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bio igcse > 2e- enzymes + human nutrition > Flashcards

2e- enzymes + human nutrition Flashcards

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1
Q

what are enzymes?

A
  • biological catalysts,
  • meaning it speeds up the chemical reactions inside cells,
  • W./O BEING USED up in the process
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2
Q

what type of biological molecule are enzymes?

A

protein = amino acids folded 2gether to produce unique 3D structure = CHON

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3
Q

what are enzymes known for and why are they like this

A
  • they are extremenly specific on which reactions then spped up
  • this is because only specific substances (substrates) with the right shape can fit within the active site.,
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4
Q

what is the active site

A

where substrate molecules bind to the enzyme

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5
Q

what is considered the most imporntsant part of the enzyme

A

actove site !!!! if the substrate can’t fit into the active site, the enzymes wont be of any affect to the ROR.

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6
Q

substrate definition?

A

molecules that bind w/ enzymes, only molecules w the exact shape, bind 2 react, each substrate <-> specific enzyme w diff active site

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7
Q

what is the theory abt enzymes and substrates and what are its stages?

A

LOCK AND KEY THORUY
(substrate = key, enzyme = lock)

  1. enzyme + substrate
    2., enzyme-susbtrate-complex
  2. enzyme spilts sub to release products.
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8
Q

factors affecting enzymes? (4) + their relationshop (factor & enzyme performence)

A
  1. TEMP
  2. Substrate concentraton
  3. ENzyme concentration
  4. pH

1&4 = golidlocks relationship
2&3 = Direct proportiorn,

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9
Q

talk abt temp and enzyme performace

A

highest performance = optimum temp
ꜜtemp = low k.e = lower performance
↑ temp = high k.e but irreversible change to the shape of active site, if the shape changes, sub can;t fit = lower performance = denatured.

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10
Q

what does it mean if an enzyme = denatured

A

when an enzyme’s active site has irreversibly changed

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11
Q

units for ror?

A

cm3/min

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12
Q

whats teh opt temp for most enzymes and what about pepsin?

A

phy 7 = most
ph 2 (acidic conditions) = pepsin

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13
Q

how does pH affect enzyme perforcmes?

A
  1. best temp = fastser ror and performence
  2. tooo alkali/ too alkaline intereferes w the amino acid bonds holding the enzyme 2gether –> active site gets changed = denuatred –> enzyme cant bind to susbtarate.
    ON A PH GRAPH !!!BOTH SIDES ARE DENATURED !!!
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14
Q

carbohydrase enzyme blurt !

A

fx = breaks the bonds between the glucose molecules for carbs so they can then be absorbed by the body

example of enzyme = amylase enzymes

where are they utilised/produced/releasef from = mouth, pancreas, small intestines

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15
Q

protease enzymes blrut !

A

fx = breks the bonds between amino acid molecules for proteins so they can be absorbed by the body

example of enzyme = pepsin

where are they utilised/produced/releasef from = stomach, pancreas, small intestines

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16
Q

lipase enzymes blurt !

A

fx = breaks the bonds between the fatty acid and glycerol molecules for lipids so that tehy can be absorbed bythe body.

where are they utilised/produced/releasef from = pancreas + small intestiens

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17
Q

something special abt lipids breaking down?

A

tehy dont split into seperate molecules of glycerol and fatty acids, they split itno 1 glycerol chain and 3 speerate fatty acid chains.

