chapter 8 Flashcards
what are carbohydrates?
single sugars, end in ‘ose’, and made of C, H, O
what is a monosaccharide?
single sugar unit made of all isomers of C6H12O6
what do galactose, maltose, glucose and fructose have in common?
all monosaccharides
what is created by 2 monosaccharides joined?
disaccharides
what disaccharide is made from the connection of glucose and fructose combining?
sucrose and water
what is combined to create lactose and water?
glucose and galactose
what is combined with itself to create maltose and water?
glucose
what is dehydration synthesis?
when larger molecules are formed by the removal of water
what is starch’s function?
store energy within a plant
what is hydrolysis?
the separation of larger molecules by the addition of water
what are polysaccharides?
carbohydrates composed of many single sugars
what is glycogen?
chains of glucose in the liver that are broken down when energy is needed
what is cellulose’s function?
make up plant cell walls
what are lipids?
insoluble molecules that stores extra energy, protects organs, insulation, cell membrane, etc
what are lipids made of?
fatty acids and glycerol
what are proteins made of?
amino acids
what are carbohydrates made of?
monosaccharides
what is the temporary shape change of a protein called?
denaturation
what is deamination?
the removal of nitrogen containing group on an amino acid
what is coagulation?
the permanent change of a protein shape
what is the substance on which an enzyme acts?
substrates
what is the active site?
the area of an enzyme that combines with the substrate
what is a coenzyme?
organic molecules from vitamins that assist enzymes catalyze the reaction
what is the inorganic enzyme that helps an enzyme bind with a substrate?
cofactors
why does pH affect the reaction rate?
enzymes are only “active” at a certain pH
what determines a molecules pH?
shape and molecular properties
what is the pH of trypsin?
9
where is pepsin found?
the stomach (low pH)
why does the substrate concentration change the reaction rate?
the greater the concentration of substrates, the more collisions there are, the higher the reaction rate
how does the temperature affect reaction rate?
the higher the temperature the higher the reaction rate (only until 37 C)
how does the concentration of competitive inhibitors change reaction rate?
because competitive inhibitors and substrates have similar shapes, if the inhibitors bind to the enzymes substrates can no longer bind (rate is lowered)
what are the four components of the digestive system, in order?
ingestion, digestion, absorption, and egestion
what is the intake of nutrients called?
ingestion
what is digestion?
the break down of molecules
what happens during absorption?
digested material is transported to cells
what is the removal of waste from the body called?
egestion
what is physical digestion?
the mechanical breakdown of food (chewing)
what is chemical digestion?
certain enzymes to break down nutrients, such as carbohydrates, proteins, and fats, into smaller molecules (amylase, maltase, sucrase, lactase)
what is peristalsis?
the movement of bolus (food) in the esophagus. wave like contractions of the smooth muscle
which enzyme is used to BREAK DOWN proteins?
pepsin
how is pepsinogen formed?
addition of HCl
where is HCl found in the body?
the stomach
what does HCl do in the stomach?
breaks down food into simple nutrients such as carbohydrates, fats and proteins and kills harmful substances
where is trypsin found in the body
pancreas
which enzyme helps DIGEST proteins? (long chains into polypeptides)
trypsin
how is trypsin formed?
enterokinase converts trypsinogen into trypsin
where is amylase formed?
the mouth/saliva
which enzyme breaks down starch into maltase?
amylase
which body part regulates the food entering the stomach? (also prevents acid from entering the esophagus)
the esophageal sphincter
what are gland cells?
the stomach line that releases gastric juices
what are gastric juices made up of?
pepsin, rennin, HCl, and mucus
what is bile?
an alkaline fluid that helps with digestion
where does bile come from and where is stored?
the pancreas, the gallbladder
what is the scientific name for a ball of food?
bolus
how is jaundice contracted?
obstruction of the bile duct. bile builds up in blood possibly destroying red blood cells
how are gallstones formed?
high cholesterol causes bile salts to harden in the gallbladder
what is cirrhosis?
severe scarring of the liver that can cause liver failure
what causes cirrhosis?
alcoholism, hepatitis, etc.
what are the four sphincters?
the lower esophageal sphincter, the pyloric sphincter, the ileocecal sphincter, internal anal sphincter
what do bile salts do?
break down fat
what does the liver do?
breaks down hemoglobin, stores vitamins, detoxify insoluble molecules, etc. (cleans the blood)
what is an ulcer?
holes in the mucus layer of the stomach (usually)
what is the largest part of the large intestine?
the colon
what is the function of the colon?
the site where water is reabsorbed
what is villi/microvilli?
the microscopic organisms that line the small intestine and increase surface area
what is allosteric activity?
the change in an enzyme caused by the binding of a molecule
what maintains equilibrium during enzyme activity?
feedback inhibition
what is the activation of the last enzyme in a metabolic pathway?
precursor activity
