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B4 Flashcards

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1
Q

What does enzyme mean

A

proteins that function as biological catalysts.

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2
Q

What is the active site

A

The active site is a small region on an enzyme where substrates bind and undergo a chemical reaction.

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3
Q

What does substrate mean

A

a molecule that binds to an enzyme and undergoes a chemical reaction, resulting in the formation of products. Examples include sugars, amino acids, e.t.c.

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4
Q

Why is the active site important to an enzyme

A

Accelerate chemical reactions
Maintain high substrate specificity and catalytic efficiency

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5
Q

What are fats, carbohydrates, and proteins

A

organic molecules that are primarily made of carbon atoms. They’re also mostly naturally occuring in living organisms

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6
Q

Elements present in carbohydrates, fats, and proteins

A

carbon, hydrogen, and oxygen

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7
Q

Why isn’t carbon dioxide an organic

A

There’s no hydrogen presence in carbon dioxide and it’s not derived from living matter

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8
Q

What is organic

A

It has to contain carbon be derived from a living matter meaning formed from the remains or byproducts of living organism

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9
Q

What are macromolecules

A

large molecules

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10
Q

What are large macromolecuels made from

A

smaller molecules called monomers

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11
Q

Examples of macromolecules

A

starch and glycogen from glucose
proteins from amino acids
fats and oils from fatty acids and glycerol.

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12
Q

What monomers makes starch and glycogen

A

glucose

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13
Q

What monomer makes proteins

A

amino acids

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14
Q

What monomers make fats and oils

A

fatty acids and glycerol

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15
Q

What is the main source of energy for all living organisms

A

carbohydrates

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16
Q

Function of proteins in living organisms

A

to build and repair muscles and bones and to make hormones and enzymes.

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17
Q

What are the two monomers of lipids or fats

A

Fatty acids and glycerol

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18
Q

Main function of lipids or fats

A

energy storage, insulation, and portection

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19
Q

How to test for starch

A

Add iodine solution if it turns blue black there’s starch presence

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20
Q

How to test fo reducing sugars e.g. glucose, fructose, e.t.c.

A

Add equal volume of benedict’s solution to the test subject shake Bring gently to the boil (or place the tube in a beaker of boiling water) for 3 mins.

initial blue colouration of the mixture turns green → yellowish → orange → finally a brick-red

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21
Q

What does the color change in benedict’s test show us

A

the colour changes show an INCREASE in the amount of glucose present.

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22
Q

How to test for proteins

A

Use biruets test add equal amount of sodium hydroxide to the test subject Add 2-3 drops of copper sulphate solution slowly down the side and then mix.

A positve test result should be A blue ring appears on adding the copper sulphate.

A purple colour develops slowly on mixing.

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23
Q

How to test for lipids

A

a emulsion test. Add 2cm3 of ethanol to your sample.
Dissolve the lipid in food by shaking vigorously.
Add an equal volume of cold water.

Positive test result
A cloudy white suspension indicates the presence of lipids (this is called an emulsion).

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24
Q

Why is water such a good solvent

A

Because its polarity and ability to form hydrogen bonds, water makes an excellent solvent, meaning that it can dissolve many different kinds of molecules.

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25
Q

Why is water essential for a balanced diet

A

Water is the medium for cellular processes like metabolism, nutrient transport, and waste removal.

Water helps dissolve nutrients, soluble fiber, and minerals for absorption.

Water regulates body temperature through sweating and evaporation.

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26
Q

What is waters role in metabolic processes

A

It helps dissolve nutrients for absorption

Transports nutrients to cells

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27
Q

What can a balanced diet qualify as

A

A diet where all food groups are preasent such as. Carbohydrates: 55-65% of daily energy intake
Protein: 10-15% of daily energy intake
Fat: 20-30% of daily energy intake
Fiber: 18-30g per day
Water: at least 8 cups (1.9L) per day
Essential nutrients: vitamins, minerals, and micronutrients
Variety: include all food groups: fruits, vegetables, whole grains, lean proteins, and healthy fats

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28
Q

What components does a balanced diet have

A

carbohydrates, fats, proteins, vitamins (C and D), mineral salts (calcium and iron), fibre and water.

