curdling is clumping of milk proteins cottage cheese separates milk into curds (solid) and whey...

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ENZYMES MAKE IT HAPPEN!

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Page 1: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

ENZYMES MAKE IT HAPPEN!

Page 2: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Dairy

Page 3: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Dairy

Page 4: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Curds

Curdling is clumping of milk proteins Cottage cheese

Separates milk into curds (solid) and whey (liquid) Little Miss Muffett

Most basic form of cheese

Page 5: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

How & Why Cheese ?

• Milk stored in stomach bags quickly curdled• Curds lasted a long time; are edible

and nutritious• Caused by an enzyme called Rennin

Page 6: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Enzymes act as catalysts

A. What is a catalyst?

B. What is an enzyme?

C. Josh says enzymes cause reactions to take place. Is this true?

Page 7: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Enzymes

A. What is a enzyme functionally?A molecule that makes a reaction more likely to happen.B. What is an enzyme physically?A protein or RNA molecule that catalyzes reactions.C. Josh says enzymes cause reactions to

take place. Is this true? No! Enzymes only help reactions take place.

Page 8: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

An Abstract View of what Enzymes do

• Substrate: molecule being acted on.• Active site: where substrate interacts

with enzyme• Product: molecule produced after

enzyme action.

Page 9: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

An Abstract View of what Enzymes do – Part 2

• Makes reaction more likely to happen• Enzyme breaks a bond in substrate• Substrate can now bond with

reactant• There are other enzyme behaviors!

Page 10: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Movement and Meetings

How do molecules move? How enzyme, substrate and other reacting

molecules find each other? What type movement patterns could make

interactions possibe?

Ideas? Talk about it in your groups for a few minutes

Page 11: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

StarLogo TNG

Used to make Models of Movement and Meetings

You will use StarLogo to make a simulation that

Models biological processes

Page 12: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Inhibitors

Competitive Inhibition

• Inhibitors ___________?_______________.• Competitive inhibition: ________?

_______.

Page 13: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Inhibitors

Competitive Inhibition

• Inhibitors prevent enzymes from binding.• Competitive inhibition: The

inhibitor binds in the active site, preventing the substrate from binding.

Page 14: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Inhibitors

Allosteric Inhibition

• Inhibitors prevent enzymes from binding.• Allosteric inhibition: _______?

__________.

Page 15: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Inhibitors

Allosteric Inhibition

• Inhibitors prevent enzymes from binding.• Allosteric inhibition: The inhibitor

binds in the inhibitor site, changing the conformation of the active site.

Page 16: Curdling is clumping of milk proteins  Cottage cheese  Separates milk into curds (solid) and whey (liquid)  Little Miss Muffett  Most basic

Reactant Concentrations

How does the concentration of substrate affect the reaction rate?

How does the concentration of enzyme affect the reaction rate?

How does the concentration of inhibitors affect the reaction rate?