bio - enzymes, food tests and organisation

Question 1

Cell

Answer 1

What all living things are made from

Question 2

Tissue

Answer 2

Cells working together to perform a certain function

Question 3

Organ

Answer 3

Tissues working together to perform a function

Question 4

Organ system

Answer 4

Organs working together to perform a function

Question 5

Organism

Answer 5

Organ systems working together. Plant/animal

Question 6

What are carbohydrates?

Answer 6

Simple sugars (glucose) and starch (chains of simple sugars)

Question 7

What are proteins?

Answer 7

Amino acids

Question 8

What are lipids?

Answer 8

Fatty acids and glycerol

Question 9

Test for sugars

Answer 9

Benedict’s solution, blue to brick red, requires heat

Question 10

Test for starch

Answer 10

Iodine, orange to blue/black

Question 11

Test for protein

Answer 11

Biuret solution, blue to purple

Question 12

Test for lipids

Answer 12

Ethanol, clear to milky white

Question 13

What is the digestive system?

Answer 13

An organ system in which organs work together to digest and absorb food

Question 14

Enzyme

Answer 14

A large protein that acts as a biological catalyst, speeding up the rate of a reaction

Question 15

Metabolism

Answer 15

The sum of all the reactions in a cell or body

Question 16

Active site

Answer 16

The specific shape that allows the enzyme to bind to it’s substrate

Question 17

Explain the lock and key model

Answer 17

Enzymes only bind to one specific substrate and won’t catalyse one if it doesn’t fit.

Question 18

Denatured

Answer 18

When the active site no longer fits the substrate

Question 19

How does temperature affect enzymes?

Answer 19

Increasing the temperature increases the rate of the enzyme’s reaction. Until it gets too hot and the bonds of the enzyme break

Question 20

Optimum temperature

Answer 20

The temperature at which enzymes work best. This can change for different enzymes

Question 21

What does pH do to enzymes?

Answer 21

Denature the enzyme

Question 22

How do you investigate the effects of pH on the rate of breakdown of starch by amylase?

Answer 22

Using a continuous sampling technique to find the time to completely digest starch solution. Use iodine.

Question 23

Equation to calculate the rate of an enzyme controlled reaction

Answer 23

1/time in seconds

Question 24

Why are large food molecules broken down?

Answer 24

They can’t be absorbed into the bloodstream

Question 25

What are the products of digestion used for?

Answer 25

Making new carbohydrates, proteins and lipids and glucose is used for energy release

Question 26

What do carbohydrases do?

Answer 26

Break down carbohydrates into simple sugars

Question 27

Where are carbohydrases found?

Answer 27

Salivary glands, pancreas, small intestine (amylase)