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Biology > Digestion > Flashcards

Digestion Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is the function of carbohydrates?

A

Provide us with energy

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2
Q

What chemical elements are present in carbohydrates?

A

Carbon, hydrogen and oxygen

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3
Q

What are simple carbohydrates?

A

Contain only one or two units of sugar

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4
Q

What are complex carbohydrates?

A

Contain long chains of simple sugars bonded together

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5
Q

What is the function of lipids?

A

They are the most efficient energy store in our body

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6
Q

What are the elements present in lipids?

A

Carbon, hydrogen and oxygen

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7
Q

What are lipids made up of?

A

Made up of 3 molecules of fatty acids combined with one molecule of glycerol

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8
Q

What do different fatty acids cause?

A

Cause some lipids to be solid fats and others to be liquid oils

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9
Q

What is the function of proteins?

A

Are used for building up the cells and tissues of your body

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10
Q

What elements are proteins made up of?

A

Carbon, hydrogen, oxygen and nitrogen

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11
Q

What are food tests used for?

A

To identify the main food groups

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12
Q

What food test is used to identify carbohydrates?

A

Iodine test

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13
Q

What happens in an iodine test?

A

Turns solution from yellow-red to blue-black if starch is present

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14
Q

What food test is used to identify reducing sugars?

A

Benedict’s test

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15
Q

What is the Benedict’s test?

A

Turns solution from blue to brick red on heating if a simple reducing sugar is present

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16
Q

What food test is used to identify protein?

A

Biuret test

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17
Q

What is the biuret test?

A

Turns solution from blue to purple if protein is present

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18
Q

What food test is used to identify lipids?

A

Ethanol test

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19
Q

What is the ethanol test?

A

It is highly flammable harmful test which gives a cloudy white layer if a lipid is present

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20
Q

What functions do proteins carry out in your body?

A

They act as, structural components of tissue, hormones (insulin), antibodies, enzymes

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21
Q

What are catalysts?

A

Special chemicals used to speed up reactions but not used up in the reaction

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22
Q

What are enzymes?

A

Biological catalysts that speed up reactions in our body

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23
Q

What are the uses of enzymes?

A

They are involved in building large molecules from smaller ones, changing one molecule into another, breaking down large molecules into smaller ones

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24
Q

What is the effect of temperature on enzymes?

A

The rate of enzyme controlled reaction increases as temperature increases

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25
Q

What happens to enzymes when temperature is high?

A

The protein structure is effected, long amino acid chains begin to unravel and shape of the active site changes, enzyme gets denatured

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26
Q

How does the rate of an enzyme-controlled reaction increase as temperature increases?

A

When temperature increases, it reaches optimum temperature where it works as fast as possible, if temperature goes beyond optimum temperature enzyme becomes denatured

27
Q

What is the effect of pH of enzyme action?

A

Change in pH can effect forces that shape the active site, the enzyme will no longer act as a catalyst

28
Q

What are digestive enzymes?

A

They control the chemical breakdown of your food from large insoluble molecules to small soluble molecules

29
Q

How do pH levels allow enzymes in different reigons to work efficiently?

A

Because different reigons in the digestive system have different pH levels that allow enzymes in that religion to work as effectively as possible

30
Q

What is the function of oesophagus?

A

Food passes down this into the stomach

31
Q

What is the function of the liver?

A

Produces bile and releases it into the small intestine

32
Q

What is the function of the salivary glands?

A

It produces saliva, this helps break down carbohydrates and keeps the oesophagus lubricated. They produce amylase

33
Q

What is the function of the gallbladder?

A

Stores bile

34
Q

What is the function of stomach?

A

It contains hydrochloric acid to help breakdown insoluble substances and help muscles contract to grind food, it produces the enzyme protease

35
Q

What is the function of the pancreas?

A

Secretes enzymes into the small intestine, produces enzymes, amylase, protease and lipase

36
Q

What is the function of the small intestine?

A

Where 90% of digestion takes place, enzymes present help breakdown insoluble substances to soluble substances which are absorbed into the bloodstream. Produces enzymes amylase, protease and lipase

37
Q

What is the function of the duodenum?

A

Connects the stomach to the small intestine

38
Q

What is the function of the large intestine?

A

Absorbs excess water

39
Q

What is the function of the anus

A

Allowing farces to leave the body

40
Q

How are carbs digested?

A

Carbohydrases are enzymes that digest carbohydrates

41
Q

How is starch digested?

A

It is broken down into sugars in your mouth and small intestine, it is catalyses by an enzyme called amylase

42
Q

How are proteins digested?

A

Breakdown of protein into amino acids is catalysed by protease enzymes that are produced by your stomach, pancreas and small intestine

43
Q

How are fats digested?

A

Breakdown of lipids to fatty acids is catalysed by lipase enzymes, they are made in pancreas and small intestine

44
Q

What is bile?

A

Bile is a green-yellow alkaline liquid produced in the liver and stored in the gall bladder which is released into your small intestine

45
Q

What is the function of bile?

A

It creates alkaline conditions by neutralizing acid that was added to the food in the stomach, which allows small intestine enzymes to work effectively.
It emulsifies fats which increases the surface area of fats for lipase enzymes to act on.

46
Q

How do food molecules move into your bloodstream?

A

Digested food molecules reach your cells by moving from inside your small intestine into your bloodstream, this happens via combination of diffusion and active transport

47
Q

How is the digestive system adapted for absorption?

A

Villi increases surface area
The lining of small intestine has excellent blood supply
Steep concentration gradient is maintained

48
Q

What is emulsification?

A

Breaking down large drops of fat into smaller ones to increase surface area

49
Q

What is the lock and key theory?

A

The enzyme (the lock) can only catalysed a specific reaction because the substrate (the key) will fit into its active site.

50
Q

What is active site?

A

Where enzymes can break molecules down into smaller ones or bind small molecules together to make larger ones

51
Q

What are the sites of production of amylase?

A

Salivary glands, pancreas, small intestine

52
Q

What is the reaction catalysed by amylase?

A

Starch —> glucose

53
Q

What are the sites of reaction by amylase?

A

Mouth and small intestine

54
Q

What are the sites of production of protease?

A

Stomach, pancreas, small intestine

55
Q

What are the sites of production of lipase?

A

Pancreas and small intestine

56
Q

What is the reaction catalysed by protease?

A

Proteins —> amino acids

57
Q

What is the reaction catalysed by lipase?

A

Lipids —> fatty acids and glycerol

58
Q

What is the site of reaction of protease?

A

Stomach and small intestine

59
Q

What is the site of reaction of lipase?

A

Small intestine

60
Q

What is the use of enzymes in the home and industry?

A

Some microorganisms produce useful enzymes that we can use in our home and the industry

61
Q

What are the uses of biological detergents produced by microorganisms?

A

They use the enzymes protease and lipases, work best at low temperatures which saves electricity

62
Q

What are the uses of baby food produced by microorganisms?

A

The enzymes used are proteases, they pre-digest some of the protein in the food making food easier to digest

63
Q

What is the use of lower calorie food produced by microorganisms?

A

Enzyme used is isomerases (convert glucose syrup into fructose syrup). Fructose is much sweeter than sugar so less needs to be added to foods

Biology (5 decks)

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