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18
Q

what is a balanced diet (2)

A
  • a diet that contains the adequete amount of all the nessecary nurtients required for healthy growth and activity
  • contains all the ingredients needed for our body to healthily continue its day-to-day functions in the most efficient way.,
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19
Q

name each food grup- (7)

A

CPL FM VW
or
CP FML VW

carbs, proteins, lipids = main
fibre, minerals
vitamins, water

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20
Q

carbs blurt

A

needed 2 release energy (respiration)
pasta, bread, wheat
CHO
glucose

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21
Q

proteins blurt

A

needed 2 help growth, cell repair and cell replacement
eggs, meat, cheese
CHON
AA

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22
Q

lipids blurt

A

needed for energy and insulation
butter, oil, natural fats
CHO
FA & glycerol

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23
Q

fibre blurt

A

needed 2 aid digestion and prevent constipation
veg, fruit, beans

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24
Q

vitamins blurt

A

needed 2 help the body work + help concentration
fruit,veg, milk

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25
Q

minerals blurt

A

needed to 2 help the body work + decision making
fruit, veg, nuts

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26
Q

water

A

needed 2 help body from dehydrating and maintain fluid levels

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27
Q

if some1 is eating higher than the recommended lipids amont for their age, what would be a consequence?

A

obesity and overweight (XXXGAINING WEIGHT XXX)

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28
Q

organs that AID digestion (12)

A

mouth,
sailivary glands,
oesophogus,
stomach,
liver,
gallbladder,
pancrease,
small intestine,
large intestines,
rectum,
anus,
appendix

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29
Q

DIRECT digestive system members (7)

A

mouth, oesophogus, stomach, small intestines, large intestines, rectum, anus,

30
Q

digestion definition (??)

A

the chemical and mechanical break down of food where large insoluble molecules are broken down into smaller solube food molecules.

31
Q

2 digestion forms + eamples

A

mechanical –> physicall movement,
mouth = chewing and grinding
stomach = churning and mixing

chemical
stomach = HCL and pepsin enzymes (digestive juices + acid)

32
Q

mouth blrut!!!

A

fx = to chew & break down food to form bolus (mixed food) mech + chem but mech&raquo_space;>
chem = amylase –> carbohydrase enzymes

33
Q

oesophagus

A

fx = carries food 2 stomach through peristalsis (msucular contractions)

chem !=

34
Q

stomach

A

fx = muscular walls curn food breaking down to useful form, mech + chem
chem= HCl acid + pepsin enzymes (protease enzymes)

35
Q

liver

A

fx = produces bile that neutralises HCl acid & emulsifies fats
chem = bile –> alkaline substance

36
Q

gallbladder

A

fx = stores excess bile

37
Q

pancrease

A

fx = prdocues digestive enzymes & releases them to the small intestines
chem = protease, lipase adnd carbohydrase enzymes

38
Q

small intestine (2/2)

A

fx = produces digestive enzymes & where food = absorvbed into blood
chem = prtoease, lipase, carbohydrase enzymes

39
Q

large intestines (3/3)

A

fx = excess water = absorbed from food

40
Q

rectum and anus

A

where faeces is stored

41
Q

deficieny disease def ??

A

a disease caused by a lack of a parrticular nutrient in the body

e.g.&raquo_space;> iron = amenia

42
Q

malnuitriton deff???

A

health problems caused by a diet that contains too little/too much of one or more nutrients

43
Q

malnuitrition vs deficiency disease

A

malnuitrion&raquo_space; deficientcy

mal = umbrella term + ‘bigger person’

44
Q

protein deficiency (pK)

A

protein = needed 2 grow
deficiency = Kwashiorkor
symptoms = enlarged belly, failiure 2 grwo, small muscles

45
Q

fat malnuitrtion (fO)

A

fat = energy store and insulation
malnuitrition excess = Obesity

46
Q

vitamin C deficiency - (vcS)

A

VC = growth and repair of tissues
deficiency = scurvy
symptoms = swelling of gums, bleeding gums, msucle & join pain, tiredness

47
Q

vitamic D deficieny- (vdR)

A

VD = needed for healthy bone growth & mental well-being
deficiency = rickets
symptoms = soft bones, curved leg bones

(importnat 2 pair w right amount of Ca)

48
Q

vitamin B variants (3)

A

B1 = Thiamin
B2 = Riboflavin
B3 = niacin

49
Q

vitamin b deficiency (vbB)

A

VB = needed for cell respiration
deficiency = Beriberi
Symptons: paralysis, weakness of muscles

50
Q

respiration ??

