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.
