Enzymes by Gareth https://padlet.com/gareth_w/37jyyk6p27o2 Just fancy proteins with an active site. en-us 2017-10-18 08:59:36 UTC 2017-10-20 01:10:40 UTC hello@padlet.com Kat kat_527 https://padlet.com/gareth_w/37jyyk6p27o2/wish/198145060 Enzymes are mainly globular proteins

]]> 2017-10-18 09:41:49 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198145060 Tigger tigger_686 https://padlet.com/gareth_w/37jyyk6p27o2/wish/198171283 Enzyme concentration and substrate concentration are 2 factors which can affect the activity of enzymes. They are also limiting factors of each other meaning that enzyme activity may not increase past a certain rate if one is increasing and the other is not. ]]> 2017-10-18 11:55:12 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198171283 Donna https://padlet.com/gareth_w/37jyyk6p27o2/wish/198172960 In non competitive inhibition, other molecules can bind elsewhere on the enzyme (allosteric site) which changes shape of the active site. ]]> 2017-10-18 12:00:35 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198172960 Pure https://padlet.com/gareth_w/37jyyk6p27o2/wish/198179791 Enzymes are biological catalysts. They increase the rate of metabolic reactions without being used up.]]> 2017-10-18 12:21:26 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198179791 Fah https://padlet.com/gareth_w/37jyyk6p27o2/wish/198182283 I want chocolate cake
Temperature is one of the factors that can affect the activity of the enzymes. Increasing temperature increases kinetic energy which puts strain on the bonds that hold them together. As a result of this strain, hydrogen and ionic bonds will break (in secondary and tertiary structure of enzyme), causing the active site to change its shape. This means that the active site is now less complimentary to the shape of substrate. The enzyme becomes denatured and this decreases the rate of reaction. However, increase in temperature to enzyme's optimum temperature, the maximum rate of reaction is achieved.


]]> 2017-10-18 12:27:11 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198182283 Chaitao https://padlet.com/gareth_w/37jyyk6p27o2/wish/198195614 In competitive inhibition, the inhibitor molecule has a similar shape to that of the complementary substrate. This stops the substrate from binding with the enzyme. This can however be reversed unlike non-competitive inhibitors]]> 2017-10-18 12:53:23 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198195614 Maprang maprang_554 https://padlet.com/gareth_w/37jyyk6p27o2/wish/198215354 The individual units of enzymes are amino acids, which also make up proteins. Enzymes have the protein tertiary structure, which is the 3D shape of a protein. The tertiary structure is held together by hydrogen bonds, ionic bonds, polar-non polar attractions and in some cases, disulphide bonds. ]]> 2017-10-18 13:29:08 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198215354 Earn https://padlet.com/gareth_w/37jyyk6p27o2/wish/198561246 pH can affect enzyme's activity due to the amount of OH- ions and H+ ions present which disrupts ionic bonds changing the tertiarystructure of the enzyme and changes the shaoe of the active site which can either make the active site more complementary or less complementary to the shape of the substrate depending on the enzyme's optimum pH.]]> 2017-10-19 08:32:21 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198561246 Drake https://padlet.com/gareth_w/37jyyk6p27o2/wish/198572832 There are 2 theories to the activity of enzymes. First is the lock and key, the second theory is the induced fit theory]]> 2017-10-19 09:22:18 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198572832 Beam https://padlet.com/gareth_w/37jyyk6p27o2/wish/198575338 The part of the Enzyme that acts a Catalyst is called the Active Site. The rest of the Enzyme is much larger and is involved in maintaining the specific shape of of the Enzyme.

]]> 2017-10-19 09:32:55 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198575338 BEN https://padlet.com/gareth_w/37jyyk6p27o2/wish/198689265 When u came last so u don't have nothing to write about :/

Maybe write about immobilising enzymes?
YEA, why not :)

Enzymes have an enormous range of commercial applications - for example, in medicine, food technology and industrial processing. Enzymes are expensive. No company wants to keep buying them over and over again if it can recycle them in some way. One of the best ways of keeping costs down is to use immobilised enzymes.
The enzyme lactase can be immobilised using alginate beads. Milk is then allowed to run through the column of lactase-containing beads. The lactase then breaks down the lactose, turning the milk to lactose-free.
One obvious advantage is that we can get the lactase back easily. This way we can recollect and reuse the enzyme and keep the product enzyme free. Another advantage is that the immobilised enzymes are more tolerant of temperature changes and pH changes than enzymes in solution. This may be partly because their molecules are held firmly in shape by the alginate in which they are embedded, and so do not denature easily. It may also be because the parts of the molecules that are embedded in the beads are not fully exposed to the temperature or pH changes.

If you find this boring, maybe your life are too. 
-Benedict Chin 19/10/2017 ]]> 2017-10-19 14:34:04 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198689265 Mo https://padlet.com/gareth_w/37jyyk6p27o2/wish/198912480 There are many types of enzymes such as lactase catalase atpase]]> 2017-10-20 01:07:34 UTC https://padlet.com/gareth_w/37jyyk6p27o2/wish/198912480 Opor https://padlet.com/gareth_w/37jyyk6p27o2/wish/198912655 Diet and lifestyle make a big difference. A healthy diet and exercise will help promote healthy enzyme production in the body.

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