Cambridge Pre-U Syllabus - Cambridge International Examinations

Cambridge Pre-U Syllabus
1.4 Enzymes
Content
Structure and function of enzymes
Enzyme kinetics
Commercial uses of enzymes
Learning outcomes
Candidates should be able to:
a) explain why enzymes are essential to life
b) describe the structure and properties of enzymes (to include their role as catalysts in catabolic and
anabolic reactions [both intracellular and extracellular] and the roles of intracellular kinase enzymes)
c) explain the specificity of enzymes and the induced-fit mode of action
d) describe, explain and investigate factors affecting enzyme kinetics including the effect of temperature,
pH, substrate and enzyme concentration in terms of activation energy, kinetic energy, successful
collisions, complementary shape and fit, as well as active site / substrate interactions including Vmax
e) describe end product inhibition and allosteric regulation (including phosphofructokinase and ATP)
f) explain the impact of deficiency of phenylalanine hydroxylase (PAH) in phenylketonuria (PKU) as an
example of an inherited error of metabolism
g) describe and explain the effect of competitive and non-competitive inhibitors on enzyme activity
h) outline the use of reverse transcriptase inhibitors and protease inhibitors for treatment of HIV infection
i) explain the advantages of enzyme immobilisation
j) explain the commercial applications of enzymes including the use of pectinase in the drinks industry
k) explain the principles of operation of dip sticks containing glucose oxidase enzymes, and biosensors
that can be used for quantitative measurement of glucose
Practical learning outcomes
Candidates should be able to:
i) carry out investigations into the properties of a variety of enzymes in relation to the effect of
temperature, pH, inhibitors and concentrations of enzyme and substrate
ii) investigate the effect of immobilisation of enzymes on re-use of enzymes, ease of removal of enzyme
from product and thermostability of enzymes
iii) investigate the effect of pectinase on the clarification of fruit juices
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