Enzymes 2.0

Question 1

what are the 3 large molecules (found in food) that are needed for the body?

Answer 1

Carbohydrates, proteins and lipids

Question 2

what are Carbohydrates, proteins and lipids needed for?

Answer 2

growth, repair and metabolism

Question 3

what is an issue regarding the size of the molecules and how is this counteracted? (2)

Answer 3

• molecules are too large to pass from the intestine into the blood,
• digestive enzymes break them down into smaller molecules

Question 4

what do carbohydrates include? (4)

Answer 4

glycogen
starch
sucrose
glucose

Question 5

what is a monosaccharide?

Answer 5

a simple sugar

Question 6

what is an example of a monosaccharide?

Answer 6

-glucose or fructose

Question 7

what do carbohydrase enzymes break down? and into what?

Answer 7

carbohydrates into simple sugars

Question 8

where are carbohydrase enzymes produced? (3)

Answer 8

• mouth (in saliva)
• pancreas
• small intestine.

Question 9

what do amino acids include? (4)

Answer 9

enzymes
haemoglobin
collagen
keratin

Question 10

what does each protein have?

what does this give each protein?

Answer 10

• a unique sequence of amino-acids folded into the correct shape.
• its own individual properties.

Question 11

what are protease enzymes responsible for?

Answer 11

breaking down proteins in food into amino acids.

Question 12

where are protease enzymes produced? (3)

Answer 12

stomach
pancreas
small intestine.

Question 13

what are lipids classified as?

Answer 13

fats and oils

Question 14

what do digestive enzymes such as lipase do?

Answer 14

break down lipids into fatty acids and glycerol

Question 15

where are lipase enzymes produced? (2)

Answer 15

pancreas

small intestine.

Question 16

what is calorimetry?

-give an example of this

Answer 16

Measuring the amount of heat given out or taken in by a process
-combustion of a fuel.

Question 17

how is a calorimeter used? and what is measured?

Answer 17

Small samples of material are placed in the machine which burns them.
-energy given off when the material burns is measured.

Question 18

what is the value of the energy given off measured in? and where?

Answer 18

-value is given in joules or calories in the nutritional information panel on the food packaging.

Question 19

how can the simplest calorimeter be arranged?

Answer 19

arranging a beaker of water above a burning sample.

Question 20

how can the energy emitted be measured in a simple calorimeter?

Answer 20

-by measuring the change in temperature of water, which is a direct measure of the energy held within the sample.