B3 organization and the digestive system Flashcards

1
Q

what is a tissue

A

A tissue is a group of cells with a similar structure and function.

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2
Q

what is an oragan

A

a group of tissues carrying out a specific function

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3
Q

what is an organ system

A

a group of organs working together to carry out a specific job

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4
Q

what is the digestive system

A

The digestive system is an example of an organ system in which
several organs work together to digest and absorb food.

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5
Q

what is an enzyme

A

an enzyme is a biological catalyst which speeds up chemical reactions in living organisms

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6
Q

name the properties of enzymes

A

they are large proteins
the is space within the protein molecule called the active site
each enzyme catalyzes a specific reaction
they work best at a specific temperature and a pH called the optimum

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7
Q

explain the ‘lock and key theory’ as a
simplified model to explain enzyme action.

A

the chemical that reacts is called the substrate (key) and this fits into the enzymes active site (lock)
high temperatures and extremes of pH cause the enzymes to change shape this is called denaturing
the enzyme does not work once it has been denatured because the substrate no longer fits into the active site

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8
Q

what are digestive enzymes

A

Digestive enzymes convert food into small soluble molecules that
can be absorbed into the bloodstream.

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9
Q

what are the 3 digestive enzymes

A

protease lipase and carbohydrase

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10
Q

what do carbohydrase do

A

break down carbohydrates into simple sugars

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11
Q

what is amalyse

A

the carbohydrase that breaks down starch into sugar (maltose)

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12
Q

where is amylase produced

A

salivary glands and pancreas

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13
Q

where is protease produced

A

stomach pancreas and small intestine

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14
Q

what does protease do

A

breaks down proteins into amino acids

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15
Q

where is lipase produced

A

pancreas and small intestine

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16
Q

what does lipase do

A

breaks down lipids into fatty acids and glycerol

17
Q

what is bile

A

a liquid made in the liver and stored in the gall bladder

18
Q

what are the properties of bile

A

It is alkaline to neutralize hydrochloric acid from the stomach.
It also emulsifies fat to form small droplets which increases the surface area.
The alkaline conditions and large surface area increase the rate of fat , breakdown by lipase.

19
Q

what chemical do you use to test for sugars and how

A

heat in a water bath for two minutes and add benedicts solution

20
Q

what colour will the solution turn if sugar is present

A

red

21
Q

which chemical do you use to test for starch

A

iodine solution NOT IODINE

22
Q

what colour will the solution turn if starch is present

A

blue-black

23
Q

what chemical do you use to test for proteins

A

biuret reagent

24
Q

what colour will the solution turn if protein is present

A

purple

25
Q

what are the risks in food tests

A

do not boil the mixture for a long time because the starch will start to break down into sugar
sometimes the purple is hard to see try holding the test tube in front of a white piece of paper

26
Q

describe the method used when investigating the effect of pH on the rate of reaction of amylase
enzyme.

A

put a test tube containing starch solution and a test tube containing amylase into water bath at 37’C
after 5 minutes add the amylase solution to starch
every 30 secs take a drop from the mixture and test it for starch using iodine solution
record how long it takes for starch to be completely digested
repeat the experiment at different pH values using different buffer solutions

27
Q

when investigating the effect of pH on the rate of reaction of amylase enzyme what are the risks

A

you could spill iodine solution on the skin
take care when using the Bunsen burner

28
Q

what is the independent variable when investigating the effect of pH on the rate of reaction of amylase enzyme

A

the pH

29
Q

what is the dependent variable when investigating the effect of pH on the rate of reaction of amylase enzyme

A

time taken for the starch to be digested

30
Q

what is the control variable when investigating the effect of pH on the rate of reaction of amylase enzyme

A

temperature, concentration and volume of starch and amylase