BWA L5 Factors Affecting Enzyme Action (2)
BWA L5 Factors Affecting Enzyme Action (2)
BWA L5 Factors Affecting Enzyme Action (2)
Enzymes
Enzymes ….
Are made by living cells
Are proteins
Are specific
Speed up chemical reactions in living
cells
Are unchanged by the process (so
can be re-used)
Learning Outcomes (LO3) State the
properties of enzymes and their importance
to living cells
Learning check
On your post-it note write down what it is
that enzymes do and why you think that
this is important.
Catalase
Amylase
Pepsin
Lipase
Importance to cells :
To break down harmful/toxic
substances
To break down food in the
digestive tract for absorption
Phosphorylase
Importance to cells :
To store glucose as starch in
plants
To store glucose as glycogen
in animals
To make proteins :
- enzymes, hormones, cell
membrane proteins
Activity of phosphorylase on
Glucose-1-phosphate
Factors affecting Enzyme Action 06/02/2025
Keywords: Denature, pH, temperature, optimum, reaction,
extremophile
Pepsin Lipase
Amylase protease (break down
carbohydrase (Breaks down Lipids/fat)
(Breaks down Protein)
Carbohydrate)
SO DO ENZYMES!
Reactivity of Enzymes
All enzymes have optimum conditions to work in.
The optimum is the condition which will produce
the highest rate of reaction.
Optimum = pH 6
Factors affecting enzyme activity
pH Temperature Pressure
....
Substrate Enzyme
concentration concentration
Why is temperature important?
When the temperature is cold there is not enough
kinetic energy (particles are moving slow).
heat
Increasing temp
increase the
kinetic energy =
more likely to
react
Why is temperature important?
Fast moving particles means there is an increased
frequency of collisions increasing the chances the
substrate joins with the active site.
A process where proteins lose their shape
Denaturing due to pH or temperature limiting or stopping
an enzyme being an effective catalyst.
HIGH TEMPERATURE
Enzyme denature
when too hot
normal denatured
kinetic energy of C
Rate of
particles
moving A
A process where proteins lose
their shape due to pH or
Denaturing temperature limiting or stopping
an enzyme being an effective
catalyst.
denatured
LOb: Understand the factors that affect the action of an
enzyme.
Learning Outcomes:
Describe what
Keywords: Denature, pH, denaturing is and how
temperature, optimum, an enzyme is denatured
reaction, extremophile by temperature
Optimum
= pH 6
The reason enzymes denature at some pHs is because of the
forces that are exerted on their protein structure.
Here is a computer generated diagram of the
proteins in an particular enzyme.
FORCES
hold the shape
Acids have lots of H+ ions which exert a force.
This pull on the protein structure makes the enzyme lose its
form / shape. Active site can’t fit the substrate. The enzyme
is denatured.
H+ H+ H+
H+
H+
H+
H+ H+
H+
H + H+
H+
H+
Questions
1. What is the optimum pH for amylase? [1 mark]
2. Which enzyme has the greatest optimal range? [1 mark]
3. Why is pepsin’s optimal pH so low? [2 marks]
4. Explain how pH affects enzymes differently from temperature. Make
reference to the differences in the rate of activity curves on the graph.
[3 marks]
Questions
1. What is the optimum pH for amylase? pH 7
2. Which enzyme has the greatest optimal range? Lipase (stomach)
3. Why is pepsin’s optimal pH so low? Pepsin is found in the
Stomach. Stomach acid lowers the pH and pepsin works well.
4. Explain how pH affects enzymes differently from temperature. Make
reference to the differences in the rate of activity curves on the graph.
[3 marks]
Enzymes do not denature
at low temperature only
at high [1]
pH affects enzymes by
exerting or failing to exert
forces on their structure
causing them to change shape
and denature [1]
pH curves have steep lines on
both sides of optimal [1]
LOb: Understand the factors that affect the action of an
enzyme.
Learning Outcomes:
Describe what
Keywords: Denature, pH, denaturing is and how
temperature, optimum, an enzyme is denatured
reaction, extremophile by temperature