B2.5.2 Flashcards

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1
Q

The shape of a enzyme is vital for the enzymes function. What can change the shape?

A

High temperatures

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2
Q

Different enzymes work best at

A

Different pH values

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3
Q

Some enzymes work

A

Outside the body cells

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4
Q

The digestive enzymes are produced by

A

Specialised cells in glands and in the lining of the gut. The enzymes then pass out of the cells into the gut where they come into contact with food molecules. They catalyse the breakdown of large molecules into smaller molecules.

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5
Q

The enzyme amylase is produced in the

A

Salivary glands

Pancreas

Small intestine

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6
Q

Amylase catalyses the breakdown of

A

Starch into sugars in the mouth and small intestine

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7
Q

Protease enzymes are produced by

A

The stomach

The pancreas

The small intestine

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8
Q

Protease enzymes catalyse the breakdown of proteins into

A

Amino acids in the stomach and the small intestine

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9
Q

Lipase enzymes are produced by the

A

Pancreas and small intestine

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10
Q

Lipase enzymes catalyse the breakdown of lipids (fats and oils) into

A

Fatty acids and glycerol in the small intestine

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11
Q

The stomach also produces

A

Hydrochloric acid

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12
Q

The enzymes in the stomach work most effectively in

A

Acid conditions

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13
Q

Some microorganisms produce enzymes that pass out of cells. These enzymes have many uses in

A

The home and in industry

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14
Q

In the home biological detergents may contain

A

Protein-digesting and fat-digesting enzymes (proteases and lipases)

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15
Q

Biological detergents are more effective at

A

Low temperatures that other types of detergents

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16
Q

In industry proteases are used to

A

‘Pre-digest’ the protein in baby foods

17
Q

In industry carbohydrates are used to convert

A

Starch into sugar syrup

18
Q

In industry isomerise is used to convert

A

Glucose syrup into fructose syrup, which is much sweeter and therefore can be used in smaller quantities in slimming foods

19
Q

In industry enzymes are used into bring about reactions at

A

Normal temperatures and pressures that would over wise require expensive, energy-demanding equipment

20
Q

Most enzymes are denatured at

A

High temperatures and many are costly to produce