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Biology GCSE > B3-Organisation and digestion > Flashcards

B3-Organisation and digestion Flashcards

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1
Q

What are the three main enzymes?

A

Carbohydraze, Protease and Lipase

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2
Q

Where is Carbohydraze produced?

A

Salivary glands, pancreas and small intestine

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3
Q

Where is protease produced?

A

Stomach, panceas, small intestine

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4
Q

Where is lipase produced?

A

panceas, small intestine

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5
Q

What are the substrates for Carbohydraze, Protease, and Lipase?

A

Carbohydraze = starch
Protease = protein
Lipase = lipids

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6
Q

what are the products of carbohydraze

A

maltose, glucose

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7
Q

what are the products of protease

A

amino acids

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8
Q

what are the products of lipase

A

glycerol and fatty acids

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9
Q

where do carbohydraze enzymes work?

A

mouth , small intestine

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10
Q

where do protease enzymes work?

A

stomach + small intestine

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11
Q

where do lipase enzymes work?

A

small intestine

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12
Q

What are the three different tissues the stomach is made out of?

A

1) muscular - churn food up
2) glandlar - produces glandular tissue
3) epithelial - covers inside and outside of organ

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13
Q

cells-___-___-___-___

A

cells-tissues-organs-organ systems-organisms

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14
Q

name the ten organ systems?

A

1) immune
2) circulatory
3)respiratory
4)endocryne(hormones)
5)digestive
6)nervous
7)urinary
8)skelatal
9)reproductive
10)muscular

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15
Q

food test - regent used - positive result - negative result

starch-____-____-____

A

starch - iodine - blue/black - remains orange/brown

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16
Q

food test - regent used - positive result - negative result

sugar-____-____-____

A

sugar - benedicts - brick red - remains blue

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17
Q

food test- regent used - positive result - negative result

protein-____-____-____

A

protein - biurets - purple - remains blue

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18
Q

Explain what a catalyst does and why we need them?

A

it speeds up reactions

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19
Q

why are enzymes are called biological catalysts?

A

they increase the rate of chemical reactions

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20
Q

name 2 things that affect enzymes?

A

temperature and pH

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21
Q

Name 3 things that make digestion more efficient?

A

villi + micro villi, enzymes mechanical digestion

22
Q

name the substance produced by the liver?

A

bile

23
Q

once bile is made where is it stored

A

gall bladder

24
Q

what are the 2 jobs of bile?

A

1) to neutralize the Hydrochloric acid from the stomach to create a optimum pH for the enzymes to work.
2)to emulsify the large fat droplets so there is more surface area for the fat droplets to bind

25
Q

what are villi?

A

Tiny hair-like things that line the inside of the small intestine. They contain blood vessels and help absorb nutrients.

26
Q

how does the mouth help break down food?

A
  • it chews up the large hunks into smaller ones to increase the surface area for enzymes to work
  • it also mixes saliva into our food. this contains the enzyme amylase which starts the process of breaking down starch molecules into glucose.
27
Q

how does the stomach help break down food?

A
  • the stomach is a muscular bag, contractions of the muscles in the stomach walls mash p the food into a watery paste

-the lining of the stomach produces gastric juice which contains: water, Hydrochloric acid(which kills microbes in the food and provides the perfect pH for the …), Enzyme pepsin (which breaks down proteins into amino acids

28
Q

how does the small intestine help to break down food?

A
  • In the small intestine, enzymes are produced by the lining of the small intestine and pancreas:
    >Carbohydraze enzymes such as amylase and maltase complete the process of breaking down starch into glucose
    >proteae enzymes break proteins down into amino acids
    >lipase enzymes break down lipids into glycerol and fatty acids

-the livers bile also works here

29
Q

what is an enzyme?

A

An enzyme is a biological catalyst and is almost always a protein. It speeds up the rate of a specific chemical reaction in the cell. The enzyme is not destroyed during the reaction and is used over and over.

30
Q

how do enzymes work

A

Enzymes work by binding to reactant molecules and holding them in such a way that the chemical bond-breaking and bond-forming processes take place more readily.

31
Q

what is the area called where the substrate joins to the enzyme

A

the active site

32
Q

what will happen if the enzyme is in the wrong pH or temp

A

it will either be denatured (the active site will change shape) therfore stopping the substrate fitting or willbe destroyed completely(only happens under extreme heat)

33
Q

why do plants grow slower in the winter?

A

as there is less heat and kinetic energy there will be less collisions occuring between the enzyme’s active site and substrate so there will be less reactions per unit time.

34
Q

_____+_____–>________–>enzyme + products

A

enzyme+substrate–>enzyme-substrate complex
–>enzyme + products

35
Q

if the temperature of an enzyme gets too high the enzyme is _______.

A

if the temperature of an enzyme gets too high the enzyme is denatured.

36
Q

what is protein needed in the body?

A

to create enzymes from the amino acids

37
Q

describe how you would test a sample of food to show it contains protein.

A

1) firstly, you would wear googles as biuret is an irritant.
2) next you would place the food in a boiling tube and add 3-4 drops of biuret using a pepet
3)then you mix the solution with a wooden mixer for 30 secs.
4) finally if the solution stays blue then there is no protein but if it goes purple then there is protein.

38
Q

explain how protein is digested.

A

-chewing/muscle contraction/mechanical digestion
-protease enzymes
-in stomach/small intestine
- broken down into amino acids.

39
Q

name 2 enzymes that break down starch.

A

amylase, carbohydraze

40
Q

name 2 enzymes that break down protein.

A

pepsin, proteaze

41
Q

name an enzymes that break down fat.

A

lipase

42
Q

what are the functions of protein?

A
  • with the amino acids our bodies make eznymes.
    -our bodies also make hormones with amino acids.
    -our body also makes antibodies with proteins.
    -protein is also vital in Wound Healing, Tissue Regeneration, and Nerve Function.
    -Some of the amino acids in proteins can be disassembled and used to make energy.
43
Q

what are the functions of carbohydrates

A

-to provide energy
-store energy

44
Q

what are the functions of lipids

A

-energy storage
-insulating and protecting organs

45
Q

what is an independent variable?

A

what i change.

46
Q

what is a dependent variable?

A

what i observe/measure

47
Q

what is a control variable?

A

the thing i keep the same.

48
Q

what is accuracy?

A

Accuracy refers to how close a measurement is to the true or accepted value.

49
Q

what is precision?

A

Precision refers to how close measurements of the same item are to each other.

50
Q

name 5 parts of a prokaryotic cell and what they do?

A

any of the following:
Capsule– It is an outer protective covering found in the bacterial cells, in addition to the cell wall. It helps in moisture retention, protects the cell when engulfed, and helps in the attachment of cells to nutrients and surfaces.

Cell Wall– It is the outermost layer of the cell which gives shape to the cell.

Cytoplasm– The cytoplasm is mainly composed of enzymes, salts, cell organelles and is a gel-like component.

Cell Membrane– This layer surrounds the cytoplasm and regulates the entry and exit of substances in the cells.

Pili– These are hair-like outgrowths that attach to the surface of other bacterial cells.

Flagella– These are long structures in the form of a whip, that help in the locomotion of a cell.

Ribosomes– These are involved in protein synthesis.

Plasmids– Plasmids are non-chromosomal DNA structures. These are not involved in reproduction.

Nucleoid Region– It is the region in the cytoplasm where the genetic material is present.

Biology GCSE (10 decks)

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