| Enzymes | Enzymes 2 | Macromoecules | Macromolecules 2 | Miscellaneous |
|---|---|---|---|---|
|
What is it speeds up a reaction.
A catalyst does what?
|
What is a change in the shape of an enzyme's active site caused (induced) by the substrate.
Define Induced Fit.
|
A very large molecule formed from smaller subunits.
Define macromolecule.
|
Meats, poultry, fish, milk, eggs, cheese, legumes (dry beans and peas), tofu, nuts and seeds, grains
Examples of Foods high in protein.
|
Unsaturated
Which should you eat more of: Unsaturated or Saturated fats?
|
|
What is the substance (reactant) an enzyme acts on.
Define substrate.
|
What are 1) Environmental conditions, 2) Cofactors and Coenzymes, 3) Enzyme Inhibitors
What factors affects enzyme activity?
|
Carbohydrates, Proteins, Lipids, Nucleic Acids
Four types of biological macromolecules.
|
From what we eat.
How the body gets Essential Amino Acids.
|
Nuts, vegetable oils, fish
Where can Unsaturated Fats be found?
|
|
What is an Enzyme-Substrate Complex.
A combination of the enzyme and the substrate.
|
What are pH and temperature.
Name 2 environmental conditions that affect enzyme activity.
|
Gives energy and keeps you going. Can be used immediately or stored in your liver and muscles for when it's needed.
Function of carbohydrates.
|
Provides ALL of the essential amino acids. Examples: meat, poultry, fish, milk, eggs, and cheese.
Define "complete protein source" and give an example.
|
High fat cheese and meats, whole fat milk, cream, butter and ice cream, and coconut oils.
Where can saturated fats be found?
|
|
What is the restricted region.
The area where a substrate binds.
|
What is by blocking the active site or altering its shape.
How enzyme inhibitors prevent enzymes from working.
|
T-chart should have: Simple sugars - broken down quickly and give shot-term energy (fruit, vegetables, milk) Complex sugars - broken down thrugh digestion (starch, breads, vegetables)
Draw a T-Chart showing the how simple sugars and complex sugars are each used for energy and 3 examples of each.
|
Fats
Lipids protect and insulate the body (keeping the internal body temperature normal), store energy, and protect vital organs from injury.
What word is associated with lipids and describe the function of lipids.
|
Single bonds
Do saturated fats have single or double bonds?
|
|
What are 1) most are proteins, 2) they act as catalysts to speed up a reaction, 3) they are not permanently changed in the process, 4) they are reusable.
What are the 4 characteristics of an enzyme?
|
What is 1) Compeitive inhibitors are chemicals that look like an enzyme's normal substrate and compete with it for the active site. 3) Noncompetitive inhibitors bind to a part of the enzyme (not at the active site) causing the enzyme to change shape, which alters the active site.
Define Competitive and Noncompetitive Inhibitors.
|
Amino Acids
Building Blocks of Proteins.
|
1. Fats
2. Oils
Tryglycerides that are solid at room teemperature are called_________ . Tryglycerides that are liquid at room temperature are called___________.
|
Show list when done
List 5 things you learned about enzymes.
List 5 things learned about macromolecules. |
Support Us on Ko-fi