They catalyze hydrolysis reactions. These are reactions in which water is added to cause larger molecules (like long carbohydrates and other polymers) to break down into smaller subunits.
Enzymes are typically named for the type of reaction they catalyze or for the substrate/product related to the enzymatic reaction
All enzymes are biological, strictly speaks they are conducting biochemical reactions in the living cells. Classical example would beta galactosidase enzyme catalyse the hydrolytic break down of Lactose into Galactose and Glucose
You have probably only one important enzyme, that is present in saliva. That is called as 'Ptyalin'. This enzyme brakes down the carbohydrates to sugar. This enzyme continue to act in stomach also for some time, till acid in the stomach makes the enzyme ineffective.
Allosteric enzymes are mostly polymeric in nature i.e. they are made up of several subunits. These enzymes exhibit cooperativity i.e. binding of a ligand to the active site alters (increase or decrease) the binding affinity of the ligand on other sites. Some monomeric enzymes also exhibit cooperativity. Those monomeric enzymes which exhibit cooperativity are called mnemonical enzymes. Hexokinase D (an isoenzyme of hexokinase) is one such example.
Cofactor or generally called co-enzymes which attaches with the enzymes and help in the reaction . For ex. succinyl-CoA, Acetyl-CoA.
Conjugated enzymes are enzymes that require a non-protein component, such as a metal ion or a coenzyme, to function properly. These additional components are necessary for the enzyme to catalyze a specific reaction effectively.
All enzymes are biological, strictly speaks they are conducting biochemical reactions in the living cells. Classical example would beta galactosidase enzyme catalyse the hydrolytic break down of Lactose into Galactose and Glucose
The answer is catalyst. The question bugs me a little, because not all catalysts are elements. Some are compounds.
An enzyme marker is a specific enzyme that is used as an indicator for the presence or activity of a particular substance or process in a biological system. It can be detected by measuring the enzymatic activity it catalyzes, providing valuable information about the function and status of cells or tissues.
You have probably only one important enzyme, that is present in saliva. That is called as 'Ptyalin'. This enzyme brakes down the carbohydrates to sugar. This enzyme continue to act in stomach also for some time, till acid in the stomach makes the enzyme ineffective.
Allosteric enzymes are mostly polymeric in nature i.e. they are made up of several subunits. These enzymes exhibit cooperativity i.e. binding of a ligand to the active site alters (increase or decrease) the binding affinity of the ligand on other sites. Some monomeric enzymes also exhibit cooperativity. Those monomeric enzymes which exhibit cooperativity are called mnemonical enzymes. Hexokinase D (an isoenzyme of hexokinase) is one such example.
Cofactor or generally called co-enzymes which attaches with the enzymes and help in the reaction . For ex. succinyl-CoA, Acetyl-CoA.
Conjugated enzymes are enzymes that require a non-protein component, such as a metal ion or a coenzyme, to function properly. These additional components are necessary for the enzyme to catalyze a specific reaction effectively.
Hydrolases - Hydrolysis of a substrate - digestive enzyme isomerases - change of the molecular form of the substrate - famerase
Enzymes are proteins that catalyze (i.e., increase the rates of) chemical reactions. In enzymatic reactions, the molecules at the beginning of the process are called substrates, and the enzyme converts them into different molecules, called the products. Pork is not in enzymes but enzymes are in pork. http://en.wikipedia.org/wiki/Enzyme
Yes ATP is a co-enzyme.It is needed for some enzymes.
Enzyme are proteins, and, thus, have the same building blocks. They are made up of amino acids.
Some environmental enzyme factors include temperature, pH, substrate concentration, and presence of inhibitors or activators. These factors can affect enzyme activity by altering the enzyme's structure or its ability to bind to the substrate. Temperature and pH are particularly critical as they can denature enzymes if not within the optimal range.