Lesson 12 FACTORS AFFECTING ENZYME
Lesson 12 FACTORS AFFECTING ENZYME
Lesson 12 FACTORS AFFECTING ENZYME
General Biology1
Quarter 1 – Module 12 :
Factors Affecting Enzyme
Activity
Science – Grade 11
Alternative Delivery Mode
Quarter 1 – Module : Factors Affecting Enzyme Activity
First Edition, 2020
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General Biology 1
Quarter 1 – Module 12:
Factors Affecting Enzyme
Activity
Introductory Message
For the facilitator:
This module was collaboratively designed, developed and reviewed by educators both
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level of mastery in achieving the learning
competency.
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What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the nature of Biology. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.
But the order in which you read them can be changed to correspond with the
textbook you are now using.
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What I Know
Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. Each enzyme only has 1 substrate that will fit its active site. What is this called?
A. denaturation C. reusability
B. fragility D. specificity
3. Some people cannot digest milk products because they lack a specific enzyme.
Which enzyme would be used to break down the lactose in milk?
A. Hydroxylase C. Maltase
B. Lactase D. Peroxisomes
4. The part of the enzyme where the substrate binds is called the:
A. active site C. inhibitor
B. catalyst D. large subunit
5. The active site of an enzyme differs from an antibody-antigen binding site in that
the enzyme active site
A. catalyzes a chemical reaction.
B. contains modified amino acids.
C. is complementary to a specific ligand.
D. contains amino acids without sidechains.
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10. Which of these is NOT true?
A. Extreme pH can denature enzymes.
B. Enzymes speed up chemical reactions.
C. Enzymes can only be used once in a chemical reaction.
D. Enzymes can denature (change shape) when the temperature gets too high.
11. Enzyme A digests proteins in the stomach (environment with a pH of 2). Enzyme
B digests proteins in the small intestine (environment with a pH of 8). Which of
the following is NOT true?
A. Enzyme A works best in acidic conditions.
B. Enzyme A helps in the hydrolysis of proteins.
C. Enzyme A can also work in the small intestine.
D. Enzyme A would be denatured in the small intestine.
12. Trypsin has an optimum temperature of 35°C and an optimum pH of 7.5. What
would happen if the pH changed to 3?
A. Reaction rate will not change.
B. Sucrase would continue to work the same
C. The reaction sucrase catalyzes would speed up
D. The reaction sucrase catalyzes would slow down
13. The diagram provided shows an enzyme that has undergone a sudden change
in pH. What happened to this enzyme?
14. Some bacteria live in hot springs. Their cells contain enzymes that function best
at temperatures of 70 °C or higher. At the temperature of 50 °C, how will the
enzymes in these bacterial cells most likely be affected?
A. The enzymes will be destroyed by lysosomes
B. The enzymes will lose their bond structure and fall apart.
C. The enzymes will require less energy to function than at 70 °C.
D. The enzymes will not increase the rate of reactions as much as they would at
70 °C.
15. The human body maintains a temperature of around 98.6 degrees at all times.
Enzymes are involved in almost every chemical reaction in the body. Which of
the following describes the connection between these two statements?
A. Enzymes function best at a specific temperature.
B. The body needs to be warm to prevent hypothermia.
C. There is no connection between the two statements.
D. The body is kept relatively warm to prevent too much enzyme action.
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Lesson
Factors Affecting Enzyme
1 Activity
Enzymes are basically protein molecules with a special physiological function. They
catalyze and speed up chemical reactions, thus saving energy use in the cell. Some
enzymes need co-factor such as metal and other molecules. Some examples of
enzymes are amylase that performs partial digestion in our mouth; kinases which
perform signal transduction. By modifying the structure of a certain substrate, the
reaction becomes faster for the cell. They participate both in anabolism and
catabolism.
What’s In
Last module we have learn about oxidation- reduction reaction which is a type of
chemical reaction that involves a transfer of electrons between two species. It is any
chemical reaction in which the oxidation number of a molecule, atom, or ion change
by gaining or losing an electron. Redox reactions are common and vital to some of
the basic functions of life, including photosynthesis, respiration, combustion, and
corrosion or rusting. The two species that exchange electrons in a redox reaction are
given special names. The ion or molecule that accepts electrons is called the oxidizing
agent; by accepting electrons it causes the oxidation of another species. Conversely,
the species that donates electrons is called the reducing agent; when the reaction
occurs, it reduces the other species. In other words, what is oxidized is the reducing
agent and what is reduced is the oxidizing agent.
