Category: Biology Second Paper

Physical characteristics of Enzyme

1. An enzyme is a type of protein.
2. It stays in cells as colloid.
3. It speeds up the rate of chemical reactions and remains unchanged at the end of the reaction.
4. Enzymes are thermosensitive, meaning enzyme activity increases with increasing temperature. Enzyme at 35-40 degrees C. Most effective at temp.
5. Enzyme activity is controlled by pH. All enzymes are most active at pH 5-9.
6. Enzyme activity is specific, that is, specific enzymes act on specific substrates.
7. Enzyme molecules are larger than substrate molecules.
8. Enzymes are large molecules with high molecular weight.
9. Enzyme activity is related to substrate concentration.
10. Exposure to strong light (ultraviolet rays) destroys enzyme activity.
11. Enzymes are produced only in living cells and require water to function.
12. The activity of enzymes is determined by their three dimensional structure.
13. Enzymes are produced only in living cells. It requires water to function.
14. It is soluble in water, glycerol and mild alcohol.

Characteristics of Enzyme

Physical characteristics of Enzyme
1. An enzyme is a type of protein.
2. It stays in cells as colloid.
3. It speeds up the rate of chemical reactions and remains unchanged at the end of the reaction.
4. Enzymes are thermosensitive, meaning enzyme activity increases with increasing temperature. Enzyme at 35-40 degrees C. Most effective at temp.
5. Enzyme activity is controlled by pH. All enzymes are most active at pH 5-9.
6. Enzyme activity is specific, that is, specific enzymes act on specific substrates.
7. Enzyme molecules are larger than substrate molecules.
8. Enzymes are large molecules with high molecular weight.
9. Enzyme activity is related to substrate concentration.
10. Exposure to strong light (ultraviolet rays) destroys enzyme activity.
11. Enzymes are produced only in living cells and require water to function.
12. The activity of enzymes is determined by their three dimensional structure.
13. Enzymes are produced only in living cells. It requires water to function.
14. It is soluble in water, glycerol and mild alcohol.

Chemical characteristics of Enzyme
1. Enzymes are made up of carbon, hydrogen, oxygen, nitrogen and sulphur.
2. All enzymes are proteins.
3. Amino acids that make up proteins are the basic building blocks of enzymes. The amino acid number and sequence of a specific enzyme is specific.
4. It exists in small amounts in chemical reactions.
5. High temperature (50-100°C) and exposure to ultraviolet rays destroy enzyme activity.
6. It is active in both acid and alkaline environment.
7. The enzyme is soluble in water, glycerol and mild alcohol.
8. Enzyme is degraded by ammonium sulphate, sodium chloride, picric acid etc.
9. Enzyme reactions can be unidirectional and bidirectional.
10. Enzyme action is accelerated in the presence of co-enzymes and co-factors.
11. The size of the substrate is smaller than the size of the enzyme.
12. Enzyme contains phosphorus, copper, zinc, iron, manganese, magnesium etc.

Discovery of enzymes

In 1752, scientist Rene Reamur first observed the action of digestive juices on food. In 1825, the scientist Berzelus observed that some substances produced by cells act as organic catalysts. Diastase enzyme was first discovered by French chemists Persoz and Payen in 1833. German physiologist Wilhelm Kuhne first used the term enzyme in 1878. In 1897, German scientist Edward Buchner identified zymase enzyme from sugar. For this he won the Nobel Prize in 1907. In 1926 scientist James B. Sumner) discovered urease enzyme from plant cells. Enzymes, he noted, are made up of proteins. Scientist John H. Northrop (1930-1935) crystallized pepsin, trypsin and chymotrypsin. Scientist Wendell M. Stanley (1930-1935) isolated the TMV protein.

Definition of Enzyme

The special type of protein that accelerates the speed of reaction by existing in small amounts in various types of biochemical reactions and remains unchanged subject to certain conditions at the end of the reaction is called enzyme. Enzymes are called biocatalysts. About 4,500 types of enzymes have been discovered so far. Enzymes are known as biocatalysts, cell ferments, monocatalysts, bio-regulators, life agents etc. The study of enzymes is called Enzymology.

Importance of grasshopper

1. Food chain: Grasshoppers are an important food in the grassland food chain. It is the favorite food of insects, spiders, reptiles, frogs, spiders, birds etc. in the food chain.
2. As human food: Grasshopper is one of the sources of protein. It is a favorite food of the people of South America, Africa, Japan, Vietnam, Philippines etc.
3. Nutrient cycle: Grasshopper’s excrement, shell and dead body mixed with the soil play an important role in the nutrient cycle of nature. Dr. Siddiq Publications
4. As a pest: Grasshoppers swarm and cut the young tips of crops. It damages crops. Dr. Siddiq Publications
5. Parasites: Some species of grasshoppers act as secondary hosts of roundworms and flatworms.
6. Garbage eating: Grasshopper eats environmental garbage and grass leaves.