Enzymes Flashcards
What does amylase break down?
Carbohydrates
Protease is used in the:
a) stomach
b) large intestine
c) mouth
d) small intestine
a) stomach
d) small intestine
Are enzymes alive?
No - they can still work when an animal has died
Fill the blanks:
Amino acids create _______, and amino acids are made from broken down ________
Enzymes
Proteins
What product is made from lipase?
Fatty acids & glycerol
Protease is created in the stomach, pancreas and the small intestine. True or false?
True
What are carbohydrates and proteins examples of?
Reactants
Where does the breaking down take place in an enzyme?
The active site
Fill the blanks:
Amylase is created by the ________ ______ and the ________, to be used in the _____ _________ and the _____
Salivary glands
Pancreas
Small intestine
Mouth
What is the optimum temperature for enzymes?
37°C
Fill the blanks:
Lipase is created by the ________ and the _____ _________, to be used just in the _____ _________
Pancreas
Small intestine
Small intestine
Protease is used in the stomach and mouth. True or false?
False - Protease is used in the stomach and small intestine
What happens when the temperature is too hot for an enzyme?
They denature
Do carbohydrates become sugars when broken down into its products?
Yes
Why does heat improve an enzyme’s performance (up to a certain point)?
Heat cause more collisions between the enzymes and the substates
Why does the body need to break down food into such small pieces?
So that the body can absorb the maximum amount of nutrients needed for the body to survive
What does the optimum pH level depend on for each enzyme?
Where it is used, it will only match the pH of the place it is needed in the body
Give the definition for metabolism
Metabolism is the sum of all the chemical reactions in the body. High metabolism means you have a high enzyme reaction
Enzymes stay once they are used. True or false?
True - they are only catalysts, so they do not disappear once the reaction is over
Where are most enzymes created?
In the ribosomes, from amino acid chains, folded to make proteins
