Laboratory Study Guide,

Enzymes

Type your email address in the space provided.

Type your full name in the space provided.

Read:

Enzymes, pp 1-7.

Terms to Know in This Chapter:

protein (sing.) [PRO teen]

catalyst (sing.) [CAT ah list]

conformation [con for MAY shun]

primary structure

secondary structure

tertiary structure

quaternary structure

amino acid (sing.) [ah ME no]

globular [GLOB you lar]

substrate (sing.) [SUB strate]

product

active site

specificity [speh seh FISS eh tee]

proteinase (sing.) [PRO tee ah naze]

maltase [MALL taze]

oxidase [OX eh daze]

denature [de NAY ture]

optimum [OP teh mum] temperature

optimum pH

heavy metal

amylase [AM eh laze]

pepsin [PEP sin]

trypsin [TRIP sin]

broemlin [BRO me lin]

hydrolysis [high DROL eh siss]

gelatin [GEL ah tin]

glucose [GLUE kose]

galactose [gah LACK tose]

fermentation [fur men TAY shun]

carbon dioxide [die OX ide]

ethyl alcohol [ETH ul] [AL co hol]

digestion [die GEST shun]

salivary amylase

maltose [MALL tose]

Benedict's solution [BEN eh dicks]

catalase [CAT ah laze]

hydrogen peroxide [pur ROX ide]

superoxide radical [soo per OX ide]

hydroxide ion [high DROX ide]

manometer [mah OHM eh tur]

What You Need to Know:

You should be able to:

1. name two functions of proteins,
2. explain what is meant by conformation and give the four possible conformations of proteins,
3. explain which conformation enzymes typically exhibit,
4. explain how enzymes serve as catalysts utilizing the terms active sites and substrates,
5. name some basic enzymes and give their functions,
6. describe the ways to denature proteins (and thus enzymes),
7. perform an experiment demonstrating the role of temperature in enzyme activity,
8. demonstrate heat denaturation of enzymes using bromelin,
9. demonstrate enzyme specificity by using yeast and glucose and galactose in a fermentation experiment,
10. demonstrate hydrolysis of starch by performing an exeriment using salivary amylase,
11. perform an experiment demonstrating the role of pH in enzyme activity, and
12. explain how catalse breaks hydrogen peroxide down into safe byproducts and demonstrate this through experimentation.

Exercises: Fill in the Blank.

1. Enzyme terminology does not use the term reactants. Instead, it uses the term .
2. Enzymes typically have this conformation of proteins. .
3. There are three major ways enzymes may become denatured. They are
   a. ,
   b. , and
   c. .
4. What is the name of the enzyme that digests maltose?
5. The enzyme that does not allow fresh pineapple to "gel" Jello is .
6. Why did the pineapple extract you boiled allow the Jello to gel? (Text will scroll.)
7. The enzyme in yeast for fermentation is specific for .
8. What is the gas produced in the fermentation experiment?

   TEST TUBE	AMYLASE	DISTILLED WATER	1% STARCH	BENEDICT'S
   1	0 ml	1 ml	1 ml	2 ml
   2	1 ml	1 ml	0 ml	2 ml
   3 (preboiled)	1 ml	1 ml	1 ml	2 ml
   4	1 ml	1 ml	1 ml	2 ml

   Using the above table, answer questions 9-11.

9. There are two controls in the above experiment. Which two tubes are the controls? .
10. Why did tube # 3 not test positive for a reducing sugar? (Text will scroll.)
11. Which tube(s) will test positive for a reducing sugar?
12. What two products are formed when catalase acts on hydrogen peroxide?
    a.
    b.
13. A manometer measures (Text will scroll.)

Exercises: Multiple Choice. Select the Best Answer.

1. Hydrogen peroxide breaks down into oxygen gas and water in the presence of the enzyme
   

   (1) ptyalin.
   

   (2) amylase.
   

   (3) catalase.
   

   (4) pepsin.
   

   (5) bromelin.

2. Which enzyme is found in pineapple?

   (1) ptyalin
   

   (2) amylase
   

   (3) catalase
   

   (4) pepsin
   

   (5) bromelin

3. Which enzyme is used in the hydrolysis of starch?
   

   (1) ptyalin
   

   (2) amylase
   

   (3) catalase
   

   (4) pepsin
   

   (5) bromelin

4. The change in conformation of proteins is called
   

   (1) transformation.
   

   (2) denaturation.
   

   (3) substantiation.
   

   (4) enzyme specificity.
   

   (5) more than one answer is correct.

5. In the fermentation experiment, enzyme specificity was for
   

   (1) glucose
   

   (2) galactose
   

   (3) maltose
   

   (4) starch
   

   (5) More than one answer is correct.