Scientists support the "lock and key" model below for how an enzyme speeds up chemical reactions.
The letters "ASE" at the end of words help us identify enzymes.
And their you have it.
The function of an enzyme is dependent on the shape of the enzyme. The structure and shape determines what the enzyme can do.
starch can be broken down into simple sugars by the enzyme amylase
Depends on what enzyme is missing, if it is an enzyme such as the one that converts milk or wheat into amino acids (gluten and lactose intolerance) then simply avoiding these things will solve the problem, however if it is something such as a deionase problem (the enzyme which converts T4 thyroxine into T3 thyroxine) then medication will be required, some forms of enzyme deformity result in death usually in a child's early years (although thankfully rare).
Three things that can alter the rate of an enzyme are; temperature, pH and substrate concentration. Enzymes will have an optimal temperature and pH, at which they will have the greatest rate. Below or above these optimum conditions, the rate will be slower.
yes, because (for example) if an enzyme denatures, then its shape is altered, therefore its functions are destroyed.
The suffix -ase indicates an enzyme, e.g. proteinase, dehydrogenase, hydrogenase, polymerase.
Enzymes often end with -ase (if they have the function of breaking up some other molecule).
Eventually, when we found an "Enz" term, we can consider that is referring to an enzyme. Now, by the Enzyme Commission (a special commission of the International Union of Biochemistry), many enzymes have been named by adding the suffix "-ase" to the name of their substrate or to a word or phrase describing their activity.
-ase
The function of an enzyme is dependent on the shape of the enzyme. The structure and shape determines what the enzyme can do.
One way to control an enzyme is by altering the number of enzyme molecules. Two other ways are by altering the enzyme activity and compartmentalization.
Yes it is. A protein is made from a long string of amino-acids. Proteins come in three specific types: structural, functional, and regulatory. Enzymes reside in the Functional Class of Enzymes.
-ase
starch can be broken down into simple sugars by the enzyme amylase
Temperature, presence of acid, presence of base as all three can cause denaturation of enzyme.
One way to control an enzyme is through post-translational modification such as phosphorylation or glycosylation. Other ways to control enzymes are through enzyme induction, inhibition, or by compartmentalizing the metabolic pathways.
Acids can denature enzymes and make them less active or completely inactive. Denaturation causes a change in the three-dimensional structure of an enzyme which can affect the function of the enzyme.