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Biology Unit 1 > Chapter 2 - Enzymes And The Digestive System > Flashcards

Chapter 2 - Enzymes And The Digestive System Flashcards

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0
Q

Role of the stomach?

A

Inner layer produces enzymes which digest the food

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1
Q

Role of the oesophagus?

A

Carries food from mouth to stomach. Adapted for transport.

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2
Q

Role of the small intestine

A

Food is further digested by enzymes that are produced by its walls and glands. The inner walls are folded ( Villi ) increasing SA. Also increased by microvilli.

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3
Q

Role of large intestine?

A

Absorbs water. Forms faeces

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4
Q

Role of pancreas

A

Produces protease to digest proteins, lipase to digest lipids and amylase to digest starch

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5
Q

Define physical breakdown

A

Breaking down larger things to smaller things

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6
Q

Define chemical breakdown

A

Breaking down of insoluble molecules into smaller more soluble ones

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7
Q

Two glands that secrete amylase?

A

Salivary glands

Pancreas

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8
Q

What happens during condensation?

A

A molecule of water is removed

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9
Q

What are the main features of the Biuret Test?

A

Detects peptide bonds
SODIUM HYDROXIDE + COPPER SULFATE
proteins present = purple/mauve
Not present = blue

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10
Q

What is a PRIMARY protein structure?

A

A sequence of amino acids that involve PEPTIDE BONDS

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11
Q

What is a SECONDARY protein structure?

A

The shape the polypeptide chain forms with hydrogen bonding. Involves alpha helix and hydrogen bonds

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12
Q

What is a TERTIARY protein structure?

A

A bent or twisted polypeptide helix into a complex structure.
DISULFIDE, IONIC AND HYDROGEN BONDS

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13
Q

What is a QUATERNARY protein structure?

A

A combination of different polypeptide chains

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14
Q

What do enzymes do to enable a reaction to take place?

A

They act as a catalyst by lowering the activation energy.

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15
Q

Explain how a substrate binds with an enzyme?

A

The substrate is complementary to the active site of the enzyme

16
Q

Describe the lock and key model

A

Active site = lock
Substrate = key
“Key” fits perfectly in the “lock” as it’s complementary
Bad because implies it is rigid and solid.

17
Q

Describe the induced fit model

A

States that the enzyme changes shape to fit the substrate. In the same way a glove moulds itself to the shape of a hand
Better because doesn’t suggest that the complex is rigid.

18
Q

Explain how temperature effects rate of reaction in enzyme activity?

A

Increase temperature = increase kinetic energy of particles
Enzyme + substrate collide more often, increasing ROR
To an optimum point where the enzymes denature

19
Q

What is denaturation?

A

It’s a permanent change. Once it had happened the enzyme cannot function again, the enzyme shape is changed which therefore means the substrate is no longer complementary and therefore they can no longer bind.

20
Q

What is an enzyme inhibitor?

A

A substance that directly or indirectly interferes with the functioning of the active site of an enzyme

21
Q

Describe a competitive inhibitor?

A

The inhibitor is the same shape as the substrate so the substrate and the inhibitor compete for the active site of the enzyme

22
Q

Describe a non competitive inhibitor?

A

An inhibitor molecule binds to an alsteric site of the enzyme which changes the shape of the active site so the substrate is not longer complementary to the active site

23
Q

What is the formula for glucose?

A

C6h12o6

24
Q

What is the test for reducing sugars?

A

Benedicts solution to gluscose
Heat to 90 degrees
Sugar present = orange/brown

25
Q

What is a reducing sugar?

A

A sugar that can donate electrons to another chemical

26
Q

What is the test for non reducing sugars?

A 
Benedicts and heat
Stays blue
Boil with acid (to hydrolyse)
Neutralise with alkali
Repeat step one and solution turns orange
27
Q

What is starch digestion?

A

The breaking down of a glycosidic bond

28
Q

What is starch made of?

A

2 glucose molecules

29
Q

What is starch broken down by?

A

Maltase

30
Q

What enzyme is produced by the salivary gland and what does it do?

A

Amylase hydrolysis starch into Maltose

31
Q

Why are conditions in the stomach acidic?

A

It denatures amylase which prevents further hydrolysis

32
Q

What is produced in the small intestine and what does it cause?

A

The lining produces maltase which hydrolyses the maltose from starch into alpha glucose

Biology Unit 1 (7 decks)

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