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IGCSE Biology > Carbohydrates, Lipids, Proteins and Enzymes > Flashcards

Carbohydrates, Lipids, Proteins and Enzymes Flashcards

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1
Q

What temperature is optimum for biological for detergents?

A
  • lower temperatures

- e.g 30 degrees

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2
Q

What are complex carbohydrates?

A
  • many smaller sugar units (e.g. glucose or sucrose molecules) joined together in a long chain
  • monosaccharides joined together by a glycosidic bond
  • e.g. starch and cellulose
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3
Q

What is lipase?

A
  • converts lipids into fatty acids and glycerol
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4
Q

What is a substrate?

A
  • a molecule that is changed in a reaction
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5
Q

What are proteins?

A
  • long chains of amino acids (polypeptide chain)

- these chains are folded into specific shapes that allow other molecules to fit into the protein

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6
Q

What are the four functions of protein?

A

They act as

  • antibodies: help body to fight disease, produced by white blood cells
  • hormones: used to carry messages around the body. e.g insulin
  • structural proteins: makes up tissues in the body e.g. muscles
  • enzymes: control chemical reactions in the body. they have a unique shape so only certain molecules can fit
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7
Q

Where does protease work in?

A
  • stomach

- small intestine

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8
Q

What do protease do?

A
  • converts proteins into amino acids
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9
Q

What does the large intestine do?

A
  • water that is mixed in the food is absorbed into the bloodstream
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10
Q

What happens when pH is changed during a reaction?-

A
  • change from optimum reduces rate of reaction
  • pH that is very different from optimum will denature the enzyme
  • affects bonding within the enzyme
  • 3D shape altered
  • active site loses precise structure. substrate no longer fits the active site
  • fewer ESC formed, fewer products formed per unit time
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11
Q

What are simple sugars?

A
  • carbohydrates that are only made up of one or two units of sugar
  • a monosaccharide
  • e.g. glucose (one unit) and sucrose (two units)
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12
Q

What is the difference between non-biological and biological detergents?

A
  • non-biological contain chemicals that break up stains on clothes
  • biological contain the same chemicals but also contain a mixture of enzymes to break down stubborn stains
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13
Q

Describe enzyme controlled reactions in a solution

e.g. cytoplasm, extracellular fluid

A
  • all molecules (e.g. enzyme and substrate) are moving around as they possess kinetic energy
  • by chance there can be a random collision between the substrate and the active site, which forms an enzyme substrate complex (ESC). this is a successful collision
  • reaction takes place, forming products, which are released from the active site
  • enzyme is available for reuse as it is not changed or used up
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14
Q

Where is amylase produced?

A
  • salivary glands
  • pancreas
  • small intestine
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15
Q

Where is lipase made?

A
  • pancreas

- small intestine

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16
Q

What does amylase do?

A
  • converts starch into sugars
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17
Q

Where is bile produced?

A
  • in the liver
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18
Q

Where is protease made?

A
  • pancreas
  • stomach ( as pepsin)
  • small intestine
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19
Q

What happens if you increase the temperature in a reaction?

A
  • higher temp = higher kinetic energy of enzyme and substrate molecule
  • more frequent collision between enzyme and substrate molecules
  • more ESC formed per unit time
  • collision occur with more energy to break bonds
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20
Q

What does the liver do?

A
  • produces bile
21
Q

What kind of enzymes are in biological detergents?

A
  • proteases and lipases
22
Q

What happens to a reaction if temperature is lowered?

A
  • slow reaction
  • fewer collision between enzyme and substrate molecules
  • fewer ESC formed unit time
23
Q

What are enzymes?

A
  • biological catalysts
24
Q

Where does amylase work in?

A
  • mouth

- small intestine

25
Q

Where does lipase work?

A
  • in the small intestine
26
Q

What kind of enzymes do some microorganisms produce?

A
  • enzymes that pass out of their cells and catalyse reactions outside them
  • these have uses in the home and in industry
27
Q

What are lipids?

A
  • lipid molecules consists of three molecules of fatty acids joined to a molecule of glycerol
28
Q

What are carbohydrate molecules made up of?

A
  • units of sugar
29
Q

Where is bile stored?

A
  • in the gallbladder

- then delivered via the bile duct to the duodenum

30
Q

What does bile do?

A
  • hydrochloric acid in the stomach makes the pH too acidic for enzymes in the small intestine to work properly
  • bile is alkaline (contains HCO3), neutralised the acid and makes conditions alkaline, which is optimum
  • also emulsifies fats. this increases the SA:V ration, making digestion faster
31
Q

What happens if you increase enzyme concentration?

A
  • increases rate of reaction because there are more active sites available
  • increased chance that substrate molecules collide with the enzyme’s active site, so more ESC formed per unit time
  • more product produced per unit time
  • linear increase as long as plenty of substrate available
32
Q

What does the gallbladder do?

A
  • where bile is stored before released into the small intestine
33
Q

What does the small intestine do?

A
  • produces protease, lipase and amylase enzymes

- digested food is absorbed out of the digestive system into the blood

34
Q

What is a catalyst?

A
  • a catalyst is a substance which increases the speed of a chemical reaction, without being changed or used up in the reaction
35
Q

What do digestive enzymes do?

A
  • break down big, insoluble molecules into smaller, soluble ones
  • these can then be absorbed into the bloodstream through the walls of the small intestine
36
Q

What do the mouth and salivary glands do?

A
  • mechanical digestion (chewing and mastication), increases surface area of food particles for enzymes
  • chemical digestion: salivary glands produced amylase breaking the glycosidic bond, starch into sugar
37
Q

What does the stomach do?

A
  • produces the protease enzyme, pepsin
  • stomach wall is muscular and has a churning effect causing mechanical digestion
  • produces hydrochloric acid because:
  • to kill bacteria
  • to give the right pH for pepsin to work
38
Q

What are enzymes used for at home?

A
  • biological detergents
39
Q

What does the oesophagus do?

A
  • a muscular tube that connects the mouth and the stomach
40
Q

Describe the shape of the active site of an enzyme?

A
  • the active site is folded into a specific shape which is complementary to the shape of the substrate
41
Q

Name big, insoluble molecules

A
  • starch
  • proteins
  • lipids
42
Q

What does the duodenum do?

A
  • the first section of the small intestine

- enzymes from the pancreas end up here

43
Q

what does the anus do?

A
  • where faeces leaves the system
44
Q

What are used for in the industry?

A
  • proteins in some baby foods are ‘pre-digested’ using proteases, so they’re easier for the baby to digest
  • carbohydrates can be used to turn starch into sugar syrup
  • glucose syrup is turned to fructose using an isomerase enzyme. fructose is sweeter, so same level of sweetness with less sugar. used in slimming foods and drinks because fewer calories
45
Q

What happens to a reaction at a high temperature?

A
  • enzymes are denatured
  • molecules vibrate more, breaking bonds within the enzyme molecule
  • 3D shape altered
  • active site loses precise structure. substrate no longer fits into active site
  • fewer ESC formed per unit time. fewer produced formed per unit time
46
Q

What happens if substrate concentration is increased

A
  • increased concentrate increases rate of reaction
  • increased chance that substrate molecules collide with enzyme’s active site, more ESC formed per unit time
  • more product produced per unit time
  • with a fixed amount of enzyme, the rate in which the rate reaction increases will slow down
47
Q

What does the pancreas do?

A
  • produces protease, lipase and amylase enzymes

- it releases these into the duodenum

48
Q

Name smaller, soluble molecules

A
  • sugars
  • amino acids
  • glycerol
  • fatty acids

IGCSE Biology (16 decks)

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