Factors affecting enzymes

What are enzymes made of?

• Sugars

• Proteins

• Fats

• Water

What is the part of the enzyme where the substrate fits called?

• Active site

• Reaction point

• Energy zone

• Hot spot

What happens to an enzyme if it gets too hot?

• It works better forever

• It turns into water

• It denatures and stops working

• It freezes

What is the "optimum temperature" for most human enzymes?

• 0°C

• 25°C

• 37°C

• 100°C

If the pH is too low or too high, what happens to an enzyme?

• It speeds up

• It changes shape and stops working

• It becomes more solid

• Nothing happens

What does "denature" mean?

• The enzyme gets stronger

• The enzyme gets colder

• The enzyme changes shape and can’t work

• The enzyme disappears

Which graph best shows the effect of temperature on enzyme activity?

• A straight line going up

• A curve that rises and then falls

• A zigzag line

• A flat line

What happens when substrate concentration increases (but the enzyme amount stays the same)?

• Enzyme activity goes down

• Enzyme activity stays the same

• Enzyme activity increases then levels off

• The enzyme melts

Why does enzyme activity level off at high substrate concentration?

• The enzyme is full and can’t go faster

• The substrate disappears

• pH gets too high

• There is too much heat

What is the "lock and key" model in enzymes?

• Enzymes use keys to open cells

• The enzyme and substrate fit perfectly together

• Enzymes lock themselves to proteins

• Substrates are keys that open cell walls