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Biology > Digestion And Absorption > Flashcards

Digestion And Absorption Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Once food has reached the gut, where does it go?

A

The blood

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2
Q

What happens to the large food molecules so that they can be absorbed from the gut into the blood?

A

They are digested by different enzymes to break them down into smaller pieces so they can be absorbed.

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3
Q

What are large food molecules known as?

A

Polymers

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4
Q

During digestion, what reaction takes place when breaking down the large food molcules?

A

Hydrolysis

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5
Q

Do you add or remove water in a hydrolysis reaction?

A

You add water as a molecule is removed during the condensation reaction when they are built up.

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6
Q

During hydrolysis what are carbohydrates broken down into?

A

Disaccharides and then monosaccharides

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7
Q

What are lipids broken down into during hydrolysis?

A

Fatty acids and glycerol

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8
Q

What are proteins broken down into during hydrolysis?

A

Amino acids

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9
Q

What bonds are broken when carbohydrates lipids and proteins are digested?

A

Glycosidic, Ester bond and peptide bond

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10
Q

Where are digestive enzymes produced?

A

They are produced by specialist cells in the digestive system in mammals

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11
Q

What does amylase break down?

A

Starch, which is a polysaccharide made up of amylose and amylopectin both alpha glucose chain, then broken into disaccharides then monosaccharides.

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12
Q

What is the disaccharide that is formed when starch is broken down?

A

Maltose

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13
Q

What is the monosaccharide made when starch is broken down?

A

Glucose and glucose

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14
Q

Where is amylase made?

A

The salivary glands in the mouth and pancreas which releases it into the ileum

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15
Q

What happens in the mouth?

A
  • The first part of digestion, the food is chewed undergoing physical digestion, this breaks the molecules into smaller pieces increasing the SA so exposed to more enzymes.
  • It begins to digest sugars and starch using amylase released in the salivary gland.
  • The starch is a polysaccharide which is broken down into disaccharides, by hydrolysing the starch breaking the glycosidic bond.
  • Produces a bolus of food, which travels down the oesophagus once swallowed
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16
Q

What is a membrane bound disaccharide?

A

They are enzymes that are attached to cell membranes of epithelial cells lining the ileum last part of small intestine. They help beak down disaccharides into monosaccharides.

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17
Q

Brief outline of digestion of starch

A

Digested in mouth via chemical digestion from salivary starch, polysaccharide—> disaccharides
Final stage in ileum the pancreatic amylase and membrane bound disaccharidase break down disaccharides into monosaccharides.

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18
Q

What part Des the oesophagus play in digestion?

A

The food pipe, have muscles that push bolus down into stomach

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19
Q

What part does the liver play in digestion?

A

Produces bile, this neutralises the digested food that has been broken down in the stomach as has low pH, and the small intestine has an alkaline condition so needs to be neutralised otherwise digestive enzymes will denature.
The Bile also emulsifies large fat droplets in the small intestine so have increased SA so lipase so have larger surface to bind and break down

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20
Q

What does else other than bile does the liver produce?

A

Lysosomes that contain lysozymes which break down toxins like alcohol.

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21
Q

What role does the pancreas have in the digestive system?

A

It produces protease and peptidases, as well as amylase and lipase this is sent to the small intestine to finish digestion then sent into the into the bloodstream.

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22
Q

What is the duodenum?

A

The first 12 inches of the small intestine

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23
Q

What is the ileum?

A

The last part of the small intestine that has membrane bound disaccharidase attached to the epithelial cells. Breaks down maltose, lipids and proteins

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24
Q

What is the monosaccharide of sucrose?

A

Glucose and fructose

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25
Q

What are lipids broken down into once digested?

A

Fatty acids and monoglycerides

26
Q

What is a monoglyceride?

A

A glyceride molecule with one fatty acid attached

27
Q

Once lipids have been broken down, many fatty acids are attached?

A

Two fatty acids and one fatty acid attached to a glycerol

28
Q

Where in the body are lipids digested?

A

Liver where bile which emulsifies.
Pancreas just produce lipase.
Small intestine lipase work and digest

29
Q

What’s the difference between alpha and beta glucose?

A

Alpha glucose has the H or OH on the same level.

H \ /——-O \ / H Alpha glucose
\ / / \
OH / -——-/ \ OH

30
Q

Where is food absorbed into once digested?

A

The gut

31
Q

What does the Benedict test test?

A

The presence of reducing sugars

32
Q

Explain how to do a Benedict test.

A

Get solution you want to test, add Benedict reagent.

Heat up.

33
Q

Findings of the Benedict test.

A

After heating, if reducing sugar present solution goes red/orange/yellow/green.
If non reducing sugar present it stays blue.

34
Q

If solution stays blue what do you do next?

A

You add hydrochloric acid to break down the glycosidic of the disaccharides into monosaccharides which is a reducing sugar.
Add sodium hydrocarbonate.
Reheat if stay blue there’s no non-reducing sugars present
If go red then non reducing sugar is present.

35
Q

What are micelles?

A

When lipids have been broken down by bile, the fatty acids and monoglyceride attached to bile salts to form micelles

36
Q

What digests proteins?

