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What kind of bonds hold the substrate in the active site of the enzyme?
Wiki User
∙ 10y ago
The bonds that hold the the substrate to the active site are hydrogen bonds. These are relatively weak bonds.
Wiki User
∙ 10y ago
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Enzymes are affected by?
There are several factors that affect enzyme itself. 1. Temperature As the shape specificity of the enzyme's active site is vital for any enzyme reaction, therefore an optimal temperature is important for enzymes. Enzymes will be inactive under low temperatures since it has too low kinetic energy to start the reaction or quickens the reaction. Alternatively, enzyme's structure and the shape of active site will changed in high temperature. Eventually, enzymes are denature and never can be used again. 2. pH value As mentioned, the structure of enzyme is highly sensitive to the external environment, therefore pH value of the environment also has an effect on enzymes. Again, the shape of enzymes changed outside the range of pH value that suits particular enzymes. For instance, the optimum pH value for enzymes in stomach is around pH 2 whereas most are pH 7. 3. Presence of inhibitor There are 2 types of inhibitor, one is non-competition inhibitor. These inhibitors will bind to the allosteric site (alternative site) of the enzymes that alters the shape of active site, therefore preventing the substrate from binding the enzymes and having reactions.
What bonds hold together DNA?
hydrogen bonds hold DNA together
What do high temperatures do to enzymes?
When enzymes are heated to high temperatures they can denature which means that they sort of fall apart as the bonds which hold the amino acids (the molecule that makes up an enzyme) together. when the enzyme denatures it looses its shape and cannot bind with the substrate (the thing it is trying to break down). Almost all enzymes are biochemically active at metabolic temperatures, i.e., mid 30's to 38 degrees Celcius. Moreover, the temperature affects directly to the tertiary and secondary structures disrupting hydrogen bonds, van der Walls and ionic forces
Name of the bonds that hold the two strands of DNA together?
The name of the bonds that hold the two strands of DNA together?Read more: The_name_of_the_bonds_that_hold_the_two_strands_of_DNA_together
What are three principal types of bonds that hold multiple atoms together?
covalent bonds, ionic bonds, and hydorgen bonds
How does heating a enzyme affect its function?
For an enzyme to work it must bind to a specific substrate molecule, using a part of the enzyme molecule called the active site. To do this, the enzyme's active site and the substrate must have matching (complementary) shapes. The shape of an enzyme molecule depends on the exact way in which the molecule folds up. When enzymes are heated the weak bonds which hold the molecules in their precise shape are broken, and the enzyme molecule "unwinds" into a random shape. It can no longer bind with its substrate so it no longer has any activity. This "unwinding" of a protein molecule is called denaturation.
Why does molecules react with enzyme?
In order to do its work, an enzyme must unite - even if ever so briefly - with at least one of the reactants. In most cases, the forces that hold the enzyme and its substrate are noncovalent, an assortment of hydrogen bonds, ionic interactions and hydrophobic interactions. For more information, click the link on the left. Michaelis and MENTON have proposed a hypothesis called complex hypothesis the enzyme substrate compex is an intermediate or transiet complex and bonds involved H.bond vaner waals force sometimes 2 substrates can bind to an enzyme molecule and such reaction are callad as BISUBSTRATE REACTION.
How do inhibitors regulate enzymes?
Competitive inhibition: Where an inhibitor, which has a similar molecular shape to the enzyme's substrate, competes with substrate to fit to the enzymes active site. In the end all substrate can be broken down because the competitive inhibitors are not permanently bonded to the enzymes active site. If there is a higher concentration of substrate the amount of time it will take for all the substrate to be broken down will be less than if there is a higher concentration of inhibitor. Non-competitive inhibition: Where the inhibitor attaches itself to the enzyme at a site which is NOT the active site. This causes the enzymes shape to be changed slightly which would mean that the substrate is unable to fit to the active site. Non-competitive inhibitors do no compete with the substrate for the active site, hence their name. Non-competitive inhibitors may be permanent or not. Because the inhibitor and substrate are not competing for the same site an incrase in substrate concentration does not decrease the inhibitors effect.
What must be held constant when testing the effect enzyme concentration on enzyme activity?
temperature,pH and substrate concentration
What chemical is made in the mouth and salivary glands?
Saliva contains the enzyme amylase, which begins the digestive process by breaking glycocemic bonds that hold together complex carbohydrates, and by breaking peptide bonds that hold together proteins.
Enzymes are affected by?
There are several factors that affect enzyme itself. 1. Temperature As the shape specificity of the enzyme's active site is vital for any enzyme reaction, therefore an optimal temperature is important for enzymes. Enzymes will be inactive under low temperatures since it has too low kinetic energy to start the reaction or quickens the reaction. Alternatively, enzyme's structure and the shape of active site will changed in high temperature. Eventually, enzymes are denature and never can be used again. 2. pH value As mentioned, the structure of enzyme is highly sensitive to the external environment, therefore pH value of the environment also has an effect on enzymes. Again, the shape of enzymes changed outside the range of pH value that suits particular enzymes. For instance, the optimum pH value for enzymes in stomach is around pH 2 whereas most are pH 7. 3. Presence of inhibitor There are 2 types of inhibitor, one is non-competition inhibitor. These inhibitors will bind to the allosteric site (alternative site) of the enzymes that alters the shape of active site, therefore preventing the substrate from binding the enzymes and having reactions.
Are enzymes consumed in a chemical reaction?
No, enzymes are not destroyed, consumed, etc. they are reused constantly, however they can have their structure changed, which changes its function, but that does not happen during a chemical reaction.
What bonds hold together DNA?
hydrogen bonds hold DNA together
Do covalent bonds hold together ions or atoms?
Covalent bonds hold atoms together. Ionic bonds hold ions together
How do enzyme activators affect enzymes?
Enzymes speed up chemical reactions by lowering the activation energy. The activation energy is the amount of energy needed to start a reaction and if this is lowered the reaction can occur more rapidly.
What do high temperatures do to enzymes?
When enzymes are heated to high temperatures they can denature which means that they sort of fall apart as the bonds which hold the amino acids (the molecule that makes up an enzyme) together. when the enzyme denatures it looses its shape and cannot bind with the substrate (the thing it is trying to break down). Almost all enzymes are biochemically active at metabolic temperatures, i.e., mid 30's to 38 degrees Celcius. Moreover, the temperature affects directly to the tertiary and secondary structures disrupting hydrogen bonds, van der Walls and ionic forces
What bonds hold together a polypeptide?
Cross bonds
