1:4:3 Food digestion Flashcards
Explain the experiment to see the effect of pH on enzyme activity.
Put 2 drops of iodine into each section of a spotting tile, then put 5 ml of starch into a small beaker and add 2 ml of pH (IV)
Immediately take a drop from the solution and add to the spotting tile. Test every 30 seconds until the iodine no longer turns blue/black or until 8 minutes is up.
Record time taken for the iodine to no longer turn blue/black and repeat with other pH/buffers.
How could you ensure your results from the pH experiment are valid?
Repeat and find an average. Keep the variables the same.
What is the optimum?
The peak of rate of enzyme activity.
Why might a chart relating to enzyme concentration show a rising bar, then a straight line that doesn’t fall?
As the enzyme concentration increases, the rate of reaction increases as there are more active sites.
If the enzyme concentration continues to increase, the rate of reaction levels off this as there aren’t enough substrates to react with the extra active sites.
Why do biological washing powders use enzymes that are thermostable?
For breaking down difficult to remove stains. The enzymes are thermostable so that they can work at a wide range of temperatures. They break down complex, large and insoluble stains and make them simple, small and soluble molecules that dissolve in water.
Define digestion.
The breakdown of large, complicated insoluble molecules into small, simple and soluble molecules.
Why are enzymes necessary for digestion?
They break down food molecules so that they’re soluble and small enough to be absorbed into the bloodstream, where they can be used by the body.
Name the four enzymes, the substrate they break down and the product.
Amylase - Starch - Simple sugars/glucose
Protease - Protein - Amino acids
Lipase - Fats/Lipids - Fatty acids/glycerol
Carbohydrase - Carbohydrates - Simple sugars/glucose
