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Cambridge (CIE) IGCSE Biology Your notes

Enzymes
Contents
Enzymes
Enzyme Investigations
Enzyme Action & Specificity
Enzymes & Temperature
Enzymes & pH

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Enzymes
Your notes
What Are Enzymes?
Enzymes are:
Catalysts that speed up the rate of a chemical reaction without being changed or used up in the
reaction
Proteins
Biological catalysts (biological because they are made in living cells, catalysts because they
speed up the rate of chemical reactions without being changed)
Necessary to all living organisms as they maintain reaction speeds of all metabolic reactions (all
the reactions that keep an organism alive) at a rate that can sustain life
For example, if we did not produce digestive enzymes, it would take around 2 - 3 weeks to
digest one meal; with enzymes, it takes around 4 hours

How Do Enzymes Work?

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Enzyme substrate specificity

Enzymes are specific to one particular substrate (molecule/s that get broken down or joined together
in the reaction) as the enzyme is a complementary shape to the substrate
The product is made from the substrate(s) and is released

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Enzyme specificity: lock and key model of enzyme activity

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Enzyme Investigations
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Investigating the Effect of Temperature on Amylase
Starch solution is heated to a set temperature
Iodine is added to wells of a spotting tile
Amylase is added to the starch solution and mixed well
Every minute, droplets of solution are added to a new well of iodine solution
This is continued until the iodine stops turning blue-black (this means there is no more starch left in
the solution as the amylase has broken it all down)
Time taken for the reaction to be completed is recorded
Experiment is repeated at different temperatures
The quicker the reaction is completed, the faster the enzyme is working

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Investigating the effect of temperature on enzyme activity

Investigating the Effect of pH on Amylase

Place single drops of iodine solution in rows on the tile
Label a test tube with the pH to be tested
Use the syringe to place 2cm3 of amylase in the test tube
Add 1cm3 of buffer solution to the test tube using a syringe
Use another test tube to add 2cm3 of starch solution to the amylase and buffer solution, start the
stopwatch whilst mixing using a pipette
After 10 seconds, use a pipette to place one drop of mixture on the first drop of iodine, which should
turn blue-black
Wait another 10 seconds and place another drop of mixture on the second drop of iodine
Repeat every 10 seconds until iodine solution remains orange-brown
Repeat experiment at different pH values - the less time the iodine solution takes to remain orange-
brown, the quicker all the starch has been digested and so the better the enzyme works at that pH

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Investigating the effect of pH on enzyme activity

Examiner Tips and Tricks

Describing and explaining experimental results for enzyme experiments is a common type of exam
question so make sure you understand what is happening and, for a 7, 8 or 9, can relate this to
changes in the active site of the enzyme when it has denatured, or if it is a low temperature, relate it
to the amount of kinetic energy the molecules have.

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Enzyme Action & Specificity

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Enzyme Action & Specificity: Extended
Extended Tier Only
Enzymes are specific to one particular substrate(s) as the active site of the enzyme, where the
substrate attaches, is a complementary shape to the substrate
This is because the enzyme is a protein and has a specific 3-D shape
This is known as the lock and key hypothesis
When the substrate moves into the enzyme’s active site they become known as the enzyme-substrate
complex
After the reaction has occurred, the products leave the enzyme’s active site as they no longer fit it and
it is free to take up another substrate

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How enzymes work

1. Enzymes and substrates randomly move about in solution
2. When an enzyme and its complementary substrate randomly collide - with the substrate fitting into the
active site of the enzyme - an enzyme-substrate complex forms, and the reaction occurs.
3. A product (or products) forms from the substrate(s) which are then released from the active site. The
enzyme is unchanged and will go on to catalyse further reactions.

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Enzymes & Temperature

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Enzymes & Temperature: Extended
Extended Tier Only
Enzymes are proteins and have a specific shape, held in place by bonds
This is extremely important around the active site area as the specific shape is what ensures the
substrate will fit into the active site and enable the reaction to proceed
Enzymes work fastest at their ‘optimum temperature’ – in the human body, the optimum temperature
is 37⁰C
Heating to high temperatures (beyond the optimum) will break the bonds that hold the enzyme
together and it will lose its shape -this is known as denaturation
Substrates cannot fit into denatured enzymes as the shape of their active site has been lost
Denaturation is irreversible - once enzymes are denatured they cannot regain their proper shape and
activity will stop

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Effect of temperature on enzyme activity

Increasing the temperature from 0⁰C to the optimum increases the activity of enzymes as the more
energy the molecules have the faster they move and the number of collisions with the substrate
molecules increases, leading to a faster rate of reaction
This means that low temperatures do not denature enzymes, they just make them work more slowly

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Graph showing the effect of temperature on the rate of enzyme activity

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Enzymes & pH
Your notes
Enzymes & pH: Extended
Extended Tier Only
The optimum pH for most enzymes is 7 but some that are produced in acidic conditions, such as the
stomach, have a lower optimum pH (pH 2) and some that are produced in alkaline conditions, such as
the duodenum, have a higher optimum pH (pH 8 or 9)
If the pH is too high or too low, the bonds that hold the amino acid chain together to make up the
protein can be destroyed
This will change the shape of the active site, so the substrate can no longer fit into it, reducing the rate
of activity
Moving too far away from the optimum pH will cause the enzyme to denature and activity will stop

Effect of pH on enzyme activity

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Graph showing the effect of pH on rate of activity for an enzyme from the duodenum

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