Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

19. Enzymes

Factors Affecting Enzyme Activity

GOB Chemistry

19. Enzymes

Factors Affecting Enzyme Activity

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5:02 minutes

Problem 56b

Textbook Question

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be added to milk and the milk then refrigerated for 24 hours.
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b. What might happen to the enzyme if the Lactaid were stored at 55 °C?

Verified step by step guidance

Understand the role of enzymes: Enzymes are biological catalysts that speed up chemical reactions. They are proteins and have a specific three-dimensional structure that is crucial for their function.

Recognize the effect of temperature on enzymes: Enzymes have an optimal temperature range in which they function most effectively. For most enzymes in the human body, this range is around 37 °C (body temperature).

Consider the impact of high temperatures: At temperatures significantly above the optimal range, such as 55 °C, the enzyme's structure can become denatured. Denaturation involves the breaking of bonds that maintain the enzyme's shape, causing it to lose its functionality.

Relate this to the problem: If Lactaid (which contains the enzyme lactase) is stored at 55 °C, the enzyme may denature, rendering it unable to break down lactose effectively. This would make the product ineffective for lactose-intolerant individuals.

Conclude the importance of proper storage: To preserve the enzyme's activity, Lactaid should be stored at a temperature within its recommended range, typically refrigeration (around 4 °C), to prevent denaturation and maintain its effectiveness.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Lactase Enzyme Function

Lactase is an enzyme that breaks down lactose, a disaccharide found in milk, into glucose and galactose, which can be easily absorbed by the body. In individuals who are lactose intolerant, the body produces insufficient lactase, leading to digestive issues when consuming dairy products. Understanding the role of lactase is crucial for comprehending how Lactaid aids in digestion.

Enzyme Stability and Temperature

Enzymes are proteins that function optimally within a specific temperature range. Storing Lactaid at 55 °C may denature the lactase enzyme, altering its structure and rendering it ineffective. This concept highlights the importance of temperature control in maintaining enzyme activity and effectiveness in digestive aids.

Impact of Denaturation

Denaturation refers to the process where an enzyme's three-dimensional structure is altered, often due to extreme temperatures or pH levels, leading to a loss of function. If Lactaid is stored at an inappropriate temperature, the lactase may denature, preventing it from breaking down lactose and thus failing to alleviate lactose intolerance symptoms.

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Related Practice

Textbook Question

Trypsin, a peptidase that hydrolyzes polypeptides, functions in the small intestine at an optimum pH of 7.7 to 8.0. How is the rate of a trypsin-catalyzed reaction affected by each of the following conditions?

b. running the reaction at 75 °C

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Textbook Question

Pepsin, a peptidase that hydrolyzes proteins, functions in the stomach at an optimum pH of 1.5 to 2.0. How is the rate of a pepsin-catalyzed reaction affected by each of the following conditions?

a. changing the pH to 5.0

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Textbook Question

The following graph shows the activity versus pH curves for pepsin, sucrase, and trypsin. Estimate the optimum pH for each.

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Textbook Question

Refer to the graph in problem 16.45 to determine if the reaction rate in each condition will be at the optimum rate or not.

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a. trypsin, pH 5.0

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Textbook Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

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a. The directions for a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why?

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Textbook Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

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b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

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Textbook Question

Why do enzymes function only under mild conditions?

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