Describe the functions of amylase, maltase, protease and lipase, listing the substrates and end-products, limited to: (a) amylase breaks down starch to maltose (b) maltase breaks down maltose to glucose (c) protease (pepsin and trypsin) breaks down protein to amino acids (d) lipase breaks down lipids to fatty acids and glycerol

Explain the specificity of enzymes in terms of the complementary shape and fit of the active site with the substrate (‘lock and key’ hypothesis)