B2.5 Flashcards

1
Q

What are protein molecules made of

A

Long chains of amino acids

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2
Q

Why are the long chains of amino acids folded

A

To produce a specific shape that enables other molecules to fit into the protein

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3
Q

Proteins act as :

A

Structural components of tissues such as muscles

Hormones

Antibodies

Catalysts

Enzymes

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4
Q

What do catalysts do

A

Increase the rate of reaction

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5
Q

What are enzymes

A

Biological catalysts made of long chains of amino acids

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6
Q

What is vital for the enzymes function

A

The shape of the enzymes

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7
Q

What changes the shape of the enzyme

A

High temperatures

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8
Q

What do different enzymes work best at

A

Different ph values

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9
Q

Where do some enzymes work

A

Outside the body

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10
Q

What are the digestive enzymes produced by

A

Specialised cells in glands and in the lining of the gut

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11
Q

What do the digestive enzymes do (2)

A

The enzymes pass out of the specialised cells into the gut where they come into contact with food molecules

They catalyse the breakdown of large molecules into smaller ones

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12
Q

What enzyme breaks down carbohydrates

A

Amylase or carbohydrase

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13
Q

Where is amylase produced

A

Salivary glands

Pancreas

Small intestine

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14
Q

What does amylase do

A

Catalyses the breakdown of starch into sugars

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15
Q

Where does amylase work

A

Mouth and small intestine

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16
Q

Where is protease produced

A

Stomach
Pancreas
Small intestine

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17
Q

What does protease do

A

Catalyses the breakdown of protein into amino acids

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18
Q

Where does protease work

A

Stomach and small intestine

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19
Q

Where is lipase produced

A

Pancreas

small intestine

20
Q

What does lipase do

A

Break down of lipids into fatty acids and glycerol

21
Q

Where does lipase work

A

Small intestine

22
Q

What does the stomach produce

A

Hydrochloric acid

23
Q

Why does the stomach produce HCl

A

Kill bacteria

Right ph for protease to work

24
Q

Where is Bile produced

A

Liver

25
Q

Where is bile stored

A

Gall bladder

26
Q

Where is bile released

A

Small intestine

27
Q

What does bile do

A

Neutalises acids

Emulsifies fat

28
Q

Why does bile need to neutralise acid

A

Makes the digested content from the stomach alkaline. Perfect condition for enzymes in small intestine to work

29
Q

Why does bile emulsify fats

A

Breaks down fat into tiny droplets
Bigger surface area
Faster breakdown using lipase enzyme

30
Q

What do some microorganisms produce

A

Enzymes that pass out of the cell

31
Q

What are enzymes u sed for in the home

A

Biological detergents

32
Q

Biological detergents

A

Protein and fat digesting enzyme ( protease and lipase)

More effective at low temperatures

Can take out stains of food and blood

33
Q

What are enzyme used for in industry

A

Baby food
Slimming foods
Sugar syrup

34
Q

How are enzymes used in baby foods

A

Protease used to pre digest food so easier for baby to digest

35
Q

How can enzymes be used for in sugar syrup

A

Carbohydrase can turn starch into sugar syrup

36
Q

How can enzymes be used in slimming foods

A

Isomerase can turn glucose syrup into fructose syrup. Sweeter so use less of it

37
Q

What are the advantages of enzymes in the industry

A

Reusable

Biodegradable so less environmental pollution

Lower temperature and pressures so less cost and save energy

38
Q

Disadvantages of enzymes in industry

A

People maybe allergic e.g biological detergents

Expensive to make enzymes

Need tight conditions because small increase in ph or temperature the enzyme will denature

39
Q

How does an enzyme work

A

Substrate molecule fits into enzyme active site

Lock and key

Substrate and enzyme bind

Reaction happens
Bonds broken

40
Q

What are amino acids held by

A

Hydrogen bonds

41
Q

What can enzymes do

A

Speed up reactions

Change one type of molecule into another

Build up long molecules from smaller ones

Break down long molecules

42
Q

What happens if enzyme temperature is above optimum

A

Active site of enzyme changes shape permanently

Substrate molecule no longer fits

43
Q

What happens if the ph of enzyme is too high

A

It denatures

44
Q

What us optimum ph of enzyme

A

Neutral 7

45
Q

Is enzyme ph optimum at 7

A

No because pepsin is at ph2 in the stomach.

Well suited for acidic conditions

46
Q

Why do we need to break down proteins and starch

A

They cant fit through the cell membrane