Enzymes

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Across
  1. 8. sugar
  2. 9. a measure of how quickly a chemical reaction proceeds, specifically how fast reactants are used up or products are formed
  3. 10. the temperature at which it functions most efficiently
  4. 11. a substance that increases the rate of a chemical reaction without itself undergoing any permanent chemical change
  5. 12. molecules must collide with sufficient kinetic energy for a reaction to occur
  6. 14. carboxylic acids with a long hydrocarbon chain that are a major component of fats and oils
  7. 15. a digestive enzyme that breaks down fats, or lipids, into fatty acids and glycerol, which the body can then absorb
  8. 18. The process where a protein or nuclec acid loses its original three-dimensional structure due to external stress
  9. 19. The amount of a solute within a specific amount of a solvent or solution
  10. 21. an enzyme that rapidly breaks down hydrogen peroxide into water and oxygen
Down
  1. 1. a type of lipid made of a glycerol backbone attached to three fatty acids
  2. 2. living organisms
  3. 3. A scale from 0 to 14 that measures how acidic or basic a solution is
  4. 4. an enzyme, found chiefly in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.
  5. 5. simple, trio compounds, colorless, odourless, and sweet
  6. 6. an organic molecule that serves as the building block for proteins
  7. 7. a group of enzymes that break down complex carbohydrates into simpler sugars through a process called hydrolysis
  8. 13. biological catalysts, usually proteins, that speed up chemical reactions without being consumed
  9. 16. an enzyme that breaks down proteins by catalyzing the hydrolysis of peptide bonds
  10. 17. the substance on which an enzyme acts
  11. 20. the most common type of fat in your body, which the body uses for energy
  12. 22. a region on an enzyme that binds to a protein or other substance during a reaction.