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Chapter 6. Digestion and Human Health. Visualizing the Digestive System. Macromolecules. Formation/Degradation of macromolecules. HYDROLYSIS (addition of water) separates macromolecules such as carbohydrates, lipids, and proteins. Carbohydrates – into monosaccharides
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Chapter 6 Digestion and Human Health
Formation/Degradation of macromolecules • HYDROLYSIS (addition of water) separates macromolecules such as carbohydrates, lipids, and proteins. • Carbohydrates – into monosaccharides • Lipids – into glycerol and fatty acids • Proteins – into amino acids and peptide bonds. • DEHYDRATION (removal of water) forms the subunits back into their macromolecule shape.
Enzyme Structure and Function Enzymes are large proteins that speed up chemical reactions The active site is the location on the enzyme where the substrate binds and the reaction takes place with the help of a coenzyme. Enzyme and substrate fail to bind if their shapes do not match exactly.. The enzyme itself is unaffected by the reaction.
Factors affecting Enzyme Actions The rate of an enzyme-catalyzed reaction is affected by the concentration of substrate and the concentration of the enzyme that works on it. In addition, any chemical or physical factor that alters the enzyme’s three-dimensional shape—such as temperature and pH—can affect the enzyme’s ability to catalyze the reaction.