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What’s New
An organism can create its own molecules to slow down and stop the activity of
enzymes and proteins. At other times, enzymes can be controlled by poisons and
contaminants, such as herbicides. There are many factors that can regulate enzyme
activity including temperature, activators, pH levels, and inhibitors. Try to
accomplish Activity 1 then identify how some environmental factors affects enzyme
activity.
a. Using a graphing paper, draw a line graph of the results of the effects of
temperature on a typical enzyme reaction rate. Use a smooth hand drawn
line to join the points
b. What is the best temperature for this enzyme to work?
c. Most enzymes work at this temperature in humans, why do you think this is?
pH Reaction rate
1.0 8.5
1.5 10.0
2.0 8.5
2.5 7.0
3.0 5.5
3.5 3.0
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a. Draw a line graph of the results of the effects of pH on the enzyme pepsin’s
reaction rate. Use a smooth hand drawn line to join the points
b. What is the best pH for this enzyme to work? (try and be quite accurate)
c. Where is this enzyme found?
d. Why do you think it works best at such an acidic pH?
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What is It
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Figure 2. The pH Profile of β-Glucosidase
Source: Western Oregon University
Extremely high or low pH values generally result in complete loss of activity for most
enzymes. pH is also a factor in the stability of enzymes. As with activity, for each
enzyme there is also a region of pH optimal stability. The optimum pH value will vary
greatly from one enzyme to another, as Table I shows:
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the rate of binding of the substrate to the active site. These effects are often
reversible. For example, if we take an enzyme with an optimal pH (pHopt) of 7.0 and
place it in an environment at pH 6.0 or 8.0, the charge properties of the enzyme and
the substrate may be suboptimal, such that binding and hence the reaction rate are
lowered. If we then readjust the pH to 7.0, the optimal charge properties and hence
the maximal activity of the enzyme are often restored.
Initially, when the substrate concentration is increased, the rate of reaction increases
considerably. However, as the substrate concentration is increased further the effects
on the reaction rate start to decline, until a stage is reached where increasing the
substrate concentration has little further effect on the reaction rate. At this point the
enzyme is considered to be coming close to saturation with substrate and
demonstrating its maximal velocity (Vmax). Note that this maximal velocity is, in fact,
a theoretical limit that will not be truly achieved in any experiment, although we
might come very close to it.
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The two constants a and b thus allow us to describe this hyperbolic relationship, just
as with a linear relationship (y = mx + c), which can be expressed by the two
constants m (the slope) and c (the intercept). We have in fact already defined the
constant a — it is Vmax. The constant b is a little more complex, as it is the value on
the x-axis that gives half of the maximal value of y. In enzymology we refer to this as
the Michaelis constant (Km), which is defined as the substrate concentration that
gives half-maximal velocity.
Our final equation, usually called the Michaelis–Menten equation, therefore becomes:
Michaelis constants have been determined for many of the commonly used enzymes.
The size of Km tells us several things about a particular enzyme.
The substrate with the lowest Km upon which the enzyme acts as a catalyst is
frequently assumed to be enzyme's natural substrate, though this is not true for all
enzymes.
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What’s More
This worksheet covers how temperature and pH affect the rate of enzyme
catalyzed reactions. Write your answers in a blank paper.
1. Consider the graph below:
Label the optimum temperature for the enzyme as ‘A’
Label the point at which the enzyme has been completely denatured as ‘B’
a) Which of these lines is more likely to indicate the enzyme found in the
stomach? Explain your answer.
b) Both these enzymes have the same optimum pH, TRUE or FALSE?
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4. Explain, in terms of bonding, why the rate of reaction gradually falls once the
pH increases above the optimum rather than denaturing straight away
5. An enzyme-controlled reaction was carries out at 36°C. After 3 minutes, 240 cm3
of product had been produced. Calculate the rate of reaction is cm 3/s.
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What I Have Learned
There are several factors that affect the speed of an enzyme’s action, such as
the concentration of the substrate, temperature, and hydrogen ion concentration
(pH):
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What I Can Do
Have you ever wondered why potato slices turn brown once you cut them, or why a
yellow banana gets dark spots over time? Both of these phenomena have the same
cause: enzymatic browning triggered by an enzyme called polyphenol oxidase (PPO).
In this activity you will find out how this enzyme works by turning a banana from
yellow to brown in just a matter of seconds. Then you will explore how you can keep
your potato slices looking fresh.
Materials:
Banana (yellow with no brown spots)
Stove
Pot
Water
Timer
Adult helper
Potato
Cutting board
Knife
Lemon juice
Distilled vinegar
Milk
Additional one to two bananas (optional)
Fridge (optional)
Tape (optional)
Other fruits and vegetables to test (optional)
Preparation:
16. Fill a pot with tap water.
17. Place the pot on the stove and heat the water until boiling. Always use caution
and adult help when working around very hot water.
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Procedure:
1. Take one of your bananas and look closely at its peel. What color is it? Do you
see any brown spots?
2. Carefully dip the bottom third of the banana into the boiling water for 30
seconds. What happens to the banana when you submerge it in hot water?