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29
Q

Importance and sources of carbohydrates

A

It Provides energy for the body and brain function

Bread, pasta, and rice

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30
Q

Importance and sources of fats

A

Provides energy for the body and vitamin abosroption

Animal products, nuts, and seeds

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31
Q

Importances and sources of proteins

A

build and repair tissues, produce enzymes and hormones

Animal products, vegtables

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32
Q

Importances and sources of vitamin C

A

It improves immune function, collagen production

Sources of vitamin C
Citrus fruits and berries

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33
Q

Importance and sources of vitamin D

A

Bone health, immune function

Sources of vitamin D: sunlight, fatty fish, fortified dairy

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34
Q

Importance and soruces of iron

A

iron is important bc. oxygen transport and immune support

Sources of iron red meat

35
Q

Importance and sources of calcium

A

bone health and muscle function

sources of calcium: diary such as milk and chesse

36
Q

Importance and sources of fibre

A

healthy digestion, bowel movements,

sources of fibre: whole grains, fruits, vegetables,

37
Q

What is scurvy, what are symptoms of it, and how to treat it

A

Scurvy is a disease caused by a lack of vitamin C

Symptoms : Fatigue, weakness, and bleeding gums,

Treatments

Vitamin C supplements or dietary changes to include vitamin C-rich foods like citrus fruits, berries, and leafy greens

38
Q

What is rickets, what are symptoms, and how to treat it

A

Rickets is a disease that affects bone development in children, causing soft and weak bones. It is caused by a lack of vitamin D and calcium in the diet.

Symptoms Bow legs, stunted growth, soft skull bones,

Treatments vitamin D and calcium supplements, dietary changes to include vitamin D-rich foods like fatty fish, fortified dairy, and sunlight exposure

39
Q

What are enzymes

A

as proteins that are involved in all metabolic reactions, where they function as biological catalysts

40
Q

Examples of enzymes controlloed metabolic reactions

A

Amylase: Breaks down starch into simple sugars (glycolysis)

Protease: Breaks down proteins into amino acids (protein synthesis)

41
Q

How can temperatures affect enzymes

A

they all have an optimum temperature they work best at, in a higher temperature there may be a higher enzyme activity to a point but after the optimum temperature the enzyme will denature. In a lower temperature there will be a decrease in enzyme acitivity and then they become inactive in very low temperatures.

42
Q

How can pH affect enzymes

A

Most human enzymes work best at pH of 7. An increase in pH decreases enzyme activity and then denatures it. A decrease in pH decreases enzyme activity, and then they become inactive

43
Q

Brief overview of enzyme action

A

Substrate binds to active site, forming enzyme-substrate complex. Enzyme facilitates chemical reaction, converting substrate to product
roduct is released from active site
Enzyme returns to its original shape, ready to bind new substrate

44
Q

What is a substrate

A

the molecule that the enzyme acts on

45
Q

Why is the active site important that it doesn’t denature.

A

The active site is shaped to fit the substrate, ensuring efficient binding and catalysis

46
Q

What is denaturing

A

when the active site loses its shape

47
Q

More complex explantion of how temperature affects enzymes

A

Increase in temperature
Increases kinetic energy of molecules
Increases frequency of effective collisions between enzyme and substrate
Enhances enzyme activity (up to a point)
Denatures enzyme (above optimum temperature)
Loss of shape and fit
Enzyme becomes inactive

Decrease in temperature:
Decreases kinetic energy of molecules
Decreases frequency of effective collisions
Decreases enzyme activity
Enzyme becomes inactive (at very low temperatures)

48
Q

What part of the digestive system is in charge of ingestion

A

Mouth: food intake, chewing, mixing with saliva
Esophagus: food transport to stomach

49
Q

What is ingestion

A

the taking of substances, e.g. food and drink, into the body

50
Q

What part of the digestive system is in charge of digestion

A

Mouth: saliva breaks down carbohydrates
Stomach: gastric juice breaks down proteins and fats
Small intestine: pancreatic juice and intestinal enzymes break down carbohydrates, proteins, and fats

51
Q

What is digestion

A

the breakdown of food

52
Q

What part of the digestive system is in charge of absorption

A

Small intestine: nutrients absorbed into bloodstream
Villi and microvilli increase surface area for absorption

