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Ramis Arbi

on 10 January 2013

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Transcript of Enzymes

Lets break it down. Enzymes Firstly an introduction..
lets dig in! So what are enzymes? whats so special about them? Something about their shape? Itsy Bitsy Fun Fact:- Wilhelm Kühne (in 1898) was the first one to coin the term enzyme. And it means 'in yeast' ! Lets take a few examples: Amylase Protease Lipase Catalase Breaks down carbohydrates Breaks down Protiens Breaks down fats Breaks down Hydrogenperoxide Now this is what
an actual enzyme
might look like

More like my hair
in the morning Some
more boring
enzymes 1. Something called 'Activation Energy' The shorter route The original
route 2. The mechanism and specificity. Sounds important doesnt it? i. The lock and key model ii. Induced Fit Hypothesis Why is this so? Lets see Enzymes are specific for one particular reaction or group of related reactions. Many reactions cannot occur without the correct enzyme present. Imagine about coffee here Factors affecting enzymes: Temperature pH Enzyme Concentration Substrate Concentration Inhibition i.Competitive Inhibition ii. Non-Competitive inhibition iii. End product Inhibition Applications: The Drug Saquinivir Temperature pH Denaturation Here's an interesting analogy for y'all ooh ohh another analogy Questions?
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