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Bio - 20 > CH 6: The Digestion System > Flashcards

CH 6: The Digestion System Flashcards

1
Q

What is an Enzyme?

A

A protien that speeds up (catalyzes) a chemical reaction

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2
Q

What does a Enzyme do?

A

Enzymes decreases the activiation energy needed in a chemical reaction

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3
Q

what is a substrate?

A

A reactant which binds to the active site of a enzyme.

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4
Q

What is a product of an enzyme? [delete]

A

The end result of reaction.

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5
Q

What is a enzyme substrate complex?

A

A temporary assosiation of both the enzyme and the substrate attached to the active site.

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6
Q

What does it mean when someones says enzymes are reaction specific?

A

Each enzyme works with a specific substrate.

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7
Q

Properties of the Lock and Key Model

A
  • simplistic model of enzyme action
  • a specific shape fits and “locks in”
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8
Q

properties of Induced fit model

A
  • More accurate model of enzyme action
  • Substrate binding cause enzymes to change shape leading to a tighter fit
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9
Q

What are properties of enzymes?

A
  • They are not consumed in a reactions
  • They are a catalyist
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10
Q

What are activators?

Name two.

A

Factors that when met, the enzyme becomes active.

Cofactors & Coenzymes.

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11
Q

What are Enzyme Inhibitors?

A

Molecules that reduce enzyme activity.

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12
Q

What are competitive inhibition?

A

The inhibitor fights for the same active site as the substrate.

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13
Q

What is a noncompetitive Inhibition?

A

Inhibitor binds to the enzyme other than the active site and changes the active site.

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14
Q

What is sucrase?

A

Enzyme that breaks down sucrose.

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15
Q

what is Denaturing mean?

A

When all enzymes (and all proteins) are placed in not ideal conditions they can change their shape permanently.

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16
Q

What can cause Proteins or enzymes to denature?

A

PH, Temperature, salinity

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17
Q

What are Enzyme cofactors?

A

Metals that assist enzymes in catalyzing chemical reactions by binding to the enzyme. (not on active site)

Mg, K, Ca, Zn, Fe, Cu

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18
Q

What are coenzyme’s?

A

Organic molecules that bind (temporarily or permanently) near the active site

Many Vitamins

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19
Q

What are some examples of molecules that irreversibly bind with enzymes?

What impact do they have on a enzyme?

A

Nerve gas and insecticides.

Permanently changes the shape of enzyme

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20
Q

What is Proteases?

A

A enzyme that breaks down proteins.

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21
Q

What is Lipases?

A

A enzyme that breaks down Lipids.

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22
Q

What is DNA polymerase?

A

A enzyme that builds DNA by adding nucleotides to DNA strand.

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23
Q

What does pepsin do?

A

An enzyme that breaks down polypeptides into peptides

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24
Q

What is Chemical digestion? What usually does this?

A

Break down substances into smaller pieces, forming a new substance in the process.

Enzymes.

