Explain the general properties of Enzymes ?
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(1) The action of enzyme is specific, for example that the
enzyme that acts in protein will not act on starch. This
specific nature of enzyme is known to be generally as ?lock
and key? action.
(2) The enzyme acts like a catalytic agent i.e. it promotes
the chemical reaction in the substances without changing itself.
(3) Only a small amount of enzyme is sufficient for a
particular reaction.
Role of different enzymes on different food-stuff
(1)Diastase converts starch into dextrin and maltose/
(2)Meltase is helpful in converting the maltose into glucose.
(3)Cellulase acts in cellulose and converts it into glucose.
(5)Invertase changes sucrose into glucose and fructose.
(6)Pepsin transforms proteins into peptones.
(7)Erepsin converts peptones into aminoacids.
(8)Lipase helps in breaking the fats into fatty acids and
glucose.
The simplest products of food stuff are
absorbed by protoplasm and these products are converted
into similar complex constituent of protoplasm. This process
as a whole is known as Assimilation. The simpler products
of digestions as glucose, amino acids etc. travel to the
growing regions where the prptoplasm is active. During
respiration glucose is broken down, with the release of
energy, while the digested products of proteins are
assimilated by protoplasm into its own parts.
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