1.2 Digestion Flashcards
Maltose
Maltase, glucose
Starch
Amylase, maltose
Proteins
Protease, amino acids
Lipids
Lipase, fatty acids and glycerol
Sucrose
Sucrase, glucose and fructose
Lactose
Lactase, glucose and galactose
Physical digestion
Teeth and stomach, to increase surface area of food for faster enzyme digestion
Chemical digestion
Large molecules becoming smaller and soluble by hydrolysis
Pancreatic juice enzymes secreted into small intestine
Lipase amylase protease
Glucose formula
C6H12O6
Benedict’s test
Equal amount of Benedict’s and sample, heat in water bath, orange/brown means reducing sugar present
Glycosidic bond
Condensation reaction to join monosaccharides
Non reducing sugar test
Add HCl, heat, add sodium hydrogencarbonate, test with pH paper to make sure it’s alkaline, Benedict’s test
Starch test
Add iodine, blue/black means starch present
Peptide bonds
Condensation reaction to join together amino acids
Primary structure
Amino acid sequence
Secondary structure
Hydrogen bonds form to make aplha helix or beta pleated sheet structures
Tertiary structure
3D, disulfide and ionic bonds formed
Quaternary structure
Many polypeptide chains
Ionic bonds
Easily broken by pH changes
Enzymes
Biological catalysts, lower activation energy by having an active site that molecules can bind to
Induced fit model
Enzymes are flexible, mould to molecules, strain distorts bonds and lowers activation energy
pH, temperature, concentration of substrate
Charge altered and complex can’t formed, increased energy, all full active sites
Denaturing
Permentantky altered active site
Competitive inhibitors
Similar shape to substrate, slows down reaction, affected by concentrations
Non competitive inhibitors
Fit in different site, alter enzyme shape, substrate concentration does not affect rate
Protein test
Add sodium hydroxide, copper sulphide, purple = protein
