Enrichment Questions:

1. What are the effects on the function of proteins if its structure was affected by changes in pH,
temperature and other factors?
 Enzymes work best within specific temperature and pH ranges, and sub-optimal conditions can cause
an enzyme to lose its ability to bind to a substrate.
Temperature: Raising temperature generally speeds up a reaction, and lowering temperature slows
down a reaction. However, extreme high temperatures can cause an enzyme to lose its shape
(denature) and stop working.
pH: Each enzyme has an optimum pH range. Changing the pH outside of this range will slow enzyme
activity. Extreme pH values can cause enzymes to denature.
Enzyme concentration: Increasing enzyme concentration will speed up the reaction, as long as there is
substrate available to bind to. Once all of the substrate is bound, the reaction will no longer speed up,
since there will be nothing for additional enzymes to bind to.
Substrate concentration: Increasing substrate concentration also increases the rate of reaction to a
certain point. Once all of the enzymes have bound, any substrate increase will have no effect on the rate
of reaction, as the available enzymes will be saturated and working at their maximum rate.

2. Why will a protein become functionally inactivated when it is denatured by temperature and other
denaturing factors? Explain in the molecular level emphasizing on the failure of interaction with other
proteins. Are there any mechanisms that a cell can still repair misfolded or denatured proteins?
 Protein denaturation involves a change in the protein structure (generally an unfolding) with the loss
of activity. It has been described using the small protein, hen egg white lysozyme. Water is critical, not
only for the correct folding of proteins but also for the maintenance of this structure. Heat denaturation
and loss of biological activity have been linked to the breakup of the 2-D-spanning water network (see
above) around the protein (due to increased breakage of the hydrogen bonds with temperature), which
otherwise acts restrictively on protein vibrational dynamics. As proteins denature, their structures
initially become looser allowing them to take up more water with the water-exposed surface increasing
by up to 50% as might be expected from reversing protein folding. It is a cooperative process. The free
energy change on folding or unfolding is due to the combined effects of both protein folding/unfolding
and hydration changes.

3. It is not enough to observe color changes in determining enzyme activity or efficiency of enzymes,
why?
 It is because to effectively determine enzyme activity there is a need to monitor the disappearance of
substrate or the appearance of product. Measuring the appearance of product is usually more accurate.
Since enzymes are proteins. It is also determined by measuring the amount of product formed, or
substrate consumed in a reaction in a given time. The functioning of the enzyme is determined by the
shape of the protein.

4. If 2 proteins have the same amino acid sequence, can they have different functions? Why or why not?
 Yes, Amino acids play central roles both as building blocks of proteins and as intermediates in
metabolism. The 20 amino acids that are found within proteins convey a vast array of chemical
versatility. The precise amino acid content, and the sequence of those amino acids, of a specific protein,
is determined by the sequence of the bases in the gene that encodes that protein. The chemical
properties of the amino acids of proteins determine the biological activity of the protein. The chemical
properties of the amino acids of proteins determine the biological activity of the protein. Proteins not
only catalyze all (or most) of the reactions in living cells, they control virtually all cellular process. In
addition, proteins contain within their amino acid sequences the necessary information to determine
how that protein will fold into a three dimensional structure, and the stability of the resulting structure.

5. Will the enzymes in fruits and vegetables helpful in physiological and metabolic activities in our body?
Why or why not?
 Yes, the enzymes in fruits and vegetables are very helpful in physiological and metabolic activities in
human body because it was proven that these fruit and vegetable enzymes boost the body immune
system, promote healthy digestion, and detoxify and revitalize the body cells which may help us in
preventing diseases. Example of fruit enzyme is the enzyme papain which can be found mainly in
papaya. Papain helps break down proteins into smaller units, called amino acids. The body uses the
amino acids for many basic functions. These enzymes are useful for treating bedsores, skin ulcers and
wounds from surgery according to the University of Maryland Medical Center. They may also promote
wound healing from burns. Another vegetable containing a very helpful enzyme in the human body is
the asparagus which contain the highest amount of glutathione peroxidase, an enzyme the body uses to
create antioxidants, which are used to combat cancer-causing agents.

6. Is it better to eat fruits/vegetables raw or cooked? Why or why not?

 It depends entirely on the kind of fruits and vegetables you are going to eat because some of the
nutrient content of the fruit/vegetables are enhance if they are cooked while the other nutrients can be
maximizing by the consumer if it is eaten raw.
Heating food above a certain temperature (115 degrees Fahrenheit) destroys natural enzymes and other
nutrients. According to U.S. News and World Report, B vitamins such as niacin, thiamin, riboflavin and
biotin and vitamin C are easily destroyed by heat. Many vegetables like broccoli, peppers and leafy
greens are filled with vitamin C. A study published in the Journal of Agricultural and Food Chemistry
found that raw broccoli contains three times the amount of the cancer-fighting compound sulforaphane.
Eating fruits and vegetables raw may also help ease symptoms of depression, according to a study
conducted by the University of Otago. Researchers surveyed 422 young adults in New Zealand and the
U.S. and found that those who ate raw produce reported fewer symptoms of depression and a higher
life satisfaction and more positive outlook compared to those who ate more cooked, canned or
otherwise processed fruits and vegetables.
On the other hand, cooked food could enhance the nutrient content of the food as proven by the study
published in the Journal of Agriculture and Food Chemistry. The researchers found out that cooking
tomato increased the amount antioxidant lycopene and lycopene has been linked to lower risk the risk
of heart disease and cancers as Stated by Harvard Health. In addition, aside from making the food easier
to chew, easier to digest, and improves its net energy value when the vegetables are cooked it can also
increase the amount of calcium in some vegetables providing a higher amount of mineral for the body to
absorb. Spinach, for example, leafy greens like spinach have more calcium cooked than raw. Nutrients
like iron, magnesium and zinc are also more readily absorbed when spinach is cooked, says Health line.
In addition, spinach shrinks dramatically when cooked, so you eat much more of it when it's prepared
that way versus when it's served raw.
For fruits, raw fruits are packed with vitamins and minerals and often fiber, as well as antioxidants and
other nutrients. Some people like to cook fruit because it concentrates the natural sugar, which makes
the fruit taste even sweeter. As long as you don't add extra sugar during the cooking process, the liquid
used to cook fruit is healthy, says Huff Post, just as it is with cooked vegetables.
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