What are Enzymes | Vitamins and its deficiency | Biochemistry | Class 12 Chemistry | Elearnin

Welcome to Elearnin, In this 3d animated videos we will teach you about what are enzymes, vitamins and deficiency and its examples from the chapter Biochemistry from Class 12 Chemistry – CBSE, NCERT by Elearnin
In this video you will learn about Capacitors
00:10 Enzymes
01:25 Mechanism of Enzyme action
02:28 Vitamins
03:24 Classification of Vitamins
03:51 Few essential vitamins, sources and Dificiency diseases

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Enzymes are primarily high molecular weight proteins. They form colloid solutions on dissolution in water. They are complex nitrogenous chemical compounds produced by plants and animals. Enzymes are also called biochemical catalysts. Enzymes are functional catalysts. Which means, reaction occur only in the presence of some enzymes. Enzymes can be called as biopolymers that excite biochemical reactions. For example, Maltase is the enzyme that acts as a catalyst in the hydrolysis of maltose.

Mechanism of Enzyme Action
Enzymes act by the cavities of their outer surface. These cavities have -COOH and -SH groups. Such centres work as biochemical cells activated centres. The cavities of enzymes match the shape of the substrates. Due to the present of active groups, an activated complex is formed which then decomposes to yield the products. Therefore, it occurs as two steps.

Vitamins
Vitamins are essential natural nutrients. They are required in low quantities. They are needed for growth and development, healing of wounds, formation of healthy bone and tissue, proper functioning of immunity and other essential life activities. These essential chemical components have various biochemical duties. Vitamins are organic compounds required in the diet in small amounts to perform specific biological functions for normal maintenance of optimum growth and health of organisms. Vitamins are dangerous in excess. People taking vitamin supplements must do so under medical supervision. The term vitamin is the fusion of the words ‘vital’ and ‘amine’.


Classification of Vitamins
Vitamins are classified into two groups depending upon their solubility in water soluble and fat soluble vitamins.

Fat Soluble Vitamins



Water Soluble Vitamins
Water soluble vitamins cant be stored in our body. They are excreted through urine. Therefore, they must be replenished continuously. Vitamins B and C are water soluble.

Few Essential Vitamins, Sources and Deficiency Diseases

Vitamin A (Retinol)
Sources: Fish, Liver Oil, Carrots, Ghee and Milk
Deficiency Disease: Xerophthalmia (Hardening of Cornea)

Vitamin B1 (Thiamine)
Sources: Yeast, Milk, Green Vegetables, Green Leaves, Cereals
Deficiency Disease: Beri Beri (Increase, Decrease or Absence of Hunger)

Vitamin B2 (Riboflavin)
Sources: Milk, egg white, liver, kidney
Deficiency Disease: Cheilosis (fissuring at corners of mouth and lips), digestive disorders and burning sensation of the skin.

Vitamin B3 (Niacin)
Sources: Yeast, Ground nut, Sweet Potato, Milk, Eggs
Deficiency Disease: Pellagra (Inflammation of skin with the epidermis breaking off as pearls, Dementia, Sleep walking, Diarrhoea)

Vitamin B5 (Pantothenic Acid)
Sources: Sweet Potato, Yeast, Ground nuts
Deficiency Disease: Burning sensation in sole

Vitamin B6 (Pyridoxine)
Sources: Yeast, milk, egg yolk, cereals and grams
Deficiency Disease: Convulsions and Anaemia

Vitamin B9 (Folic Acid)
Sources: Green leaves, Cereals
Deficiency Disease: Microcytic anaemia, Leukaemia

Vitamin B12 (Cyanocobalamin)
Sources: Meat, fish, egg and curd
Deficiency Disease: Pernicious anaemia (RBC deficient in haemoglobin)

Vitamin C (Ascorbic Acid)
Sources: Citrus fruits, amla and green leafy vegetables
Deficiency Disease: Scurvy (bleeding gums)

Vitamin D
Sources: Exposure to sunlight, fish and egg yolk
Deficiency Disease: Rickets (bone deformities in children) and osteomalacia (soft bones and joint pain in adults)

Vitamin E
Sources: Vegetable oils like wheat germ oil, sunflower oil, etc.
Deficiency Disease: Increased fragility of RBCs and muscular weakness

Vitamin K
Sources: Green leafy vegetables
Deficiency Disease: Increased blood clotting time