A

Peptidases

37
Q

What do endopeptidases do?

A

They hydrolyse peptide bonds in the peptide chain.

[]-[]-[]-[]-[]-[]-[] ——> []-[]-[]-[]-[] + []-[]
^
Endopeptidases

38
Q

What do exopeptides do?

A

They hydrolyse peptide bonds at the end of the peptide chain

39
Q

What are dipeptidases?

A

They are exopeptidases that work specially on dipeptides, they separate two amino acids that make up a dipeptide by hydrolysising peptide bond.

40
Q

Where are dipeptidases found?

A

Located in the cell surface membrane of epithelial cells in the small intestine

41
Q

What is the test for starch and what are the results?

A

Iodine, drop of iodine in solution,coif stay orange no starch present and if go purple then starch present.

42
Q

How is sucrose digested?

A

Sucrose, the enzyme that breaks down sucrose is a membrane bound disaccharidase attached to the cell membrane of epithelial cell in small intestine helping hydrolyse glycosidic bonds. Breaking down into glucose and fructose

43
Q

How is lactose digested?

A

The small intestine produces lactase which breaks down glycosidic bonds from membrane bound disaccharidase in lining of ileum. To form monosaccharides which are glucose and galactose.

44
Q

What is lactose intolerance?

A

The inability to digest lactose found in sugar and diary products, occurs when body doesn’t produce enough lactase on ileum to break down lactose into glucose and galactose. This means lactose stays in the bloodstream causing it to be broken down by colon releasing fatty acids and CO2 lead to bloating and diahorrea.

45
Q

Draw and label an amino acid.

A 
R (variable group) 
              |
H2N -  C  - COOH (carboxyl group) 
              | 
             H 
Amino 
 group
46
Q

What test tests for proteins?

A

The Biruet test

47
Q

What do you do in the Biruet test?

A

Add a few drops of sodium hydroxide to substance make it alkali. Add copper sulphate II
If proteins present go purple
If no proteins present stay blue

48
Q

What two atoms bond together in a peptide bond?

A

C and N

49
Q

What is the primary structure of a protein?

A

The sequence of amino acids in a polypeptide chain

50
Q

What is the secondary structure?

A

When hydrogen bonds form between the chain causing it coil into an alpha helix or fold into beta pleated sheets.

51
Q

What the tertiary structure?

A

The coiled or folded chains coil and fold further, disulphide bonds are formed when two of the cysteine amino acids join together by their sulphur atoms. STRONGER AS THEY ARE COVALENT BONDS. Hydrogen and ionic bonds are also formed.
3D structure.

52
Q

What is the quarternary structure?

A

The quaternary structure is the way several different polypeptide chains are assembled.

53
Q

What is induced fit?

A

When a substrate first binds to the active site of the enzyme forming an enzyme-substrate complex, the active site changes shape to fit around the substrate and stays that way to fit other substrates that shape

54
Q

How does the enzyme’s structure relate to its function?

A

Its tertiary structure makes it specific meaning it fits certain substrates complimentary to the shape of the active site

55
Q

How can enzyme controlled reactions be measured?

A

Measure how fast the product is being produced- measure the substance initially and throughout and time increase of mass.
Measure how fast substrate broken down- measure the amount of substrate left throughout reaction. Then calculate rate of reaction.

56
Q

How does the temperature affect the rate of reaction?

A

By increasing the temp it gives more kinetic energy to enzymes and substrates meaning more frequent and vigorous collisions causing an increase in the formation of enzyme-substrate complexes increasing the rate of reaction. If temp too high, too much kinetic received collided to harsh,y causing bonds in enzyme to break causing change in shape of active site.. Denatures and not e-s complex not increase rate.

57
Q

How does the pH affect enzyme controlled reaction?

A

If right pH the rate is increased as optimum pH for enzymes they work best then. If wrong pH the H+ or OH- disrupt the ionic bonds on the tertiary structure causing a change on shape in the tactile site causing it to denature and no enzyme substrate complex formed

58
Q

How does the substrate concentration affect the rate of an enzyme controlled reaction?

A

By increasing the substrate concentration it increases rate of reaction as more likely to collide with enzymes and form enzyme substrate complexes. After the saturation point when all if the active sites are used up, the rate does no increase anymore so additional enzymes substrate complexes can be formed.

59
Q

How do competitive inhibitors affect reactions?

A
  • Competitive inhibitors are similar shapes to the substrate and compete complimentary bond with the active site. This decreases the rate of reaction as it makes it less likely for enzyme substrate complexes to be made.
    By increasing the concentration of substrates it will increases the rate of reaction to a certain point.
60
Q

How do non competitive inhibitors affect reactions?

A

Non competitive inhibitors don’t compete with substrate to bind to the active site as it bonds away from the active site but it changes the shape of the active site causing it to denature meaning that substrates can’t bind to it. So enzyme substrate complexes not formed and decrease rate of reactions. By increasing the concentration of substance will not increase the rate of reaction.

61
Q

Complete the equation:

Lactose+ _____________ —> Glucose + ___________

A

Water and Galactose

Biology (7 decks)

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