Enzyme Activity

European explorers had adequate knowledge, skills and equipment, but why didn't they reach the New World until the end of the 15th century? You'll be surprised to learn that the answer to this question is related to the small biological molecules called enzymes, that act as catalysts.

What is a catalyst? It is a substance that enables a reaction to occur faster, using less energy. If you plotted a graph of the energy needed for an uncatalyzed biological reaction, it would look something like this. This height represents the activation energy, which is the minimum amount of energy needed for the reaction to proceed. Enzymes, working as a catalyst, provide an alternate reaction pathway, with a lower activation energy.

So, how do enzymes actually work? Most enzymes are proteins. The part of their structure which interacts with the molecules they catalyze, is called the active site, which has affinity for only certain substrates and won't bind with others. When the correct substrates enter the active site, the enzyme changes its shape to attain a higher affinity configuration. This transition state facilitates the reaction and converts the reactants into products. The enzyme, however, has a lower affinity for the products so it releases them and returns to its original shape, ready to repeat the same process. This is an example of a catabolic enzyme because it took a single substrate and broke it to form multiple products. The opposite of this, is the anabolic enzyme, which takes two substrates and joins them together to make a larger product.

There are numerous other ways that enzymes function. For instance, this enzyme transfigures a single substrate into a new shape. Whereas this one, transfers part of one substrate, onto another. Some enzymes cannot catalyze reactions on their own and require cofactors or coenzymes in order to catalyze their reaction.

So, you might be wondering, how does all this relate to the 15th century voyages? At that time, sailors didn't have access to fresh produce containing vitamin C, a coenzyme essential for collagen synthesis. Because of that, the sailors would develop scurvy, a vitamin C deficiency disease, which was often fatal. They solved this problem by pickling vitamin C-rich fruits and vegetables. Pickling reduced the pH of the food, which prevented the activity of microbial enzymes, responsible for rotting them. Therefore, destruction of microbial enzymes and the saving of an essential coenzyme, played a major role in the success of long expeditions.

In this lab, you can quantify how different conditions affect enzyme function, by assessing the reaction rate, the amount of product made, per unit time. You'll first measure the baseline reaction rate at a standard room temperature and neutral pH. The rate will increase at the beginning until all of the enzyme molecules are completely saturated with the substrate. And then, the catalysis will reach a steady level as the enzymes are busy continuing the cycle of binding substrate, catalysis and release. Once the baseline reaction rate has been established, it can be used as reference point for other conditions. The enzyme that you'll work with in this lab is turnip peroxidase. You'll evaluate its activity under varying values of temperature and pH.