An investigation into how the volume of lipase affects the rate of the hydrolysis of lipids

As globular proteins, enzymes have a specific three-dimensional shape which is determined by their sequence of amino acids. This specific tertiary structure is held together by ionic bonds, hydrogen bonds and disulphide bridges. Despite their generally large size, enzyme molecules have a small region that is functional, known as; the active site. The substrate molecule is held within the active site by bonds that temporarily form between the R groups of the amino acids of the active site and groups on the substrate molecule. The enzyme is then able to break the bonds holding the substrate together, and so , making the substrate molecule break apart into several smaller molecules known as ‘products’. This structure is known as the enzyme-substrate complex.