Transcript Document

Catalase
Sources - plant tissues e.g. potato

tuber, apple

animal tissues e.g. liver,

muscle
 hydrogen peroxide ---------- water +

oxygen
 Speed up the break down of hydrogen
peroxide to water and oxgen

Importance of catalase

Hydrogen peroxide is a toxic metabolic
by-product produced in metabolic
reactions. It is harmful when
accumulated to high concentration.
Catalase can speed up the breakdown
of hydrogen peroxide to water and
oxygen. So it help the removal of toxic
hydrogen peroxide.
Amylase
Source – saliva, germinating seeds /

seedlings, yeast culture
 Starch + water --------------- maltose
 Amylase speeds up the hydrolysis /
digestion of starch to maltose.
 Importance – to digest starch to maltose

Invertase (sucrase)
Source – yeasts, bacteria, intestinal

juice


Sucrose + water - fructose + glucose
 Invertase speeds up the hydrolysis of sucrose
to fructose and glucose.
 Importance – It helps the digestion of

sucrose to simple sugar
Pepsin
Source – gastric juice
 Protein + water ----- polypeptides
 Pepsin speeds up the hydrolysis of
protein to peptides.
 Importance – It helps the digestion of
protein to polypeptides

Trypsin
Source – pancreatic juice
polypeptide + water -- peptides
Trypsin speeds up the hydrolysis of
polypeptide to peptides
Importance – It helps the digestion of
polypeptide to peptides

maltase
Source – intestinal juice
 maltose + water  glucose
 Maltose speeds up the hydrolysis of
maltose to glucose
 Importance – It helps the digestion of
maltose to glucose

Urease
Bacteria, liver
 ammonia + carbon --- urea

dioxide
 Urea speeds up the formation of urea
from ammonia and carbon dioxide.
 Urease helps the formation of urea in
deamination of excess amino acids.
