Chapter 5 Enzymes

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Across
  1. 2. enzyme made of
  2. 3. enzyme digest fats/lipid/oil to glycerol and fatty acids
  3. 9. when the substrate binds to the active site of the enzyme
  4. 11. enzyme digest maltose to glucose
  5. 13. each enzyme has a groove (depression) on its surface
  6. 14. enzyme digest protein to amino acids
  7. 16. word ending of an enzyme name
  8. 17. effect of temperature of the rate of enzyme reaction above 60 degree Celcius
Down
  1. 1. only substrate can fit into the active site
  2. 4. the substance on which enzymes act
  3. 5. effect of pH on the rate of enzyme reaction if the pH 4 or above 9
  4. 6. a substance that can increase the rate of chemical reaction, without being chemically changed by reaction
  5. 7. biological catalyst that can increase the rate of a chemical reaction, without being chemically changed by the reaction.
  6. 8. the process of breaking down food molecules into smaller substances
  7. 10. effect of temperature on the rate of enzyme reaction at low temperature
  8. 12. enzyme digests starch to maltose
  9. 15. the change in the three-dimensional structure of an enzyme or any other solutution protein caused by heat or chemicals.