Some Common Enzyme
Name Substrate Products
Urease
Urea Maltase Maltose Glucose
CO < sub > 2 </ sub > + NH < sub > 3 </ sub >
Invertase Sucrose Glucose + fructose Amylase Starch Maltose Trypsin Proteins Amino acids
Ascorbic acid oxidase Ascorbic acid Dehydroascorbic acid
Characteristic Features of Enzymes
1 . Rate of reaction They increase the rate of reaction up to 10 6 to 10 7 times .
2 . Specific nature Urease catalyse the hydrolysis of urea and not methyl urea , so these are specific in nature .
3 . Optimum temperature It is about 20-30 ° C .
4 . pH of medium It is about 7 but for pepsin , it is 1.8 · 2.2 and for trypsin , it is 7.5-8.3 .
5 . Concentration Dilute solutions are more effective .
6 . Amount of enzyme Very small amount can accelerate the reaction .
7 . Enzyme inhibitors These compounds inhibit the enzyme action . With the help of such compounds , the reaction can be controlled .