Reece/ Campbell Chapter 6 part 2, pg. 96
A spontaneous chemical reaction may occur very
sl___________, like the hydrolysis of sucrose to gl_______ and fr_________ does
at room temperature.
S_______ is an enzyme that speeds the hydrolysis of sucrose.
A c_______ is a chemical agent that changes the rate of a
reaction without being c____________ by the reaction; an e__________ is a kind of catalyst that is a
pro___________.
Every chemical reaction between molecules involves both bond
_________ and bond __________. You
have to add energy to ________ the bonds, and forming bonds produces energy.
A____________ energy is the initial boost of energy needed
to get the reaction going, by breaking the first bonds. Usually, this energy is provided by
h__________ energy.
Draw the energy profile of an exergonic reaction, and the
energy profile of an exergonic reaction with an enzyme lowering the barrier of
activation energy.
If you have an enzyme, can you have an exergonic reaction without
any heat or other energy input at all?
Why or why not?
The reactant an enzyme acts on is called the enzyme’s
s______________. This is converted
by the enzyme through catalysis into a p_____________.
Most enzymes end in ___________.
Sucrase is an enzyme that acts on the substrates
_____________ and _________ to create the products ___________ and
____________.
Only one part of the enzyme can bind to a substrate; this is called the _____ _________.
Once the substrate enters the site, the enzyme is induced to
change its shape slightly to close in around the substrate; this is called an __________ f_____.
Draw a diagram of the catalytic cycle of an enzyme.
Most metabolic reactions are rev_____________, an enzyme can
catalyze both the forward and backward reactions. It usually will do so until the situation reaches
eq__________ (as much reaction in one direction as in the other).
The enzyme will work faster if there is a higher
concentration of the s_________;
at some point, the reactions can’t go faster unless you add more
e___________.
Can one molecule of an enzyme convert more than one
substrate into products? Why?
Is the enzyme destroyed in the chemical reaction? Does it become part of the
products? What happens to the
enzyme during and after the chemical reaction it catalyzes?
The activity of an enzyme is affected by environmental
factors like t____________ and ________.
Up to a certain point, raising the temperature will increase
the activity of the enzyme in catalyzing chemical reactions. After that point, the enzyme’s activity
will rapidly drop. Why?
What does it mean to denature a protein?
Pepsin works best in a pH 2; trypsin works best in a pH of 8. Which one is in the acidic stomach and which is in the basic
(or alkaline) small intestine?
Many enzymes require nonprotein helpers for catalytic
activity; these are often metals,
and they are called co______.
Some chemicals inhibit the action of certain enzymes, so the
enzymes, don’t just keep working until equilibrium is reached.
If the chemical stops the enzyme from continuing by
mimicking the substrate and entering the active site, blocking the substrate,
it is called a _________ inhibitor.
Draw a model of this.
If the chemical stops the enzyme from continuing by
attaching to a different part of the enzyme protein and forcing it to change
shape, so that the active site changes shape and the substrate can’t enter,
that’s called a n________________ inhibitor.
Draw a model of this.
In a__________________ regulation, regulatory molecules
change an enzyme’s shape and function by binding weakly, and can inhibit or
stimulate the activity of the enzyme.
In f_____________ inhibition, a product of a reaction
catalyzed by the enzyme winds up blocking any further catalysis, so that the
reaction is no longer catalyzed after a certain amount of product is produced.
It matters where in the c________ enzymes are located. Enzymes for respiration in eukaryotic
cells, for example, are found in the m________________________.
Explain again what emergent properties are, and give one
example from what we’ve studied so far.
No comments:
Post a Comment