Enzymes ORGANISATION AND THE DIGESTIVE SYSTEM

Question 1

Where is salivary amylase produced?

Answer 1

Salivary glands

Question 2

Where is pepsin produced?

Answer 2

Stomach

Question 3

Where is pancreatic amylase produced?

Answer 3

Pancreatic fluid (works in the small intestine)

Question 4

Where is pancreatic lipase produced?

Answer 4

Pancreatic fluid (works in small intestine)

Question 5

Where is trypsin produced?

Answer 5

Small intestine

Question 6

Where is Maltase produced?

Answer 6

Small intestine

Question 7

Where is peptidase produced?

Answer 7

Small intestine

Question 8

What is salivary amylase substrate? And product?

Answer 8

Carbohydrates

Sugars

Question 9

What is pepsins substrate? And product?

Answer 9

Proteins

Amino acids

Question 10

What is pancreatic amylase substrate? And product?

Answer 10

Carbohydrates

Sugars

Question 11

What is pancreatic lipase substrate? And products?

Answer 11

Lipids

Fatty acids and glycerol

Question 12

What is trypsin substrate? And products?

Answer 12

Proteins

Amino acids

Question 13

Why is Maltase substrate? And product?

Answer 13

Maltose

Simple sugar glucose

Question 14

What is peptidase substrate? And product?

Answer 14

Proteins

Amino acids

Question 15

What is salivary amylase optimum ph?

Answer 15

6.8

Question 16

What is pepsin optimum ph?

Answer 16

1.5-1.6

Question 17

What is pancreatic amylase optimum ph?

Answer 17

6.7-7

Question 18

What is pancreatic lipase optimum ph?

Answer 18

8

Question 19

What is trypsin optimum ph?

Answer 19

7.8-8.7

Question 20

What is Maltase optimum ph?

Answer 20

6.1-6.8

Question 21

What is peptidase optimum ph?

Answer 21

4.7-6.25

Question 22

What is a complex carbohydrate?

Answer 22

Long chains of simple sugar units bonded together.

Question 23

What are carbohydrates made of?

Answer 23

Units of sugars.

Question 24

What are lipids made of?

Answer 24

Molecules of fatty acids joined to units of glycerol.

Question 25

What is a protein molecule made up of?

Answer 25

Chains of small units called amino acids.

Question 26

What do proteins do in our body?

Answer 26

Structural components of tissues such as muscles and tendons.
Hormones such as insulin.
Antibodies
Enzymes.

Question 27

How do you test for carbohydrates?

Answer 27

Iodine rest for starch - turns blue black if starch is present.
Benedicts rest for sugars - brick red when heated if sugar is present.

Question 28

How do you test for proteins?

Answer 28

Biuret test - purple of proteins is present.

Question 29

How do you test for lipids?

Answer 29

Ethanol test - cloudy white layer is a lipid is present.

Question 30

What is an enzyme?

Answer 30

Biological catalysts that speed up reactions. It is a large proteins molecule.

Question 31

What is an active site?

Answer 31

The long chains of amino acids are folded to produce a molecule with an active site. They have specific shapes so they can bind to a certain substrate molecule.

Question 32

What is the through for how enzymes work?

Answer 32

Lock and key theory. Once the substrate is in place the enzyme and the substrate bind together. The reaction takes place and the products are released form the surface of the enzyme.

Question 33

Enzymes do what to the substrate?

Answer 33

Join small molecules together or break large ones up.

Question 34

What do enzymes control?

Answer 34

Metabolism.

Question 35

What happens to an enzyme after 40 degrees?

Answer 35

The proteins structure is affected. The long amino acids begin to unravel which changes the shape of the active site. This means that substrates won’t fit in anymore. The enzyme has become denatured.

Question 36

What temperature do most human enzymes work at?

Answer 36

37 degrees.

Question 37

What effect does the PH have on enzymes?

Answer 37

The shape of an active site comes from forces between the different parts of the protein molecule. These forces hold the folded chains in place. A change in PH affects these forces. This changes the shape of the active site, which stops the enzyme form working.