substance that acts as a catalyst in living organisms, regulating the rate at which chemical reactions proceed without itself being altered in the process.
Where it can be found
Enzymes are found in every living organism like in the human body, where they can be found in the saliva and the digestive system (AMFEP, n.d).