Question

picture 1 shows sugar that has formed a bond by the action of an enzyme. picture 2 shows the enzyme, and picture 3 shows the enzyme after the addition of a large amount of heat. how does the addition of a large amount of heat affect the ability of an enzyme to help the sugar molecules form a bond?
1 sugar
2 enzyme before
3 enzyme after
○ a. heat allows the sugar molecules to bond more quickly.
○ b. heat provides places on the enzyme for other molecules to bond.
○ c. heat changes the enzyme shape and the sugar molecules can no longer bond.
○ d. heat changes the sugar molecules so they no longer need the enzyme.

Explanation:

Enzymes are proteins that act as biological catalysts. Their function is highly dependent on their specific three - dimensional shape. Heat can cause denaturation of enzymes. Denaturation is a process where the protein (enzyme) loses its native structure. When an enzyme's shape changes (as shown in the "Enzyme After" picture compared to the "Enzyme Before" picture), it can no longer bind to its substrate (in this case, sugar molecules) effectively. Option C correctly states that heat changes the enzyme shape and the sugar molecules can no longer bond. Option A is incorrect because enzymes, not heat, are the biological catalysts that speed up reactions (by lowering the activation energy, not heat). Option B is wrong as heat denatures the enzyme rather than providing places for other molecules to bond (the enzyme's active site is destroyed). Option D is incorrect because it is the enzyme's shape change (due to heat) that is the issue, not a change in the sugar molecules' need for the enzyme.

Answer:

C. Heat changes the enzyme shape and the sugar molecules can no longer bond.