A

when we burn the food in our bodies to release energy, (energy = Joules)

51
Q

why does everyones energy levels differentiate?

A

gender, age, size and activeness

52
Q

why is 4.2 J the magic number ???? explainn

A

the energy needed to raise 1 gram of water is 4.2 J

53
Q

energy content in food formula + units???

A

e(J) = (final temp - initial temp (C) ) x mass of water (g) x 4.2 (J per g per C) divided by mass of food (g)

54
Q

what are the two parts of the small intest

A
  • duodenim
    -ileum
55
Q

duodenim

A
  • 1st part of si
  • where breakdown of food happens
  • uses enzymes from the pancreas and gut wall (TRYPSIN&raquo_space;) <– protease
56
Q

ileum

A

where digested food = absorbed
has tiny finger like projections called villi and micro villi that line the ileum- has a large surface area.

57
Q

ileum (si) adaptations (4)

A
  • large surface area –> covered in (micro)villli (↑sa, ↑diffusion, ↑nutrients can be absorbed (hc –> lc)
  • single layer of cells called epithalium = short diffusion distance
  • ↑mitochondria= provides lots of energy for nutrient absorption- the site of respiration
  • rich blood supply = short diffusion distance to the blood vessels, meaning easier to absorb and transport nutrients through blood through diffusion + active transport.
  • With this diffusion, the nutrients can easily diffuse into the blood and then be taken away from the small intestine to the liver in the hepatic portal vein.
  • there is also a single tube called a lacteal in each villus. this tube forms part of the lymphatic system and is used to transport fatty acids and glycerol away from the small intestine.
58
Q

large intestines parts (3)

A

colon, rectum, anus

59
Q

colon

A

excess water is stored

60
Q

rectum

A

where the feces are stored

61
Q

anus

A

egests feces

62
Q

what is an emulsion?

A

mixture of 2 liqs that cannot normally be combined, ( oil and water)
fine droplets of one liquid are dispersed through the other
over time, the emulsion will seperate into the liqs according to their density.

63
Q

emulsifier definition??

A

a substance that is added to an emulsion, the liquids dont seperate.

64
Q

bile blurt (where produced, where stored and where it passess through)

A

produced = liver
stored = gallbladder

passes down the bile duct, on food. NOT CONTAIN ANY ENZYMES , bile creates an emulsion.

65
Q

colour of bile??

A

green liquid !!

66
Q

what is biles fx??

A
  • acts as an emulsifier
  • turns large lipid globules in food into an emulsion of tiny droplets.
  • this increases the surface area of the lipid so the lipase enzymes can break it down more easily.
  • bile is also alkaline, therefore it neautralises teh acidic stomach contents. This reduces the chance of the small intestines lining burning but also provides the opt pH for most enzymes.
67
Q

where does bile + lipids go??

A

products of lipid digestion enter –> lacteal glands

other nutrients diffuse into blood vessels to the liver surrounding the villi –> hepatic portal vein, th eliver then processes these nutrients

68
Q

what is the lacteal glands

A

middle of each villus in ileum = lacteal glands

lacteal glands also form part of the lymphatic system

products of lipid digestion enters here

68
Q

burning food energy core prac method (8 steps)

A
  • water to a boiling tube, measured using a measuring cylinder
  • measure the initial temperature of the water
  • mass of food sample
  • place it on needle
  • light a bunsen burner away from the boiling tube and light the food sample in the flame.
    -place the burning food sample under the tube until food completely bruns
  • record the final temperature of the water.
  • use formula !
69
Q

burning food energy core prac potenital inaccuricies (5)

A
  • heat loss to surroundings and heating other obj
  • incomplete combustion of the food sample
    -mistakes in measuring the volume of water.
    -Angle of tilted boiling tube not consistent.
    -distance from food sample and tt not consistent
70
Q
A

bio igcse (15 decks)

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