Chem 111 − 4/11 Notes

Front 1

Factors that affect enzymatic activity

Back 1

• enzyme concentration
• substrate concentration
• temperature
• pH

Front 2

Increase the _____ _____ _____ and keep the substrate level the same.

Increasing the concentration provides more active sites than the substrate, hence the substrate bind to the active site readily & rate of reaction increases (linearly)

Back 2

Increase the concentration of enzyme and keep the substrate level the same.

Increasing the concentration provides more active sites than the substrate, hence the substrate bind to the active site readily & rate of reaction increases (linearly)

Front 3

Increasing the substrate concentration keeping the enzyme level the same initially all the available active sites bind with the substrates resulting in increase in rate of reaction. The additional substrate saturates the biochemical reaction (no more active sites are available for the substrate to bind to, so the reaction rate increases then levels off (plateaus)

Back 3

Increasing the substrate concentration keeping the enzyme level the same initially all the available active sites bind with the substrates resulting in increase in rate of reaction. The additional substrate saturates the biochemical reaction (no more active sites are available for the substrate to bind to, so the reaction rate increases then levels off (plateaus)

Front 4

At low temperatures the enzymes do not have enough energy to be active and at high temperatures proteins, enzymes are destroyed by losing hydrophobic and hydrogen bonding. Autoclaving of surgical instruments destroys the 3-d structure of proteins

Back 4

At low temperatures the enzymes do not have enough energy to be active and at high temperatures proteins, enzymes are destroyed by losing hydrophobic and hydrogen bonding. Autoclaving of surgical instruments destroys the 3-d structure of proteins

Front 5

What is the pH of human blood?

Back 5

7.35 −7.45 (average 7.4)

Front 6

very low pH or very high pH, proteins are denatured by losing ionic bonding and hydrogen bonding

Back 6

very low pH or very high pH, proteins are denatured by losing ionic bonding and hydrogen bonding

Front 7

When a substrate is inhibited [prohibited] from binding to the enzyme active site, the biochemical enzymatic reaction ____ _____ occur

Back 7

When a substrate is inhibited [prohibited] from binding to the enzyme active site, the biochemical enzymatic reaction does not occur

Front 8

Competitive Inhibitors

Back 8

inhibits that bind to active sites preventing the substrate from binding

Front 9

Substrates bind to active sites of the enzyme because they're compatible in active site shape. If an inhibitor has a similar shape of a substrate no reaction occurs. When the inhibitor is removed enzyme regains it's activity

Back 9

Substrates bind to active sites of the enzyme because they're compatible in active site shape. If an inhibitor has a similar shape of a substrate no reaction occurs. When the inhibitor is removed enzyme regains it's activity

Front 10

Paminobenzoic acid is essential for bacterial growth (i.e.) bacterial infection increases when the bacterial growths

Back 10

Paminobenzoic acid is essential for bacterial growth (i.e.) bacterial infection increases when the bacterial growths

Front 11

Noncompetitive Inhibitors

Back 11

heavy metals Ag, Pb, Hg bind to the enzyme to sites remote from the active site, distorting the enzyme and as a result the shape of the active site. The substrate are prevented from binding. When the heavy metals are removed the enzymes regain its shape & its activity

Front 12

Irreversible Inhibitors

Back 12

molecules from covalent bonds to active site at the enzyme through the side chain interactions of the 3° structure of the protein. This permanently destroys the enzyme. Acetylcholinersterase, necessary for nerve conduction. Insecticide (organophosphate), Diisopropyl flurophosphate forms a covalent bond with the enzyme through the serene side chain hence, destroying the enzyme permanently, resulting in loss of feeling & eventually paralysis

Front 13

Penicillan (sulfa drug)

Back 13

prevents cellular growth of bacteria, bacteria in turn develops an antidote enzyme "penicillanase" which destroys "penicillin" and so the person gains "antibiotic resistance bacteria"

Front 14

Feedback Control Inhibititors

Back 14

enzymes containing 2 or more proteins are known as "allosteric enzymes" they contain more than one active site in feedback control. Final product of the reaction sequence inhibits or increases the rate of reaction of the first enzyme. Product of each enzyme reaction is the substrate for the next enzyme


When the concentration of D is high, the reaction rate of enzyme 1 is slowed

When the concentration of D is low, rate of reaction of enzyme 1 is excellerated

Front 15

Vitamins

Back 15

small organic molecules, proteins

Front 16

Water soluble vitamins

Back 16

vitamins (coenzymes) found in unrefined grains (wheat, rice)

B₁, B₂, B₃, B₅, B₆, B₁₂, Folic Acid, Absorbic Acid (Vitamin C) and Biotin
cofactor = coenzyme

Front 17

What are some water insoluble vitamins?

Back 17

"health food"
Vitamins A, D, K, and E

Front 18

Minerals

Back 18

Mn, Cu, Fe²+/Fe³+, N, Mg (inorganic)

Front 19

B₁

Back 19

Thiamin
Def: fatigue, poor appetite, weight loss
Need for: oxidation and reductions of protein and fat

Front 20

B₂

Back 20

Riboflavin
Def: poor vision, unhealthy hair/skin
Need: ox/red of protein and fat

Front 21

B₃

Back 21

Niacin
Def: Dermatitis, diarrhea, fatigue, loss of appetite, mouth sores, mental disorder
Source: fish, liver, brown rice & whole grain

Front 22

B₅

Back 22

Pantothenic Acid
Def: retarded growth, muscle cramps, anemia
Source: salmon, whole grains, fresh veggies

Front 23

B₆

Back 23

Pyridoxime
Def: fatigue, anemia, retarded health
Source: whole grains, fish & nuts

Front 24

B₁₂

Back 24

Cobalamine
Def: malformed RBC's, nerve damage, mental disorder
Source: salmon, halibut, tuna, milk, yogurt

Front 25

Vitamin C

Back 25

Absorbic Acid
Def: scurvy, bleeding gums, slow healing wounds, anemia
Source: Fruit (Berries, oranges, cantalope) & vegetables

Front 26

Folic Acid

Back 26

Def: Abnormal RBC's intestinal tract disorders, depression during pregnancy
Source: spinach, whole grains, asparagus

Front 27

Biotin

Back 27

Def: nausea and depression
Source: nuts and eggs

Front 28

Vitamin A

Back 28

Def: night blindness, inhibits growth
Source: apricots, carrots, spinach, yellow and green fruit

Front 29

Vitamin D

Back 29

(cholecalaterd) Def: rickets, osteomalacia, weak bone structure
Source: sunlight & milk, Too much Vitamin D causes melanoma

Front 30

Vitamin E

Back 30

alpha D tocopherol (natural)
Def: hemolysis of RNA and anemia (prevents) major source of antioxidants, removes free radicals
Source: vegetable oil, whole grain, leafy vegetables

Front 31

Vitamin K

Back 31

Def: Bleeding from minor cuts & bruises
Source: cauliflower, spinach, liver
-Administered to presurgical patients to prevent "hemorrhage" (excessive bleeding)