3. After the 30 seconds remove the banana from the boiling water and observe it
for another three minutes. What do you notice? Does the banana look different
after a while? How?
4. When the banana has cooled down, peel the banana. Look at the fruit that
was inside the peel. Did you expect the banana to look like that?
5. Cut two slices from the potato on a cutting board. Place each slice onto its
side. How do they look?
6. Pierce one of the potato slices with a fork several times. Then observe both
slices for 15 to 20 minutes. How do the potato slices change over time? Do
you notice a difference between the two slices? If yes, can you explain why?
7. Cut five more slices from the potato and place each slice on its side.
Immediately after cutting, sprinkle milk on top of the first slice, distilled
vinegar on the second slice, lemon juice on the third slice and water on the
fourth slice. Keep the last slice as is. Then pierce each potato slice several
times with a fork. What do you think these liquids will do to the potato?
Observe all five potato slices for another 15 to 20 minutes. How are the potato
slices different after 15 to 20 minutes? What did each liquid do to the potato
slice? Can you explain your results?
Assessment
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of these can destroy or permanently deactivate an enzyme?
A. Poison
B. High Acidity
C. Extreme Temperature
D. All of the Above
2. The main reason why rate of enzyme action increases with temperature initially
is?
A. The enzymes become denatured
B. Time passing, allowing more collisions to occur
C. The kinetic energy of enzymes and substrates increases
D. More substrate is produced, therefore the enzymes become saturated
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4. Enzymes need certain environmental conditions in order to function properly.
What happens when enzymes are heated to a high temperature?
A. die C. work better
B. denature D. change their amino acid sequence
A. 25°C
B. 30°C
C. 35°C
D. 40°C
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11. What is it called when an enzyme's shape is changed?
A. Delete C. Denature
B. Demolish D. Destroy
14. The graph below shows the rate of an enzyme-controlled reaction compared
to the concentration of substrates. Why does the graph plateau?
15. The active site of an enzyme differs from an antibody-antigen binding site in
that the enzyme active site ______?
A. catalyzes a chemical reaction.
B. contains modified amino acids.
C. is complementary to a specific ligand.
D. contains amino acids without sidechains.
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Additional Activities
References
“Chemistry.” Western Oregon University. Accessed May 11, 2020.
https://wou.edu/chemistry/courses/online-chemistry-textbooks/ch450-and-
ch451-biochemistry-defining-life-at-the-molecular-level/chapter-7-enzyme-
kinetics/.
“Factors Affecting Enzyme Activity: A-Level Biology Revision Notes.” A Level Biology,
March 27, 2020. https://alevelbiology.co.uk/notes/factors-affecting-enzyme-
activity/.
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Campbell, Camilla. “Factors Affecting Enzymes- Quiz”. Quizizz. Assessed May 15,
2020.
https://quizizz.com/admin/quiz/5d88de16891a61001a038369/factors-
affecting-enzymes.
CK-12 Foundation. “Nature of Enzyme Action”. CK-12. Assessed May 10, 2020.
https://www.ck12.org/book/cbse_biology_book_class_xi/section/10.16/.
ClaraJean. “Factors Affecting Enzyme Rate of Reaction.” TES Resources. Accessed
May 14, 2020. https://www.tes.com/teaching-resource/factors-affecting-
enzyme-rate-of-reaction-6334490.
CognitoEdu. “GCSE Biology (9-1) - Factors Affecting Enzyme Action - Worksheet.”
TES Resources. Accessed May 14, 2020. https://www.tes.com/teaching-
resource/gcse-biology-9-1-factors-affecting-enzyme-action-worksheet-
12023208.
Community Resource for Science.
http://www.crscience.org/lessonplans/NGSS/5_ToothpickaseEnzymes_1617.
pdf.
Heine, Busta. “Enzymes- Quiz”. Quizizz. Assessed May 15, 2020.
https://quizizz.com/admin/quiz/5809132cfbbb97fb2e78a4e2/enzymes#.
Libretexts. “Oxidation-Reduction Reactions.” Chemistry LibreTexts. Libretexts, June
5, 2019.
https://chem.libretexts.org/Bookshelves/Analytical_Chemistry/Supplemental
_Modules_(Analytical_Chemistry)/Electrochemistry/Redox_Chemistry/Oxidati
on-Reduction_Reactions.
Licuanan, Patricia B., 2016. Teaching Guide for Senior High School: General Biology
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Nagwa. “Worksheet: Factors Affecting Enzyme Action.” Nagwa. Accessed May 15,
2020. https://www.nagwa.com/en/worksheets/702178634958/.
Svoboda, Jessica. 2012. Jessica Svoboda Education Portfolio.
http://sites.stedwards.edu/educationportfolios-jsvobod/student-teaching/in-
the-classroom/lesson-plans/enzyme-lesson-plan/.
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