53
Q

What is absorption

A

the movement of nutrients from the intestines into the blood

54
Q

What part of the digestive system is in charge of assimilation

A

Bloodstream: nutrients transported to cells
Cells: nutrients used for energy, growth, and repair

55
Q

What is assimilation

A

the uptake of usage of nutrients in cells

56
Q

What part of the digestive system is in charge of egestion

A

Large intestine: water and electrolytes absorbed
Rectum: storage of feces
Anus: elimination of feces

57
Q

What is egestion

A

the removal of undigested food from the body as faeces

58
Q

What is physical digestion

A

the mechanical breaking down of food into smaller pieces without chemical change to the food molecules

59
Q

How does physical digestion help the absorption of food

A

increases the surface area of food for the action of enzymes in chemical digestion

60
Q

What is chemical digestion

A

the breakdown of large insoluble molecules into small soluble molecules

61
Q

How does chemical digestion aid absorption

A

it produces small soluble molecules that can be absorbed easily

62
Q

What does the enzyme amylase do

A

breaks down starch to simple reducing sugars

63
Q

What does the enzyme protease do

A

break down protein to amino acids

64
Q

What does the enzyme lipase do

A

breaks down fats and oils to fatty acids and glycerol

65
Q

Where is amylase secreted and where does it act

A

Pancrease, salviary glands

Mouth, duodenum, and small intestine

66
Q

Where is protease secreted and where does it act

A

Pancreas, stomach

Stomach, small intestine, and duodenum

67
Q

Where is lipase secreted and where does it act

A

Pancrease

Small intestine and duodenum

68
Q

Functinon of hydrochloric acid in stomach juices that are secreted

A

Kills harmful microorganisms in food:
Bactericidal properties
Prevents infection and food poisoning
Provides acidic pH for optimum enzyme activity:
Maintains pH 1.5-2.5 in stomach
Optimal pH for proteases (pepsin and gastric amylase)
Activates pepsinogen to pepsin

69
Q

What is bile and its functions

A

Alkaline mixture:
pH 7.8-8.6
Neutralizes acidity
Neutralizes acidic mixture:
Food and gastric juices from stomach
Entering duodenum
Provides suitable pH for enzyme action:
Optimal pH for pancreatic enzymes
Small intestine digestion and absorption

70
Q

Role of bile in chemical digestion

A

Emulsifies fats and oils:
Breaks down into smaller droplets
Increases surface area
Increases surface area for chemical digestion:
Lipase enzymes can act more efficiently
Faster and more complete digestion of fats

71
Q

Difference between sugars and fats for energy

A

Sugars are a good source of ‘instant’ energy. Because of their chemical structure they are quickly broken down into glucose, which the body can immediately absorb. Lipids (fats) are a good source of long-term energy, as they have more energy content per gram compared to carbohydrates but take longer to be digested.

72
Q

Define emulsification of fats

A

Emulsification of fats is the process by which bile salts break down large fat droplets into smaller, more manageable particles, creating a stable mixture of water and fat called an emulsion.

73
Q

What is lock and key theory

A

each enzyme’s active site is built for the specific substrate

74
Q

3 things stomachs do for digerstion

A

mechanical digestion: pummels food with muscular walls to break down

chemical disgestion: produces protease enzymes and hydrochloric acid to firstly kill bacteria and create the right pH for protease to work at

75
Q

function of liver

A

where bile is produced, bile can neutralize stomach acid and emulsify fats

76
Q

functions of pancresae

A

they make the 3 main enazymes protease, lipase, and amylase

77
Q

function of gallbladder

A

where bile is stores before secretion into duodenum

78
Q

Why are enzymes so important

A

Carbohydrates, proteins and lipids in food are too large, complex and insoluble to be absorbed from the digestive system into the blood.

79
Q

What goes into the large intestine

A

mostly things that aren’t digested by the small intestine such as the fibre and water

80
Q

what are the mechanisms for absorption

A

diffusion into the capillary network then transported up the blood vessels

81
Q

What is absorbed by the capillary and lacteral

A

capillary aborbs the soluble
Glucose
Amino acids
Fatty acids
Glycerol

Lacteral absorbs Fats

82
Q

Overview of digestion

A
83
Q
A

Science (21 decks)

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