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bio204.s1.d28
cava bio 204 s1.d28 2.17 Proteins as Enzymes
| Question | Answer |
|---|---|
| Catalysts are chemicals that speed up a reaction without being [-ed]. | Catalysts are chemicals that speed up a reaction without being destroyed. |
| Enzymes are catalysts that are [-s]. | Enzymes are catalysts that are proteins. |
| Why do we need a separate word for catalysts when they happen to be [-s]?.... So you get to memorize even more words!!! :-) | Why do we need a separate word for catalysts when they happen to be proteins?.... So you get to memorize even more words!!! :-) |
| Lactase is an enzyme that speeds the breakdown of [...] into glucose and galactose. | Lactase is an enzyme that speeds the breakdown of lactose (milk sugar) into glucose and galactose. |
| [...] names tend to end in '-ase' | Enzyme names tend to end in '-ase' |
| [...] names tend to end in '-ose' | Sugar names tend to end in '-ose' |
| All enzymes are proteins, but not all proteins are [-s]. | All enzymes are proteins, but not all proteins are enzymes. |
| Common Enzyme groups: 1. Amylase - breaks down [...] 2. lipase - breaks down lipids 3. protease - breaks down proteins | Common Enzyme groups: 1. Amylase - breaks down starches 2. lipase - breaks down lipids 3. protease - breaks down proteins |
| Common Enzyme groups: 1. Amylase - breaks down starches 2. lipase - breaks down [...] 3. protease - breaks down proteins | Common Enzyme groups: 1. Amylase - breaks down starches 2. lipase - breaks down lipids 3. protease - breaks down proteins |
| Common Enzyme groups: 1. Amylase - breaks down starches 2. lipase - breaks down lipids 3. protease - breaks down [...] | Common Enzyme groups: 1. Amylase - breaks down starches 2. lipase - breaks down lipids 3. protease - breaks down proteins |
| Every enzyme catalyzes (speeds up) a [...] reaction. | Every enzyme catalyzes (speeds up) a specific reaction. |
| The molecule that an enzyme interacts with is called the [...], and the region of the enzyme that recognizes the [...] is called the active site. | The molecule that an enzyme interacts with is called the substrate, and the region of the enzyme that recognizes the substrate is called the active site. |
| The molecule that an enzyme interacts with is called the substrate, and the region of the enzyme that recognizes the substrate is called the [...] site. | The molecule that an enzyme interacts with is called the substrate, and the region of the enzyme that recognizes the substrate is called the active site. |
| The end results of ANY AND ALL chemical reactions (whether they include a catalyst or not) are called [-s]. | The end results of ANY AND ALL chemical reactions (whether they include a catalyst or not) are called PRODUCTS. |
| The amount of energy required for a reaction to take place is called [...] energy. Enzymes speed up chemical reactions by lowering [...] energy. | The amount of energy required for a reaction to take place is called activation energy. Enzymes speed up chemical reactions by lowering activation energy. |
| Enzyme-assisted reactions reach a maximum [...]; enzymes speed up reactions, they don't work magic. | Enzyme-assisted reactions reach a maximum rate; enzymes speed up reactions, they don't work magic. |
| When all the enzyme molecules are busy (all bonded to substrate), we say that the enzyme is [...]. | When all the enzyme molecules are busy (all bonded to substrate), we say that the enzyme is saturated. |
| Once the enzymes are saturated, the reaction doesn't proceed any faster: It's at its [...] rate. | Once the enzymes are saturated, the reaction doesn't proceed any faster: It's at its maximum rate. |
| Certain enzymes also require other compounds, such as the minerals zinc (Zn) and copper (Cu). Those compounds are called [-s]. | Certain enzymes also require other compounds, such as the minerals zinc (Zn) and copper (Cu). Those compounds are called cofactors. |
| Like all proteins, enzymes are sensitive to changes in their [...], such as temperature, pH, and ionic conditions. And each enzyme has a specific set of conditions that are ideal for its activity. | Like all proteins, enzymes are sensitive to changes in their environment, such as temperature, pH, and ionic conditions. And each enzyme has a specific set of conditions that are ideal for its activity. |