- #1
ambzrose
- 8
- 0
can anyone help me understand what happens when a plain soda cracker or a non salty chip is chewed - and after a while before its swollowed. It will slowly taste sweeter. How deos enzyme action cause this effect?
Enzymes speed up chemical reactions by lowering the activation energy required for the reaction to occur. This means that less energy is needed for the reaction to take place, making it occur faster.
Enzymes play a crucial role in digestion by breaking down large molecules in food into smaller molecules that can be absorbed by the body. For example, amylase breaks down carbohydrates into simple sugars, while proteases break down proteins into amino acids.
Enzymes have a specific shape that allows them to bind to specific substrates. This shape is determined by the sequence of amino acids in the enzyme, and it is complementary to the shape of the substrate. This is often referred to as the "lock and key" model.
Yes, enzymes can be denatured by extreme temperatures, pH levels, or chemical substances. When denatured, the enzyme's shape changes, making it unable to bind to its substrate and carry out its function.
Inhibitors can either decrease or completely stop enzyme activity. Competitive inhibitors bind to the active site of the enzyme, preventing the substrate from binding. Non-competitive inhibitors bind to a different site on the enzyme, causing a change in its shape and reducing its activity.