Enzymes are highly selective and substrate-specific catalysts that work by lowering activation energy for reactions thus increasing the rate of metabolic reactions. In enzymatic reactions, substrates are molecules binding onto enzymes' active sites to form enzyme-substrate complexes (Cornish-Bowden, 2004). Lactose is a disaccharide sugar commonly found in milk and lactase is the enzyme responsible for catalyzing lactose into its subsequent monosaccharide products; glucose and galactose. In line with this, lactose

The solution started out as blue/black at T=0. There was no further change observed until T=3 minutes where the solution began turning a lighter color. At T=4.5 it changed to amber and began to lighten. At T=8.5 it changed to clear and the starch was used up. Room Temperature Tube The second test tube was allowed to maintain a room temperature of 24 degrees Celsius the room temperature tube had an

Lipases digest fat and fat soluble vitamins. Enzyme.com reports, "Lipase deficient people have decreased cell permeability, meaning nutrients cannot get in and the waste cannot get out of the cell. For example, diabetics are lipase deficient and cannot get glucose into their cells, and wastes or unwanted substances cannot get out." Heart disease can come from this. Cellulase deficiency can lead to sugar or gluten intolerance. Enzyme.com writes, "Cellulase deficiency is

Cellulase helps to digest cellulose, which is the main component of fibrous diets. In patients with yeast overgrowth (Candida symptoms) the use of cellulase enzyme can be very effective. Yeast cell membrane contains a chemical known as chitin, which is very similar in structure to cellulose. Thus the use of cellulase enzyme helps breakdown this structure and effectively control yeast growth. Most enzyme supplements include plant derived Cellulase. The

Enzymes 1. How does temperature affect enzyme function? Every enzyme demonstrates maximum activity at a particular temperature known as its optimum temperature. Generally, all enzymes are inactivated at temperatures below 10°C and get denatured (lose its three-dimensional protein nature) above its optimum temperature (Seager & Slabaugh 2010). Experiments conclude that enzyme activity increases by almost ten percent coupled to each degree rise in temperature until it reaches its optimum state and declines beyond