Digestive Enzymes Flashcards
Define enzyme:
catalyst that speeds up a chemical reaction
Two factors that can denature enzymes:
heat and extreme pH
In the digestive system, most of the foods we ingest are broken down by the process of:
hydrolysis
The enzymes that facilitate hydrolysis are collectively known as:
hydrolases
The enzyme that starts carbohydrate digestion is:
amylase
Carbohydrate digestion starts in the:
oral cavity
Amylase is released by the:
salivary glands
Which part of the small intestine is pancreatic amylase released into?
duodenum
The optimal pH for amylase is pH:
7
There are two assays used to help analyze carbohydrate digestion:
(An assay is generally a test that indirectly shows that a chemical reaction has occured; In this case, we use a color change to indicate a particular result.)
- Lugol’s IKI solution
- Benedict’s reagent
Used to test for the presence of starch. For this test, we use a spot plate. Put a drop of your solution in one of the wells. Add one drop of IKI.
Lugol’s IKI solution
If the IKI turns from brown to black, then starch is:
present
The brown color is considered a positive or negative result?
Lugol’s IKI solution
negative - no starch present
The black color is considered a positive or negative result?
Lugol’s IKI solution
positive - start is present
Used to test for reducing sugars:
Most of the disaccharides and the monosaccharides are reducing sugars - but not starch
Benedict’s reagent
Blue color indicates a positive or negative result?
Benedict’s reagent
negative
Green / orange / brown color indicates a positive or negative result?
(Benedict’s reagent)
positive
Protein digestion starts in the:
stomach
Protein digestion finishes in the:
small intestine
In order to be absorbed by the small intestine, proteins need to be broken down into:
amino acids
The enzyme produced by the stomach is:
pepsin
Pepsin requires a pH of
2
The enzyme trypsin is released by what gland?
pancreas
Trypsin requires a pH of
7
