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Biology - Tuesday 11th May 2021 > Enzymes > Flashcards

Enzymes Flashcards

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1
Q

State the definition of enzyme

A

A protein that acts as a biological catalyst to speed up chemical reactions

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2
Q

At what temperature do enzymes work best?

A

Optimum temperature

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3
Q

What is the optimum temperature of the human body?

A

37 degrees celsius

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4
Q

What happens to the enzyme if it is in high temperatures?

A

The bonds that hold together the enzyme break causing the 3D shape to become deformed - become denatured. This means the substrate cannot fit into denatured enzymes as the active site has lost its complementary shape

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5
Q

What is a substrate?

A

A molecule which binds onto the active site

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6
Q

What does complementary mean?

A

In the case of enzymes, only one substrate can fit into one particular active site. Specific to only one active site

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7
Q

What is the active site?

A

A part of the enzyme where the substrate binds

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8
Q

How does increasing temperature affect the rate enzymes work at?

A

Increasing the temperature increases the activity of enzymes as there is more kinetic energy meaning the enzymes will move faster causing more successful collisions with the substrate molecules

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9
Q

What happens to the enzyme if it is in low temperatures?

A

The rate of enzyme activity slows down

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10
Q

How does pH affect enzyme activity?

A

If the pH is too high or too low than the enzyme could denature causing the substrate to be unable to fit into the active site

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11
Q

What is denaturation?

A

When the 3D shape of the active site changes shape meaning that the substrate is unable to fit in with the lock and key method

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12
Q

Where is salivary amylase produced?

A

Salivary glands

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13
Q

What does salivary amylase break down and produce?

A

Starch into Maltose

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14
Q

Where is protease produced?

A

Stomach and Pancreas

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15
Q

What does protease break down and produce?

A

Protein into amino acids

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16
Q

Where is lipase produced?

A

Pancreas

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17
Q

What does lipase break down and produce?

A

Lipids into fatty acids and glycerol

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18
Q

Where is pancreatic amylase produced?

A

Pancreas

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19
Q

What does pancreatic amylase break down and produce?

A

Starch into maltose

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20
Q

Where is maltase produced?

A

Small Intestine

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21
Q

What does maltase break down and produce?

A

Maltose into glucose

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22
Q

Where does lipase work?

A

Small Intestine

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23
Q

Where does protease work?

A

Stomach and Small Intestine

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24
Q

Where does amylase work?

A

Mouth and Small Intestine

25
Q

Where does maltase work?

A

Small Intestine

26
Q

What is vitamin A needed for and where is it produced?

A

Vision (especially night vision) and produced in carrots

27
Q

What is an effect of a deficiency of vitamin A?

A

Blindness

28
Q

What is vitamin C needed for and where is it produced?

A

Forms protein for hair, skin, gums and bones, and produced in citrus fruit

29
Q

What is an effect of a deficiency of vitamin C?

A

Scurvy

30
Q

What is vitamin D needed for and where is it produced?

A

Absorbs calcium for strong bones and teeth and produced in oily fish

31
Q

What is an effect of a deficiency of vitamin D?

A

Rickets

32
Q

What is calcium needed for and where is it produced?

A

Strong teeth and bones, involved in blood clotting, and produced in milk

33
Q

What is an effect of a deficiency of calcium?

A

Weak bones

34
Q

What is iron needed for and where is it produced?

A

To make haemoglobin and produced in red meat

35
Q

What is an effect of a deficiency of iron?

A

Anaemia

36
Q

How does energy content vary depending on age?

A

As children age the energy content increases as they need energy for growth. As adults age energy content decreases

37
Q

How does energy content vary depending on the person’s activity levels?

A

The more active a person is, the more energy that is required because muscles are contracting more meaning the respiration rate is faster

38
Q

How does energy content vary depending on pregnancy?

A

Energy content increases because energy is needed to support the growth of the developing fetus

39
Q

State the definition of the digestive system.

A

The bodily system concerned with the ingestion, digestion, and absorption of food

40
Q

What is the function of the mouth in the digestive system?

A

Mechanical digestion takes place in the mouth and amylase enzymes digest starch into maltose

41
Q

What is the function of the oesophagus in the digestive system?

A

The tube that connects the mouth to the stomach - where food goes after entering the mouth and being mechanically digested

42
Q

What is the function of the stomach in the digestive system?

A

Food is mechanically digested and protease enzymes chemically digest proteins. HCl is present to kill bacteria

43
Q

What is the function of the small intestine in the digestive system?

A

Where the food comes out of the stomach and finishes being digested by enzymes produced in the small intestine

44
Q

What is the function of the large intestine in the digestive system?

A

Water is absorbed and faeces are removed from the body through the anus

45
Q

What is the function of the pancreas in the digestive system?

A

Produces amylase, protease and lipase enzymes. Secretes enzymes for digestion into the small intestine

46
Q

What is peristalsis?

A

The contraction of two sets of muscles in the wall of the gut

47
Q

What is the purpose of digestion?

A

To break down large, insoluble molecules (carbohydrates, proteins and lipids) into small, soluble molecules that can be absorbed into the bloodstream

48
Q

What does the liver produce?

A

Bile

49
Q

Where is bile stored?

A

The gall bladder

50
Q

What are the two main roles of bile?

A

To neutralise the hydrochloric acid from the stomach and to emulsify lipids (break down large insoluble molecules into smaller soluble molecules)

51
Q

State the definition of absorption

A

The movement of digested food molecules from the digestive system into the blood

52
Q

How is the ileum adapted for absorption?

A

Very long and has millions of villi which create a larger surface area which allows absorption to take place faster

53
Q

What are the adaptations of the villi?

A

1) Microvilli which increase surface area, therefore increasing the rate of absorption
2) One cell thick wall which means there is a short diffusion pathway
3) Blood capillary network which transports glucose and amino acids away from the small intestine

54
Q

What is the test for glucose?

A

1) Add Benedict’s solution to the sample solution
2) Heat in a 60-70 degrees Celsius water bath
3) If glucose is present in the sample solution then the colour would change from blue to brick red

55
Q

What is the test for starch?

A

1) Add a few drops of Iodine to the sample solution

2) If starch is present the colour would change from brown to blue-black

56
Q

What is the test for protein?

A

1) Add a few drops of Biuret solution to the sample solution

2) If protein is present the colour would change from blue to purple

57
Q

What is the test for lipids?

A

1) Mix the food sample with ethanol

2) If a lipid is present then the solution would become cloudy

58
Q

What is the lock and key hypothesis?

A

Enzymes are specific to one particular substrate as the active site of the enzyme, where the substrate attaches, is a complementary shape to the substrate

Biology - Tuesday 11th May 2021 (3 decks)

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