BIOLOGY AS LEVEL CAMBRIDGE XI GRADE Name : _______________

CHAPTER 3: ENZYMES Class : XI MIPA _____

1. WHAT IS AN ENZYME?
a. Enzyme is
_______________________________________________________________________________________________________
_______________________________________________________________________________________________________
b. Enzymes are _______________________ proteins. They fold up into precise shapes.
c. Enzyme is a catalyst because it __________________ a chemical reaction but remains
_____________________at the end of the reaction.
d. Enzymes can be _______________________ or _______________________ referring to whether they are
active inside or outside the cell respectively
e. Intracellular enzymes are ______________________________________________________________________.
The example of intracellular enzyme is _______________________.
f. Extracellular enzymes are _____________________________________________________________________.
The example of extracellular enzyme is ________________________.

2. MODE OF ACTION OF ENZYMES

 Enzyme molecules have a special feature called an active site. Active site is
________________________________________________________________________________________________________
 Type of action of enzymes:
a. Lock and key hypothesis is ___________________________________________________________________
_____________________________________________________________________________________________________
b. Draw a diagram of lock and key hypothesis.

c. Induced fit hypothesis is ____________________________________________________________________

_____________________________________________________________________________________________________
d. Draw a diagram of induced fit hypothesis.

 Draw a diagram of temporary enzyme-substrate complex in the action of enzyme.

 Enzymes work by _______________________ the activation energy of a reaction.

 Activation energy is
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
  Complete the labels of this graphic of activation energy.

3. MEASURING ENZYME ACTIVITY

 The progress of enzyme-catalysed reactions can be investigated by:
a. measuring the rate of formation of a product using catalase.
How it works?
• Hydrogen peroxide is a common but ___________________ by-product of metabolism
• This means it must be _______________________ quickly
• _________________________ is an enzyme found in the cells of most organisms
that breaks ________________________________ down into ________________ and
_____________________
• Hydrogen peroxide and catalase are combined and the volume of ___________________
_________________________ is measured in a set time.
• The ______________________________ can then be calculated.

b. measuring the rate of disappearance of a substrate using amylase.

In this investigation, the rate of ____________________________________ is used to compare rates
of reaction under different conditions:
a. Amylase is a digestive enzyme that ____________________ starch into _______________
and ______________________
b. Amylase functions best at pH ______ and temperature ___________ (all enzymes
operate best under specific conditions)
c. __________________ and _________________ are combined and this reaction mixture is
then tested for starch at regular time intervals.
d. This can be done by taking samples from the reaction mixture at each time
interval and adding each sample to some ________________ in
_______________________________ (starch forms a ________________________ colour with
this solution)
e. In this way, the time taken for starch to be broken down can be measured.
 f. The investigation can be repeated under a _______________________ (eg. by altering
pH or temperature) and the reaction rates can then be compared

 If the method used for measuring the progress of an enzyme-controlled reaction involves a
colour change, a colorimeter can be used to measure the colour change quantitatively.
 Colorimetri is _______________________________________________________________________________________
_________________________________________________________________________________________________________

4. FACTORS THAT AFFECT ENZYME ACTION

 Factors that affect enzyme action:
____________________________________ ______________________________________
____________________________________ ______________________________________
____________________________________
a. temperature
 Enzymes have a ____________________________________________ – the temperature at which they
catalyse a reaction at the ______________________ rate
 _______________ temperatures either prevent reactions from proceeding or
_____________________
 The higher the temperature, the ____________________ enzymes catalyse the reaction.
 However, as temperatures continue to increase, the rate at which an enzyme catalyses a
reaction _______________________, as the enzyme begins to ______________________

b. pH

 All enzymes have an ___________________ pH or a pH at which they operate ____________.

 Enzymes are _______________________ at extremes of pH.

 Optimum pH for pepsin is ______________

 Optimum pH for urease is ______________
 Optimum pH for trypsin is ______________
c. Enzyme concentration
 Enzyme concentration affects the rate of reaction
 The _______________ the enzyme concentration in a reaction mixture, the ________________ the
number of active sites available and the _________________ the likelihood of enzyme-
substrate complex formation.
 As long as there is _____________________________________, the initial rate of
reaction _________________ linearly with enzyme concentration
 If the amount of substrate is limited, at a certain point any further increase in enzyme
concentration will ______________________ the reaction rate as the amount of substrate becomes
a _____________________________.
d. Substrate concentration
 The _______________ the substrate concentration, the _______________ the rate of reaction.
 If the enzyme concentration remains _____________ but the amount of substrate is increased
past a certain point, however, all available active sites eventually become _______________ and
any further increase in substrate concentration will ______________________ the reaction rate
  When the active sites of the enzymes are all full, any substrate molecules that are added
have ________________________ in order to form an ________________________________________.

e. Inhibitor concentration
 There are two types of inhibitors:
a. _________________ inhibitors have a ________________________ to that of
the substrate molecules and therefore compete with the substrate for the active site
b. _________________________ inhibitors bind to the enzyme at an ________________________,
which ______________________ the shape of the active site and therefore
__________________the substrate from _________________ to it.

5. V-max and MICHAELIS-MENTEN CONSTAN

 The enzyme is working at its ________________ possible rate, known as ______________ . V stands
for _______________ (speed), max stands for ___________________.
 So, Vmax is ____________________________________________________________________________________________
_________________________________________________________________________________________________________
 The Michaelis-Menten model is used to __________________________________________________________
 Michaelis–Menten constant (Km) is ________________________________________________________________
_________________________________________________________________________________________________________
 The Michaelis-Menten constant is the substrate concentration at which the enzyme works
at _______________________________
 At this point, half of ________________________ of the enzyme are occupied by ________________
molecules
 The higher the _________________ of the enzyme for the substrate, the lower the
________________________ needed for this to occur
 This is why the Michaelis-Menten constant is a measure of the affinity of an enzyme for its
substrate
 There is an __________________ relationship between the Km and the affinity of an enzyme for
its substrate
 An enzyme with a high Km has a _________ affinity for its substrate and an enzyme with a low
Km has a ___________ affinity for its substrate.

6. IMMOBILISING ENZYME
 Immobilising enzyme is
______________________________________________________________________________
_________________________________________________________________________________________________________
 The advantages the immobilised enzyme are:
a. ______________________________________________________________________________________________________
______________________________________________________________________________________________________
b. ______________________________________________________________________________________________________
______________________________________________________________________________________________________
c. ______________________________________________________________________________________________________
______________________________________________________________________________________________________
 Explain the method to make lactose-free milk.
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________