Digestion Flashcards
Define an emzyme
Biological catalysts in living organisms which speed up the rate of reactions without being used up or altered
Define substrate
Substance on which an enzyme acts
What is the active site?
The uniquely shaped region of the enzyme which the substrate fits into
What is a product?
The end result of an enzyme-catalysed reaction
What are the two types of enzymes?
Catabolic and anabolic
What do catabolic enzymes do?
Break down large and complex molecules into smaller simple molecules which can be absorbed
What do anabolic enzymes do
Synthesise smaller molecules into a larger, more complex molecule
What is the difference between the lock and key model, and the induced fir model
Lock and key is where the substrate fits perfectly into the active site, induced fit is where the active site briefly alters shape slightly to fit substrate, goes back to original shape after
What does a Q10 value of 2 and 4 mean
Q10 value of 2 means RoR doubles for every 10°c temp rise
Q10 value of 4 means RoR quadruples for every 10°c temp rise
What is the food test for starch?
Iodine
If reagent goes from orange-brown to blue-black, starch is present
What is the food test for protein?
Biurets
If reagent goes from blue to lilac-purple, protein is present
What is the food test for lipids?
Ethanol (+water)
If reagent turns from clear to milky white, lipids are present
What is the food test for glucose?
Benedict’s
Add some benedicts and heat for ~3 minutes at 70-80°c
If reagent goes from blue to brick red, glucose is present
What are the limiting factors for Rate of enzyming?? idk what the word is
-Temperature
-pH
-Enzyme concentration
-Substrate concentration
What occurs in the mouth?
- Mastication
- Amylase is produced
