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Biology > Chapter 6 - Enzymes > Flashcards

Chapter 6 - Enzymes Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q
  1. What 2 things does the pancreas produce?
A
  1. a.) Insulin

b. ) digestive enzymes

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2
Q
  1. Where is this enzyme made?
  2. Complete the following sentence: Almost all enzymes are ________.
  3. Based on your answer to question 3, what organelles might you expect to find more of in enzymes?
A
  1. Pancreas.
  2. Proteins.
  3. Ribosomes.
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3
Q
  1. Name the 3 characteristics of epithelial cells, and explain their purpose.
  2. Where do we find epithelial cells?
A
  1. a.) Microvilli, provides a larger surface area for substances (like food particles) to cross faster.
    b. ) Nucleus, controls the cell’s activities.
    c. ) Mitochondria, jellybean structures in which aerobic respiration takes place to provide the cell with energy.
  2. Lining all surfaces of the body.
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4
Q
  1. What is the name of the specialised cells responsible for human reproduction?
  2. Why do pancreatic enzyme-producing cells produce cells?
  3. Explain why a cell with microvilli absorbs substances more quickly than one without.
  4. Explain the difference between cilia and microvilli.
A
  1. Gametes.
  2. To digest certain foods in the small intestine.
  3. It had a larger surface area for substances to cross faster.
  4. Cilia are shorter, sperm-tail-like adaptations that transport cells. Microvilli are folds that provide a larger surface area for better molecule absorption.
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5
Q
  1. What are enzymes?
  2. What is their job?
  3. Is sugar a simple or complex carbohydrate?
  4. Is starch a simple or complex carbohydrate?
  5. What is the name that we give to food molecules such as fats and proteins?
A
  1. Biological catalysts.
  2. Increasing the rate of reactions.
  3. Simple
  4. Complex
  5. Substrates.
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6
Q
  1. Substrates are long-chain molecules called ___________ that are made up of links called ___________.
  2. In protein chains, the links are __________.
  3. What happens to the long-chain protein during digestion?
  4. What is significant about protein monomers?
  5. Which enzyme breaks down protein chains?
A
  1. Polymers, monomers.
  2. Amino acids.
  3. The polymer is broken down into individual monomers.
  4. They are all different shapes and sizes, and may be represented as different colours in diagrams.
  5. Protease.
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7
Q
  1. What is significant about glucose monomers?
  2. What kind of substrate is starch?
  3. What are starch monomers made of?
  4. Which enzyme breaks down starch polymers?
  5. There are two types of those enzymes. What are they called?
  6. Is starch a complex or simple polymer?
  7. What are carbohydrate monomers made of?
A
  1. They are all the same.
  2. Carbohydrate.
  3. Glucose.
  4. Amylase.
  5. Pepsin and tripsin.
  6. Complex.
  7. Monosaccharides.
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8
Q
  1. What suffix do sugars generally end in?
  2. What suffix do enzymes usually end in?
  3. Which enzyme breaks down sucrose?
  4. Which two sugar molecules are small enough that they do not require digestion?
  5. What does a sucrose polymer look like?
A
  1. Ose.
  2. Ase.
  3. Sucrase.
  4. Glucose and fructose.
  5. A glucose molecule attached to a fructose molecule.
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9
Q
  1. Fats are known by another name. What is it?
  2. What name do we give to dietary fats?
  3. What is a fat molecule comprised of?
  4. Which enzyme breaks down fat molecules?
  5. What happens to the molecule during digestion?
A
  1. Lipids
  2. Triglycerides
  3. Glycerol and fatty acids.
  4. Lipase
  5. The glycerol and fatty acids are separated.
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10
Q
  1. What is a substrate?
  2. What is a product?
  3. Which organelle requires glucose?
  4. Explain the purpose of digestion.
A
  1. A substance that is worked on by the enzyme.
  2. The object that remains after digestion. E.g. amino acids, glycerol, fatty acids.
  3. Mitochondria, for energy.
  4. Breaking down molecules for ease of absorption into the blood.
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11
Q
  1. What is the substance called that tests for the presence of a particular substrate.
  2. Which reagent is used to test for the presence of:
    a. ) Starch
    b. ) reducing sugars
    c. ) protein
    d. ) fats
A
  1. Reagent.
  2. a.) Iodine
    b. ) Benedicts solution
    c. ) Biuret
    d. ) Emulsion test with ethanol
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12
Q
  1. What colour is benedicts reagent in its natural state, and when testing positive for reducing sugars?
  2. What colour is biuret reagent in its natural state, and when testing positive for protein?
  3. What colour is ethanol in its natural state, and when testing positive for fat?
  4. What colour is iodine in its natural state, and when testing positive for starch?
A
  1. Blue, and then green/orange/red.
  2. Blue, and then purple.
  3. Clear, and then cloudy.
  4. Orange-brown, and then blue/black.
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13
Q
  1. What is the normal temperature of humans?
  2. Enzymes are biological catalysts. What is their purpose?
  3. A protein is a long-chain molecule of what?
  4. What happens to a protein when it becomes an enzyme?
  5. Why is the newly-created enzyme shaped the way that it is?
  6. By what mechanism do the enzyme and substrate attach to each other?
  7. What happens if protein chains aren’t incubated at the correct temperature?
  8. What happens to enzymes if they are too hot or too cold?
A
  1. 37°C.
  2. To speed up chemical reactions.
  3. Amino acids.
  4. It folds up into a specific 3D shape.
  5. So that the active site of the enzyme perfectly matches the shape of the corresponding substrate. There are specific enzymes for specific substrates.
  6. The ‘lock and key’ mechanism.
  7. They don’t fold up into properly shaped enzymes.
  8. They become denatured.
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14
Q
  1. What is the pH level of human blood?
  2. What is mean by the ‘optimum’ pH level for an enzyme?
  3. When testing the efficacy of an enzyme at various pH levels, why is it important to maintain a constant temperature?
A
  1. 7.4
  2. The pH level at which the enzyme can work the fastest.
  3. As a control variable to ensure that the results are consistent, and also to ensure that the enzyme is functioning properly.
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15
Q

