Ezymes
ENZYMES
Enzymes are biological catalysts, protein in nature which speed up and control the rate of chemical reaction in the body.

Classification of enzymes
There are two forms of enzymes,
1. Intracellular enzymes.
2. Extracellular enzymes.

Intracellular enzymes are those which work within the protoplasm of the cell in which they are made.eg respiratory enzymes (decarboxylase)
Extracellular enzymes are the enzymes which are secreted outside the cells in which they work. The majority of the digestive enzymes are extracellular.

ENZYME NOMENCLATURE
The Conventional Way of naming enzymes is,
1. By adding the suffix “ase” at the end of the food acted upon.
E.g.
Maltose is acted upon by maltase.
Sucrose is acted upon by…………sucrase
A lipid is acted upon by…………lipase
Cellulose is acted upon by……….cellulase
2. They may also be named according to the type of the reaction they catalyze
E.g.,
Dehydrogenase enzyme removes hydrogen from a compound
Transferase catalyses transfer of a group from one compound to another.
Hydrolases- splitting of large molecules into smaller molecules.

PROPERTIES OF ENZYMES

1. Enzymes are specific in the reactions they catalyze. A given enzyme catalyses and
Controls a particular reaction e.g. sucrose acts on controls not maltose.
2. They are produced in the cells of living organisms.
3. They are proteins in nature.
4. Only a small amount of enzyme is needed to produce a large amount of chemical change.
5. Enzymes are not used up in the reactions they catalyse. They remain the same after the reaction.
6. Enzymes can cause reactions to go in both directions. The direction to which the direction proceeds normally depends on concentration of reactants and products. An example Starch broken to maltose, maltose can form starch as well
7. Enzymes work but at specific (PH) degree of activity or alkalinity. Those working best in acidic conditions may not work in alkaline condition.
8. They are inactivated by chemical reactions eg cyanide (poison) such chemicals are called inhibitors.
9. They are denatured by heat.