4.5 enzymes

By: Fitri Suri Solehah bte Hj Mat Usen 4 UTM WELCOME

4.5 ENZYMES ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object]

Role of enzymes in organisms ,[object Object],[object Object],[object Object],[object Object]

General characteristics of enzymes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Naming of enzymes ,[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],sucrase sucrose + water glucose + fructose

Pepton + polypeptide prote ase protein Maltose amyl ase starch Glycerol + fatty acid lip ase lipid Glucose cellul ase cellulose Glucose malt ase maltose glucose + galactose lact ase lactose products enzymes substrate

The sites of enzyme synthesis ,[object Object],[object Object],[object Object],[object Object],[object Object]

Intracellular and extracellular enzyme ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Production of extracellular enzymes ,[object Object],[object Object],[object Object],[object Object],[object Object]

The mechanism of enzyme action The 'lock and key' hypothesis in of enzyme raection

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Factor affecting enzyme activity ,[object Object],[object Object],[object Object],[object Object],[object Object],Effect of temperature

[object Object],[object Object],[object Object],A normal enzyme molecule

[object Object],[object Object],[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],Effectively dissolve protein stain In detergent lipase amylase protease enzymes Ripening the cheese To convert starch to sugar in the making of syrup Tenderise meat uses

4.5 enzymes

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4.5 enzymes