Asked by: matchette-ga
List Price: $7.00
15 Nov 2003 04:56 PST
Expires: 15 Dec 2003 04:56 PST
Question ID: 276081
Enzymes are noy changed in chemical reactons. If enzymes were changed or were used up by reaction, how would this affect the rate of catalyzed reactions
Answered By: blazius-ga on 15 Nov 2003 08:09 PST
Your question is answered on a web page on Louis J. Gross's website. Gross is a professor of evolutionary biology at the University of Tenessee. http://www.tiem.utk.edu/~gross/bioed/webmodules/enzymes.htm I recommend you read this web page yourself, as it gives a step-by-step explanation of enzyme catalyzed reactions. The relevant key facts from this page are: - enzymes are proteins that speed up the rate of a chemical reaction without being used up - the rate of a chemical reaction is affected by the total number of enzymes as well as the concentration of substrates - in the presence of enzymes the reaction rate is higher, especially when there are enough enzymes to handle the amount of substrates present This is illustrated in this graph: http://www.tiem.utk.edu/~gross/bioed/webmodules/enzyme1.gif If enzymes were changed (i.e., became less active or even inactive) or used up in the reaction, the reaction rate would slow down and approach the rate for a reaction with no enzymes present. If this does not answer your question, please request an answer qualification. If it helped you, please feel free to add a rating to the answer.
From: naeslund-ga on 18 Nov 2003 10:29 PST
"- enzymes are proteins that speed up the rate of a chemical reaction without being used up - the rate of a chemical reaction is affected by the total number of enzymes as well as the concentration of substrates - in the presence of enzymes the reaction rate is higher, especially when there are enough enzymes to handle the amount of substrates present" Hmm.. Sounds about right, BUT from what I know, enzymes can also start a chemical reaction that wouldnt occur without the enzyme being present.. An example: Milk fat doesnt decompose by itself, but if you add Lipase enzymes ( from Pencilium Roquefortii for example ) the fat will start decomposing.. In other words: The fat develops a rancid taste.. This is sometimes utilised in the production of cheese. Particularly Feta and Bluecheese. More info here: http://www.foodsci.uoguelph.ca/dairyedu/grading.html#rancid /naeslund
From: blazius-ga on 19 Nov 2003 02:06 PST
I do not agree with naeslund's comment. Enzymes can only speed up a reaction that is already taking place, they cannot trigger a reaction that does not occur without the precence of the enzyme. However, the reaction rate of the non-catalyzed reaction may be so slow that it is not practically detectable.
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