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Biology > Enzymes and Digestion > Flashcards

Enzymes and Digestion Flashcards

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1
Q

What is the structure of an enzyme?

A

Enzymes are an example of protein and because of this, they are formed of amino acids which fold up into specific shapes

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2
Q

What condition must be met for a chemical reaction to occur?

A

A certain amount of activation energy must be reached

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3
Q

Why are enzymes known as “biological catalysts?”

A

They reduce activation energy for a reaction to take place, which allows them to increase the rate of reaction

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4
Q

What part of an enzyme does a substrate molecule bind to?

A

The active site which has a specific shape and when the two bind together, a enzyme substrate complex is formed

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5
Q

What conditions must be met for a substrate to bind to an enzyme?

A

If the enzyme is complementary in shape and they collide with enough activation energy

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6
Q

What happens when an active site binds to the substrate?

A

A enzyme substate complex forms

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7
Q

What is the effect of temperature on the rate of reaction in enzymes?

A
  1. Increases the kinetic energy of the enz + sub molecules
  2. Causes them to move fast and more enzsub complexes to form
  3. This increases the rate of reaction
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8
Q

What happens to enzymes when the temperature is too high?

A

Enzymes denature and the rate of respiration falls

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9
Q

What is the effect of pH on the rate of reaction in enzymes?

A

The rate of reaction has an optimum pH. A pH too high or too low can denature the enzyme

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10
Q

What happens to an enzyme when it denatures?

A

The active site changes shape so it’s no longer complementary to the substrate

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11
Q

How does substrate concentration effect the rate of reaction in enzymes?

A
  1. Increased number of collisions between enz and sub molecules
  2. This results in more enzsub complexes to form increasing the RoR
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12
Q

Why does enzyme concentration eventually stop effecting the rate of reaction?

A

All of the enzymes active sites are full and no further enzsub complexes can form

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13
Q

What protein does milk contain?

A

Casein

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14
Q

What enzyme digests casein?

A

Trypsin (digests it into soluble amino-acids)

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15
Q

What is the definition of digestion?

A

The chemical/mechanical breakdown of food. The process converts large insoluble molecules into small soluble molecules which can be absorbed into the blood

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16
Q

What is mechanical digestion?

A

The physical breakdown of food, it creates a large surface area for enzymes to work on

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17
Q

What is chemical digestion?

A

The breaking down of large molecules into small soluble molecules by using enzymes

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18
Q

What is the difference between mechanical and chemical digestion?

A

Chemical digestion requires enzymes to break chemical bonds, while mechanical digestion does not break bonds and enzymes aren’t required

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19
Q

What process are food molecules absorbed?

A

Through diffusion and active transport

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20
Q

Why is it important that molecules are small and soluble?

A

So they are small enough to pass through the semi permeable membrane of the cells lining the illeum

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21
Q

What is peristalsis?

A

Peristalsis is when muscles in the gut contact and push food forward through the gut. Fiber makes this easier

22
Q

What is the role of the mouth?

A

Mechanically breaks down food and forms food into balls

23
Q

What is the composition of saliva?

A

The enzyme amylase, mucus and water

24
Q

What is the role of the salivary gland?

A

Amylase converts starch to maltose

25
Q

What is the role of the esophagus?

A

Moves food down to the stomach by peristalsis

26
Q

What products does the glandular tissue lining in the stomach produce?

A

The enzyme pepsin, hydrochloric acid and mucus

27
Q

What does pepsin do in the stomach?

A

Breaks down large proteins into small protein chains

28
Q

What does hydrochloric acid do in the stomach?

A

Produces a pH of 2 which is the optimum pH for pepsin and bacteria is also killed

29
Q

What is a feature of the stomach that helps digestion?

A

The muscular wall contracts, churning food to aid in chemical digestion and mixing food with the products to form acidic stomach enzyme chyme

30
Q

What is the role of the liver?

A

Produces bile

31
Q

What does bile do?

A

Bile is alkaline and neutralizes acidic stomach chime

32
Q

Why does bile do it’s role?

A

So that enzymes in the ileum can work at their optimum pH

33
Q

How does bile effect lipids?

A

It increases their SA:V ratio and this increases the rate at which lipase breaks down lipids into fatty acids and glycerol

34
Q

What is the role of the gallbladder?

A

Bile is stored here and then bile is passed down the bile duct to the food

35
Q

What does the duodenum do?

A

Produces the protease trypsin, amylase and lipaseW

36
Q

What is the optimum pH of lipase?

A

9

37
Q

What does trypsin do?

A

Breaks down proteins into amino acids

38
Q

What does lipase do?

A

Breaks down lipids into fatty acids and glycerol

39
Q

What is the role of the ileum?

A

Food is digested here by diffusion and active transport.

40
Q

How is the ileum adapted to digestion?

A

inner wall is covered with millions of tiny projections increasing the SA:V ratio

41
Q

What does the colon do?

A

Reabsorbs water via osmosis

42
Q

What does the rectum do?

A

Stores faeces before expulsion

43
Q

What does the anus do?

A

A muscle which regulates the release of faeces

44
Q

Why are there many microvilli in the ileum?

A

This creates a large SA:V ratio and this increases the rate of diffusion. These also help with absorption.

45
Q

Why are there thin walls in the villi?

A

These walls are 1 cell thick and they create a short diffusion pathway for digested food

46
Q

How do blood capillaries help with digestion?

A

A villus has a dense capillary network and this helps to transport diffused food away quickly and maintains a steep conc gradient

47
Q

How does the lacteal help the villus with digestion?

A

The lacteal takes away fatty acids and glycerol molecules and helps to maintain a steep concentration gradient

48
Q

List the digestive system in order

A

Mouth, Esophagus, Stomach, duodenum, ileum, colon, rectum and anus

49
Q

What are the three places amylase is made?

A

Salivary gland, pancreas and small intestine

50
Q

Where are the three places protease is made?

A

Stomach, pancreas and small intestine

51
Q

What are two protease enzymes?

A

Pepsin and Trypsin

52
Q

How does bile help with digestion?

A

Emulsifies lipids and increases the surface area for lipase enzymes to break down. It also neutralizes stomach acid

Biology (2 decks)

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