enzymes

substance that increases the rate of a reaction, but is not changed by the reaction

protein that functions as a biological catalyst

food production (cheese, bread, fruit juice, lactose-free milk), agricultural, cosmetic and pharmaceutical industries, bio fuels, medical diagnostic testing

starch into simple sugars

proteins into amino acids

fats and oils into fatty acids and glycerols

the process in which the shape of an enzyme and its active site changes permanently (usually due to temperature or pH changes)

its sequence of amino acids and attractive parts between different parts of the molecule

the reactant particles must collide and the collision must have enough energy

minimum amount of energy needed for a reaction to occur