drydecay-
Turnover number
The number of substrate molecules that one enzyme can turn into products at a given time
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Temperature most enzymes denature
60C
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Enzyme inactive
Rate doubles every 10C due to increased kinetic activity
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Enzyme denatured
Enzyme denaturing and losing catalytic abilities - bonds are breaking that hold the enzymes tertiary structure in place
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Optimum temperature
The temperature which an enzyme has its maximum rate of reaction
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Psychrophillic bacteria
e.g red algae that live in cold conditions (ice) - their enzymes work best at very low temperatures
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Thermophillic bacteria
e.g Thermophilus aquaticus produces taq polymerase, these leave in hot conditions (springs) Enzymes are heat stable that can withstand high temperatures. This is due to an increased number of disulphide bonds
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Changes in pH can lead to
Low pH excess H+ ions are attracted to negative charges and neutralises them. At high pH excess OH- ions neutralise positive charges - disrupts the ionic and hydrogen bonds in active site which denatures the enzyme. No ESC are formed and enzyme activity is lost
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Buffers
Something that resists changed in pH. There are chemicals in blood which resist changes in pH so that it remains at approximately pH 7.4
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Optimum pH for amylase
6.8 - breaks starch to maltose
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Optimum pH for pepsin
1-2 - stomach is very acidic, digests proteins into peptides
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Trypsin and enterokinase
7.8 - further digests proteins
