Term
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Definition
| globular proteins that make reactions happen at a much faster rate. |
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Term
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Definition
| Chemicals that speed up reactions, without being altered themselves (enzymes are catalysts) |
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Term
| Where do catalyst reactions take place? |
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Definition
| in the active site of an enzyme |
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Term
| To what point will an enzyme keep working |
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Definition
| when all the substrate is used up. |
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Term
| Why does enzyme activity increase when the temperature increases? |
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Definition
| When a liquid is heated, the particles in it are given more kinetic energy. Both enzyme and substrate molecules therefore move around faster at higher temperatures and the chance of a substrate molecule colliding with the active site of the enzyme is increased.but too much temperature denaturates the enzyme. |
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Term
| What happens if the pH of a substrate increases or decreases from the optimum pH for an enzyme? |
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Definition
| enzyme activity decreases and eventually stops altogether. |
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Term
| What is lactose and into what is it converted by what enzyme? |
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Definition
| Lactose is the sugar that is naturally present in milk. It can be converted into glucose and galactose by the enzyme lactase. |
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Term
| Name 4 reasons for using lactase in milk-based products instead of lactose. |
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Definition
| lactose intolerancy,Galactose and glucose are sweeter than lactose and so less sugar needs to be added,Lactose tends to crystallise during the production of ice cream reducing the smooth texture, Bacteria ferment glucose and galactose more quickly than lactose, so the production of yoghurt and cottage cheese is faster. |
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