Term
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Definition
| something that speeds up the rate of a chemical reaction without being used up or changed in the process |
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Term
| How does a catalyst speed up a chemical reaction |
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Definition
| it lowers the activation energy required for the reaction to occur |
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Term
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Definition
| the activiation energy that must be overcome for a chemical reaction to proceed |
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Term
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Definition
| biological catalysts that allow the chemical reactions of living organisms (metabolic reactions) to proceed smoothly and efficiently. Usually globular proteins that are highly specific in the reactions they will catalyze. |
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Term
| define thermal optimum as it pertains to enzymes |
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Definition
| the tempurature range at which the enzyme works most efficiently |
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Term
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Definition
| the pH range at which an enzyme works most efficiently |
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Term
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Definition
| the deactivation of enzymes by temperatures above their thermal optimum. |
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Term
| define irreversible denaturation |
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Definition
| permenant, tertiary structure changes to enzymes that occur when temperatures are too high outside the enzymes thermal optimum range |
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Term
| Who do temps and pHs above and below optimal levels inactive enzymes? |
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Definition
| they alter the hydrogen bonding of the alpha helix |
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Term
| what do certain poisons (mercury) do to enzyme |
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Definition
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Term
| Are enzymes vital for life? |
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Definition
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Term
| Introduced in 1878 from the Greek word "in yeast" |
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Definition
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Term
| simplest bacterium has _____ enzymes |
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Definition
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Term
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Definition
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Term
| how does papain tenderize steak |
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Definition
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Term
| List two processes that enzymes are used for outside the body |
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Definition
| tenderizing food and cleaning |
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Term
| the hdrolysis of sucrose is a |
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Definition
| enzyme-catalyzed reaction |
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Term
| What part of an enzyme fits with the substrate? |
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Definition
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Term
| name two features of modern enzyme noenclature |
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Definition
| 1. the name corresponds to the sustrate name (sucrose), the name ends in "ase"....sucrase for sucrose. |
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Term
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Definition
| the solid portion (curd) of milk that has been separated from the liquid portion (whey) |
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Term
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Definition
| primarily a protein (casein) and milk fat |
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Term
| list two different kinds of cheese producation |
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Definition
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Term
| define sour milk production |
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Definition
| controlled souring of milk permits goagulation and separation of the whey from the casein |
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Term
| define rennet cheese production |
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Definition
| milk is coagulated or curdled by an enzymatic process. |
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Term
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Definition
| enzyme extracted from fourth stomach of unweaned calves and used in chees production |
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Term
| what is rennin replaced by a few weeks after the birth |
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Definition
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Term
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Definition
| a brine extract of rennin from the stomach of 2-4 week old calves |
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Term
| What keeps caseins in solution in uncoagulated milk? |
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Definition
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Term
| What does rennet do to kappa casein? |
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Definition
| in breaks it into two parts, causing them to precipitate out of the milk solution which leads to coagulation, shortening the casein protein, squeezing water out and trapping the fat globules |
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Term
| List the 8 steps in cheese making |
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Definition
| 1. culturing (acidification) 2. Coagulation 3. Cutting 4. Cooking 5. Firming 6. Draining 7. Pressing 8. Aging |
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Term
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Definition
| an enzyme that is secreted by the pancrease into the duodenum (upper small intestine). It catalyzes the hydrolysis of fat molecules into their component parts too allow absorbstion into the bloodstream. Optimal pH of 8 |
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Term
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Definition
| secreted into the duodenum by the liver and stored i the gallbladder. its alkalinity helps to neutralize acids from the stomach and contributes to an intestinal pH of 8, wich is optimal for lipase activity. Also emulsifcation of fat to assist in digestion |
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Term
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Definition
| breaking down of large droples into very tiny droplets NOT DIGESTION. aids digestion by exposing more fat molecules to the lipase so the enzyme can hydrolyze them faster |
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Term
| How does disgetion differ from emulsification? |
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Definition
| digestion breaks down molecules, emulsification separates large drops of molecules into smaller drops of molecules, but the molecules remain whole. |
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