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Biology > biological enzymes and food and digestion ✓ > Flashcards

biological enzymes and food and digestion ✓ Flashcards

1
Q

what elements are in carbohydrates proteins and lipids ?

A

Carbon
Hydrogen
Oxygen
Nitrogen

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2
Q

what is the difference between fat and oil ?

A

oils - are lipids with unsaturated fatty acids which are liquid at room temperature
fats - are lipids with saturated fatty acids which tend to be solid at room temperature

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3
Q

what are proteins made of ?

A

amino acids

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4
Q

what are lipids made up of ?

A

a single glycerol with 3 fatty acids

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5
Q

what is the test for starch and what are the results ?

A
  • add a few drops of iodine

- if the colour changes from brown to blue black there is starch present

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6
Q

what is the test for glucose and what are the results ?

A
  • add 1cm³ of Benedicts reagent to substance
  • place in a hot water bath (70-80°C) and leave in there for 3-5 minutes
  • colour change: - blue to green = some glucose
  • blue to red = lots of glucose
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7
Q

what is the test for protein and what are the results ?

A
  • add 2cm³ of Biuret reagent to substance
  • gently shake
  • if protein is present solution will change from blue to pink or purple
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8
Q

what is the test for fat and what are the results ?

A
  • chop or grind a small amount of food and put some into a clean dry test tube
  • add some absolute pure alcohol (ethanol)
  • shake it thoroughly
  • put some distilled water in another tube
  • pour some of the liquid part but not any solid from the first tube into the water
  • a milky appearance shows that there is faith in the food
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9
Q

what does catalyst mean ?

A

a catalyst speeds up a reaction without chemically changing itself

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10
Q

what are enzymes ?

A

they are a type of protein

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11
Q

what does substrate mean ?

A

is a chemical that the enzymes act upon

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12
Q

what does active site mean ?

A

a site is where a chemical reaction takes place

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13
Q

what does product mean ?

A

anything that is made after the reaction has taken place

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14
Q

what happens when the temperature is increased in an enzyme reaction ?

A
  • as temperature increases more kinetic energy is added so the reaction is speeded up
  • when the enzymes are heated up so much the enzymes denature
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15
Q

what happens if the pH of an enzyme is changed drastically from its optimum ?

A
  • the enzyme is denatured

- or destroyed

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16
Q

what are the 7 food groups ?

A
  • carbohydrates
  • proteins
  • lipids (fats)
  • dairy
  • minerals
  • vitamins
  • dietary fibre
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17
Q

what is the role of carbohydrates ?

A
  • provides energy
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18
Q

what is the role of proteins ?

A
  • growth and repair of tissues

- provide energy in emergencies

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19
Q

what is the role of lipids (fats) ?

A
  • provide energy
  • act as an energy store
  • provide insulation
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20
Q

what is the role of mineral calcium ?

A
  • needed to make bones and teeth
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21
Q

what is the role of the mineral iron ?

A
  • needed to make healthy haemoglobin for healthy blood
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22
Q

what is the role of the vitamin A ?

A
  • helps improve vision

- keeps skin and hair healthy

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23
Q

what is the role of the vitamin C ?

A
  • needed to prevent scurvy
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24
Q

what is the role of the vitamin D ?

A
  • needed for calcium absorption
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25
what is the role of dietary fibre ?
- aids the movement of food though the gut
26
what is an example of proteins ?
- meat | - fish
27
what is an example of lipids (fats) ?
- butter | - oily fish
28
what is an example of the mineral calcium ?
- milk | - cheese
29
what is an example of mineral iron ?
- red meat | - leafy veg
30
what is an example of vitamin A ?
- liver
31
what is an example of vitamin C ?
- citric fruit
32
what is an example of vitamin D ?
- eggs
33
what is an example of dietary fibre ?
- wholemeal bread | - fruit
34
what is an example of carbohydrates ?
- pasta | - bread
35
what is the alimentary canal ?
it is another word for the gut
36
what is the role of the mouth ?
where food enters the alimentary canal and digestion begins
37
what is the role of the salivary glands ?
produces saliva containing amylase which breaks down starch into maltose
38
what is the role of oesophagus ?
muscular tube which moves ingested food from the mouth to the stomach
39
what is the role of the stomach ?
- muscular organs - contains the enzymes pepsin which breaks down proteins into amino acids - gastric acid to kill bacteria
40
what is the role of the pancreas ?
- produces amylase which breaks down starch into maltase - lipase which breaks down lipids into glycerol - protease which breaks down proteins into amino acids - released into the small intestine
41
what is the role of the liver ?
- produces bile | - bile breaks down large fat globules into smaller droplets
42
what is the role of the gall bladder ?
- stores bile before releasing it into the duodenum
43
what is the role of the small intestine - duodenum ?
- where food is mixed with digestive enzymes and bile
44
what is the role of the small intestine - ileum ?
- where digested food is absorbed into the blood and lymph
45
what is the role of the large intestine - colon ?
- where water is absorbed
46
what is the role of the large intestine - rectum ?
- where faeces is stored
47
what is the role of the large intestine - anus ?
- where faeces leaves the alimentary canal
48
what is peristalsis ?
is the movement of food along the digestive system by muscular contractions
49
what breaks down protein ?
protease
50
what breaks down lipids ?
lipase
51
what breaks down starch ?
amylase
52
what breaks down maltose ?
maltase
53
what is protein turned into ?
amino acids
54
what are lipids turned into ?
fatty acids and glycerol
55
what is starch turned into ?
maltose (disaccharide)
56
what is maltose turned into ?
glucose
57
where is bile made ?
in the liver
58
where is bile stored ?
in the gall bladder
59
what is the role of bile ?
- it emulsifies fats | - it neutralises stomach acids
60
how do enzymes catalyse reactions ?
they speed up reactions by lowering the activation energy
61
what does denature mean ?
it is when the enzymes change their active site the substrate will not fit in the lock
62
what does the shape of the substrate relate to ?
the shape of the active site
63
how is the small intestine adapted for absorption ?
- are very long | - have villi and microvilli to increase the surface area
64
what are carbohydrates made of ?
sugar

Biology (13 decks)

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