Enzymes molecules ccelerate specific reactions regulated by?

form of regulation where the regulatory molecule (an activator or inhibitor) binds to an enzyme someplace other

Breaking down of complex molecules are one of the primary biological functions of multiple enzymes through a series of

Molecules called as

what will formed when enzymes bind to its specific substrate?

Generally responsible for numerous vital reaction within the body?

Most of the enzymes are?

These molecules require an additional chemical components knows as?

Cofactor compose of these Elements

Cofactor, Organic, Metalloorganic molecules is known as?

catalytically active enzyme bounded with its coenzyme is known as

catalytically active enzyme bounded with its coenzyme and with the protein part.

Increased temperature speeds up collisions between enzyme and substrate.

What will happen when you heat the enzyme in high temeperature?

Increased substrate concentration provides faster interaction with enzyme until it reaches its saturation point.

Some compounds may directly or indirectly affect enzyme-substrate reaction.

bind to the active site of the enzyme thereby preventing the substrate to bind.

inhibitors bind reversibly to the enzyme-substrate complex.

inhibitors bind to other sites in the enzyme reducing its effectivity.

is an enzyme known to catalyze hydrogen peroxide to oxygen.

Biologically, this enzyme is vital in protecting the cell from the damages caused by reactive oxygen species (ROS) or the free radicals.

is an enzyme known to catalyze polysaccharides into simpler sugar molecules by hydrolyzing the glycosidic bonds present in polysaccharides.

This enzyme is predominantly present in human saliva and is also secreted by the pancreas into the small intestines for continued breakdown of complex sugar molecules.

Highest Froth?

Lowest Froth

Lower Froth

What is the The optimum pH is?

Effect of pH:

Catalase and Hydrogen Peroxide produce?

High Temperature

Low Temperature

Effect of Temperature:

High Temperature cost no fizzing due to?

Effect of Temperature:

Low Temperature cost fizzing due to

Starch solution

Result after heating + iodine solution

Starch Solution

Result after heating + iodine solution and after adding Benedict solution and heating

that means it has starch in there.

result is yellow brown it means no starch in there

Starch + Saliva

Result after heating + iodine solution and after adding Benedict solution and heating

Starch + Saliva Result after heating + iodine solution

indicates that theres is a reducing sugar in there and that is maltose that's the result of the amylase acting on the starch