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CLINICAL CHEMISTRY 2 > CC2 LAB: LIPASE AND AMYLASE > Flashcards

CC2 LAB: LIPASE AND AMYLASE Flashcards

1
Q

to catalyze oxidation/reduction reactions

A

oxidoreductases

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2
Q

to transfer functional group from one substance to another

A

transferases

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3
Q

formation of 2 products from a substrate by hydrolysis using water

A

hydrolases

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4
Q

intramolecular rearrangements

A

isomerases

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4
Q

non-hydrolytic addition or removal of groups from substrates

A

lyases

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5
Q

join together 2 molecules by the synthesis of new bonds

A

ligases

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6
Q

lipase is from what major class of enzymes

A

hydrolases

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6
Q

systematic name of lipase

A

triacylglycerol acylhydrolase

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7
Q

specific enzymes inside the pancreas

A

lipase
amylase

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8
Q

substrate of lipase

A

fats

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9
Q

products of lipase

A

alcohol
fatty acids

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9
Q

activators of lipase

A

colipase
bile salts

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9
Q

what does lipase attacks?

A

ester linkages

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10
Q

classic-cherry crandall method modified substrate

A

triolein

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10
Q

lipase acute pancreatitis: onset

A

4-8 hours

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11
Q

lipase acute pancreatitis: normalize

A

8-14 days

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11
Q

lipase acute pancreatitis: peak

A

24 hours

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12
Q

lipase assay optimal ph

A

8.8 pH

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12
Q

lipase assay normal temp

A

40 degrees celsius

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13
Q

what methods does lipase assay do

A

titration
turbidimetric method

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14
Q

classic-cherry crandall method substrate

A

olive oil

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14
Q

what does the method classic-cherry crandall used

A

titration

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15
Q

in lipase what enzymes are based on coupled reactions

A

peroxidase
glycerol kinase

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16
Q

in what sample or specimen is the lipase stable

A

serum

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17
Q

how long does the lipase last if left in room temp

18
Q

how long does the lipase last if left in the refrigerator at 4 degrees celsius

19
Q

what will be the result of there is hemolysis in the sample

A

false low results

20
Q

the amylase is from what major class of enzymes

20
Q

reference ranges of lipase

A

0-1.0 U/mL
37 degrees celsius
<0.6 ukat/L

20
Q

catalyzes the breakdown of starch and glycogen to monosaccharides

21
Q

hydrolizes the ester linkages of fats to produce alcohols and fatty acids

22
Q

tissue sources of amylase

A

salivary glands
acinar cells of pancreas

23
Q

is a polysaccharide, made up of multiple glucose

23
Q

long and unbranched chain linked by a-1,4 glycosidic bonds

24
Q

branched chain polysaccharide with a-1,6 linkages

A

amylopectine

25
Q

substrate of amylase

A

starch/glycogen

25
Q

storage for of glucose

26
Q

product of amylase

A

monosaccharides:
-glucose
-maltose
-dextrin

27
Q

activator of amylase

A

calcium ions
chloride

28
Q

what does amylase attacks

A

a-1,4 glycosidic bonds

28
Q

amylase acute pancreatitis: onset

29
Q

amylase acute pancreatitis: peak

30
Q

amylase acute pancreatitis: normalize

31
Q

measures the disappearance of starch substrate

A

amyloclastic

32
Q

measures the appearance of the product

A

saccharogenic

33
Q

coupling of several enzyme systems to monitor amylase activity

A

continuous monitoring

33
Q

measures the increasing color from production of product coupled with a chromogenuc dye

A

chromogenic

33
Q

what color does amyloclastic gives

34
Q

amylase coupled enzyme absorbance of NADH is at

35
Q

optimum pH of amylase

36
Q

absorbance of NAD+

37
Q

absorbance of NADH

38
Q

inhibits salivary amylase

A

wheat germ lectin

38
Q

amylase is stable in what samples

A

serum
urine

39
Q

the samples of amylase in rt can last up to

40
Q

the samples of amylase in 4 degrees celsius can last up to

A

2 months or 6 months

41
Q

you can detect acute pancreatitis in what enzyme

A

amylase
lipase

42
Q

anticoagulants used in amylase

A

citrate
edta
oxalate

43
Q

capacity of the machine to read the sample

44
Q

measurement of true negative

A

specificity

45
Q

measurement of true positive

A

sensitivity

CLINICAL CHEMISTRY 2 (9 decks)

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