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GCSE biology paper 1 > Enzymes > Flashcards

Enzymes Flashcards

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1
Q

Why do digestive enzymes break down large food molecules into smaller molecules?

A

So they can easily be absorbed through the small intestine wall into the bloodstream

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2
Q

What do protease enzymes include?

A

Pepsin (stomach) trypsin (small intestine)

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3
Q

What does carbohydrase enzymes include?

A

Amylase (saliva in the mouth) Maltese, sucrase, lactase (small intestine)

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4
Q

Where are lipase enzymes found?

A

In the small intestine

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5
Q

What is a protein molecule made up of?

A

Many different amino acids

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6
Q

What does protease break down?

A

Protein molecules

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7
Q

What is a starch molecule made up of?

A

Many glucose molecules

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8
Q

What breaks down carbohydrate molecules?

A

Carbohydrase

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9
Q

What is made up of fatty acids and glycerol molecules?

A

Fat molecules

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10
Q

What breaks down fat molecules?

A

Lipase

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11
Q

Each ……………… Group has a chemical test

A

Food

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12
Q

What can we use food tests for?

A

To monitor enzyme-controlled reactions

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13
Q

From orangey brown what colour does iodine turn into when it reacts with starch

A

Blue black

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14
Q

For a strong positive result What colour does blue Benedictics solution turn when it’s boiled with glucose?

A

Red

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15
Q

For a medium positive result what colour does blue Benedicts solution turn when it’s boiled with glucose?

A

Yellow orange precipitate

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16
Q

For a weak result what colour does blue Benedicts solution turn when it’s boiled with glucose

A

Green

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17
Q

For a negative result what colour with blue Benedicts solutions turn when it’s boiled with glucose?

A

Blue

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18
Q

How do you test if protein is in a food?

A

Put the chopped up food in a test tube, add potassium hydroxide, shake, add copper surface and if it’s purple in colour there’s protein, if it turn blue there isn’t

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19
Q

What colour does fats go when they are mixed with ethanol and water?

A

Cloudy white for a positive result

Clear for a negative result

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20
Q

How do you test food for fat?

A

Place 1cm* of ethanol in a test tube
Add and few drops of oil in the test tube and mix by shaking
Add an equal amount of water in the test tube and shake

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21
Q

What is a substrate?

A

A substrate is something that an enzyme breaks down

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22
Q

In the lock and key model what does the represent?

A

The active site

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23
Q

In the lock and key model what does the lock represent?

A

The enzyme

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24
Q

A key needs to be a …………… ……….. To fit in a specific lock

A

Specific shape

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25
Q

What are the shapes?

A

Complementary

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26
Q

What will the key not fit into?

A

A different lock

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27
Q

What the lock and key model?

A

It’s analogy for how enzymes work

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28
Q

What are enzymes?

A

Protein molecules

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29
Q

What do enzymes do?

A

They are biological catalysts and they speed up reactions in cells

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30
Q

What do they reman?

A

Unchanged by a reaction and can be re used unless they’re denatured

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31
Q

What fits into the little dip in the enzymes?

A

The substrate

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32
Q

What is the Optimum temperature for most enzymes?

A

37*

33
Q

When does the shape of the active site change?

A

At higher temperatures

34
Q

What happens when the shape is the active site changes?

A

It’s denatured

35
Q

What happens when an enzyme denatures?

A

The substrate can no longer fit into the active site, the reaction stops

36
Q

What is denaturing due to collisions between enzyme and substrate

A

Heat is irreversible what does heat cause?

37
Q

What happens when enzymes denature at high temperatures?

A

The rate of reaction falls rapidly

38
Q

Apart from at high temperatures what other ways can denaturing happen?

A

It also happens when the PH far away from the optimum, this change can be reversed

39
Q

What is the OPTIMUM ph or temperature?

A

Optimum is the maximum rate of reaction

40
Q

What is the optimum PH for pepsin (stomach enzyme)?

A

2

41
Q

What is the optimum PH for trypsin (intestinal enzyme)?

A

8

42
Q

What’s the job of the savlivary amylase!

A

To break down starch into glucose

43
Q

What conditions does the salivary amylase work in?

A

Alkaline conditions

44
Q

In the stomach what enzyme is denatured due to stomach acid?

A

Salivary amylase

45
Q

Why does the pancreas secrete amylase?

A

So that the digestion of starch can carry on in the small intestine

46
Q

What acid is there in gage stomachs?

A

Hydrochloric acid

47
Q

Why is starch being turned into glucose by amylase essential?

A

Because glucose is used in the process of respiration which makes energy for the cells

48
Q

What are enzymes made of?

A

Proteins

49
Q

What substances can we describe as being biological catalysts?

A

Enzymes

50
Q

What is the job of the enzyme amylase?

A

Breaks down starch into glucose

51
Q

What is throb of the enzyme lipase?

A

Breaks down fats into fatty acids and glycerol

52
Q

What is the job of the enzyme protease?

A

Breaks down proteins into amino acids

53
Q

Name two places in the body you could find amylase

A

In saliva/mouth and in the small intestine

54
Q

Where would you find the protease enzyme called pepsin?

A

In the stomach

55
Q

Where would you find the protease enzyme called trypsin?

A

In the small intestine

56
Q

At what pH does pepsin work best?

A

PH1-2

57
Q

At what pH does trypsin work best?

A

PH8

58
Q

Where in the body would you find the enzyme lipase?

A

In the small intestine

59
Q

Why are enzymes so important?

A

They make reactions in cells go faster

60
Q

How would you test for starch?

A

Add iodine. It should change from image to blue-black

61
Q

How would you test for protein?

A

Add sodium hydroxide solution. And fridge blue copper sulphate solution in. It should form a violet precipitate

62
Q

How would you test for glucose?

A

Add blue Benedicts solution. And boil for 5 mins. It should turn green then brick red

63
Q

How would you test for facts?

A

Add ethanol and shake. It should turn milky (forms an emulsion)

64
Q

I burn a peanut and use the flame to heat up some water I measure the energy given out. What is the process called?

A

Calorimetry

65
Q

In calorimetry, what is the temperature rise of the water equal to?

A

The heat give out by the burning food

66
Q

In calorimetry, mass of water X temperature change X 4.2=what?

A

Energy in food (joules)

67
Q

In the lock and key model what what do these represent?

A

Lock= enzyme, key =substrate

68
Q

Where on an enzyme does the substrate fit?

A

The active site

69
Q

Describe the shape of the active site

A

Specific and complementary to the substrate

70
Q

What causes enzymes to have a very specific shaped active site?

A

The particular order of amino acids that make up the protein

71
Q

What is the optimum temperature for many enzymes?

A

37 degrees C

72
Q

Why can amylase not work on proteins?

A

The active site is not the correct shape

73
Q

If an enzyme if heated to beyond 40 degrees C, what happens?

A

The active site is denatured

74
Q

What do we mean by the optimum pH that an enzyme works at?

A

The pH that gives the maximum rate of reaction

75
Q

Why do enzymes work within a very narrow pH range?

A

Outside of the range, the enzyme is denatured

76
Q

What happens to the rate of a reaction as you increase the substrate concentration?

A

It increases until it reaches a maximum rate after which there is no further increase

77
Q

What is the equation to work out a rate of reaction?

A

1000 ➗ time taken in seconds

78
Q

What are digestive enzymes used for?

A

To break down large food molecules into smaller food molecules

GCSE biology paper 1 (3 decks)

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