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25
What is physical digestion?
Break down food into smaller pieces and it is technically possible to get back the original substance.
26
What do our salivary glands contain?
The salivary amylase enzyme (breaks down starch into disaccharides)
27
What helps teeth break food apart?
water and mucous
28
What does chewing food do?
Increases the surface area for chemical digestion.
29
What is it called when a tongue rolls food into a smooth mass?
It is called a bolus.
30
What does the tongue do?
* creates a bolus * pushes food to back of mouth for swallowing
31
How does swallowing work?
Food is pushed into the esophagus and passes closed trachea.
32
What prevents food from going down the trachea and lungs?
The Epidglottus.
33
What is the function of the Esophagus?
Takes food from mouth to stomach.
34
What moves the bolus into the stomach?
it moves due to gravity but mostly through peristalsis
35
What is peristalsis?
muscular contractions and relaxations.
36
What is the Esophageal Sphincter?
A ring-like muscular structure at the end of the esophagus (start of the stomach)
37
What happens when the esophageal sphincter relaxes?
it allows bolis to pass into the stomach.
38
What happens when the esophageal sphincter contracts?
Prevents acid or stomach contents from entering the esophagus.
39
How does heartburn work?
When acid contents from the stomach escape to the esophagus and rise up in the throat.
40
What shape does the stomach look like?
It is shaped like a J
41
How many millimetres does the stomach hold when empty?
50ml
42
how many millimetres does the stomach hold at maximum capacity? (range)
2L to 4L
43
How does the stomach expand?
Folds in the lining expand like an accordion to hold a large meal.
44
What is the Pyloric Spincter?
Controls emptying of stomach contents into the small intestine.
45
What carries food to the bottom of the stomach?
Peristalsis
46
What is the two forms of physical digestion in the stomach? | Explain them as well
1. **Stomach Churning**: Churns backwards and breaks into smaller pieces. 2. **Hydrochloric acid**: *Physical digestion* of protien.
47
What is the pH of HCl? (range)
pH: 1-3
48
What kills the bacteria in the food?
HCl in the stomach that kills most bacteria.
49
What are gastric juices made of?
1. water 2. mucous 3. salts 4. hydrochloric acid 5. enzymes
50
How much gastric juices do the Cells in the interior lining of the stomach secrete? (range)
**2L- 3L** of gastric juice each day
51
What is it called when gastric juice is mixed with food?
Chyme
52
Why does the stomach have to protect itself?
Because it is made of proteins and would denature without protection.
53
How does the stomach protect itself?
1. The stomach secretes little gastric juice until food is present. 2. Mucous secreted from the stomach to protect the lining from gastric juice
54
What did they **think** ulcers were caused by?
Stress
54
How do you cure Ulcers?
Antibiotics
55
What is the bacteria name that causes ulcers?
Helicobacter pylori
55
Why are few substances absorbed through the stomach from chyme?
Because most particles are not small enough to be absorbed
56
What is absorbed through the stomach?
***Some*** water. Salts, anti-inflammatory medications, and alchohol.
57
What macromolecule has a Hexagon shape?
Carbohydrates
58
What macromolecule has a tip and tail shape?
Fat/lipids
59
What macromolecule has an Amino, Hydrogen, and carboxyl group?
Protein
60
What macromolecule has a pentagon shape in **the center**?
Nucleotide
61
What is the pH in the mouth?
pH = 7
62
what is the pH of the stomach?
pH = 2
63
What is the pH of the Anus?
pH = 7
64
what is another name for salivary amylase in saliva?
carbohydrase
65
Does peristalsis (in the esophagus and stomach) count as physical digestion?
Yes
66
what is chemically broken down in the stomach? What is the enzyme called?
protein through enzymes like pepsin
67
What is pH of the small intestine?
pH = 7
68
What substances are created/released by the pancreas?
1. Trypsin and chymotrypsin (proteases) 2. Pancreatic amylase (carbohydrase) 3. Lipase 4. Bicarbonate
69
What is the Duodenum?
The first part of the small intestine.
70
where do the liver, gall bladder and pancreas release their juices?
The duodenum
71
What does the pancreas do?
Releases pancreatic fluid to the duodenum
72
What are accessory organs? What are they?
Organs that help with digestion, even though digestion doesn't happen inside of them. Liver, pancreas, gall bladder
73
What do Trypsin and chymotrypsin (proteases) do?
Digests peptides into Amino acids.
74
What does Pancreatic amylase (carbohydrase) do?
Digests starch into simple sugars
75
What does Pancreatic lipase do?
Digests lipids into simple glycerol, and fatty acids.
76
What does Pancreatic Bicarbonate do?
Lowers the pH of the duodenum?
77
What does the gallbladder do?
Stores bile between meals.
78
Why are there villi and microvilli in the small intestine?
Help increase the surface area for food absorption.
79
What is absorbed in the bloodstream and what is absorbed in the lymph vessels?
**Bloodstream**: amino acids (proteins), bases, sugars, and phosphates (nucleic acid), monosaccharides (carbohydrates and starches) **Lymph Vessels**: Glycerol and fatty acids (fat)
80
what is the process of physically breaking down fat? What is the process called?
bile salts attach to large fat collections and split them apart in a process called **emulsification**
81
What has to be coated onto glycerol and fatty acids in order to be moved through the lymph vessel?
proteins
82
What are vili

Bio - 20 (12 decks)

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