Which 3 basic nutrients does food contain?

A

Fats, proteins, and carbohydrates.

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15
Q

What are protein polymers made up of?

A

Amino acids

16
Q

What are polymers made up of?

A

Monomers

17
Q

What are starch monomers made up of?

A

Glucose

18
Q

What are the most common sugars in foods?

A

Sucrose, fructose, and glucose

19
Q

Fill in the blank. Most of the fat in foods is ……………

A

Triglycerides

20
Q

What are triglycerides made up of?

A

3 fatty acid chains attached to a glycerol molecule.

21
Q

Which enzyme breaks down protein chains?

A

Protease

22
Q

Which enzyme breaks down starch?

A

Amylase

23
Q

Which enzyme breaks down fatty acids?

A

Lipase

24
Q

What happens to carbohydrates and fats after they’ve been digested?

A

They are burned to release energy for the cells of the body. This process is called respiration.

25
Q

What happens to the amino acids of protein digestion?

A

They are rebuilt to make different types of protein that the cells need.

26
Q

What is protein synthesis

A

The process by which amino acids are rebuilt into different proteins that the cells need.

27
Q

What control synthesis reactions?

A

Enzymes

28
Q

How much more energy do lipids contain than proteins and carbohydrates?

A

Twice as much.

29
Q

What is energy measured in?

A

Joules

30
Q

What is the purpose of a calorimeter, and how does it work?

A

It is used to measure the amount of energy in a particular food. It is achieved by burning food beneath a beaker of water. The amount of time it takes to heat the water, and the temperature reached in the water, determines how much energy is in the food.

31
Q

When an enzyme and substrate are joined during the reaction it is called the ……….

A

Enzyme-substrate complex

32
Q

Enzymes are involved in reactions that either ……… or ………..

A

Join molecules together or break them down.

33
Q

The part of the enzyme that binds to the substrate is called ……….

A

The active site

34
Q

The active site is a …………

A

Specific 3-dimensional shape

35
Q

Our understanding of how the enzyme-substrate complex works is referred to as…….

A

The lock and key mechanism

36
Q

What happens if the temperature/ph level enzymes are stored in becomes too high or too low?

A

The shape of the active site will change, no longer fitting the substrate. This is called denaturing.

37
Q

Starch is a type of what?

A

Carbohydrate

Biology (19 decks)

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