Proteins and Enzymes

ID #1041

I know that enzymes help increase the right positions and orientations of the substrates for collisions to make products, but would this action be considered to make the substrate more stable?

Think about one of the concepts we introduced in class while discussing food molecules. If a molecule, like glucose, has atoms that are not in their most stable configurations, does that make them more or less likely to be reactive? The answer to this question is true of any bond, not just bonds in food molecules. So then apply this to the current situation, and ask yourself "would it be a good decision or a bad decision for an enyzme to make a substrate more stable, if what you eventually want is products, not reactants?"

Print this record Print this record
Send to a friend Send to a friend
Show this as PDF file Show this as PDF file
Export as XML-File Export as XML-File