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Biology - Lizzie > Enzymes and Digestion > Flashcards

Enzymes and Digestion Flashcards

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1
Q

What is the function of glucose?

A

Short-term energy supply which is used for respiration.

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2
Q

What is starch?

A

Chains of glucose molecules, which get broken down into glucose for respiration.

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3
Q

What is the function of protein?

A
  • Maintain cell function.

* Growth and repair of cells and tissues.

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4
Q

What is the function of lipids?

A

Long-term energy storage.

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5
Q

What is the function of fibre?

A
  • In plants - make up cell walls.

* In humans - keep digestive system healthy and prevent constipation.

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6
Q

What is the function of minerals?

A

Make healthy bones and blood.

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7
Q

What is the function of vitamins?

A

Take part in important chemical reactions in the body.

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8
Q

What is the function of water?

A

Carry substances around the body and replace lost water.

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9
Q

How can you test for glucose?

A

By using Benedict’s reagent, which will turn from blue to brick red when heated if glucose is present.

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10
Q

How can you test for starch?

A

By using iodine, which will turn from brown/yellow to blue/black when if starch is present.

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11
Q

How can you test for protein?

A

By using Biuret reagent, which will turn from light blue to purple if protein is present.

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12
Q

What can a deficiency in Vitamin A cause?

A

Night blindness - degeneration of rod cells in the retina.

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13
Q

What can a deficiency in Vitamin C cause?

A

Scurvy - loss of teeth, gum bleeding, poor wound healing.

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14
Q

What can a deficiency in Vitamin D or calcium cause?

A

Rickets - brittle bones, bow legs, poor teeth.

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15
Q

What can a deficiency in iron cause?

A

Anaemia - low energy levels, dizziness.

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16
Q

What can a deficiency in protein cause?

A

Kwashiorkor - swollen belly, poor muscle growth, weight loss.

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17
Q

What can a deficiency in iodine cause?

A

Goitre - swollen lump in thyroid gland, slow metabolism.

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18
Q

How is energy in food used?

A
  • Movement - kinetic energy.
  • Body heat - heat energy.
  • Growth and repair - chemical energy.
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19
Q

What is the structure of lipids?

A

1 part glycerol to 3 parts fatty acids.

20
Q

Why can energy requirements differ with each person?

A

They very with activity levels, age, temperature, pregnancy, e.t.c.

21
Q

What is the function of the mouth, teeth and tongue?

A

Starting point of digestion, where the teeth break up food particles mechanically and the tongue mix food with saliva.

22
Q

What is the function of the oesophagus?

A

Transport of food to stomach.

23
Q

What is the function of the stomach?

A

Storage and digestion of food.

24
Q

What is the function of the duodenum?

A

Main digestion of food.

25
Q

What is the function of the pancreas?

A

Secretes digestive juices and enzymes.

26
Q

What is the function of the gall bladder?

A

Site of bile salt storage.

27
Q

What is the function of the liver?

A

Site of bile salt production.

28
Q

What is the function of the ileum (small intestine)?

A

Main absorption of nutrients.

29
Q

What is the function of the large intestine?

A

Absorption of water.

30
Q

How does food move along the digestive system?

A

Peristalsis -

• series of wave-like muscle contractions that moves food along the digestive system

31
Q

How is absorption made efficient in the digestive system?

A

• Large surface area
- the ileum is lined by thousands of villi and there are thousands of microvilli on each cell of the villus wall.
• Short diffusion distance
- the villus wall is very thin (1 layer of cells thick)
- blood vessels are directly under the villus wall
• High concentration gradient
- continuous flow of blood which requires nutrients
- peristalsis brings along food constantly

32
Q

What are enzymes?

A

Proteins that speed up chemical reactions (biological catalysts).

33
Q

How do enzymes work?

A
  • Each enzyme binds to its substrate at the active site.
  • An enzyme-substrate complex forms.
  • Reaction takes place.
  • Product no longer fits into active site and is released.
  • Enzyme can be used again.
34
Q

Why are enzymes useful?

A

They speed up the breakdown of molecules.

35
Q

What factors affect enzyme activity?

A
  • Temperature - at around 40°C, after that the enzymes denature.
  • pH.
36
Q

How is starch digested?

A
  • In the mouth, starch is digested into maltose by carbohydrase (produced in the salivary glands).
  • In the duodenum, maltose is digested into glucose by carbohydrase (produced in the pancreas and duodenum).
37
Q

How is protein digested?

A
  • In the stomach, the enzyme protease (pepsin), made in the stomach lining, digests protein into amino acids.
  • In the duodenum, the enzyme protease (trypsin), made in the pancreas, digests protein into amino acids.
38
Q

How are lipids digested?

A

• In the duodenum, the enzyme lipase, made in the pancreas, digests lipids into glycerol and fatty acids.

39
Q

What role does bile play in digestion?

A
  • Bile neutralises the pH of food when it exits the stomach and enters the duodenum so that enzymes are not denatured and can digest the food.
  • Bile emulsifies lipids into droplets to increase the surge area and help with lipase action.
40
Q

Where is bile produced and stored.

A

Bile is produced by the liver and stored in the gall bladder.

41
Q

What is the function of iron?

A

Iron is a component of haemoglobin (in red blood cells) and helps to transport oxygen. Iron is needed in order for your body to carry out respiration.

42
Q

How are amino acids absorbed into the bloodstream?

A

They are absorbed into the blood by active transport against the concentration gradient using energy (from respiration).

43
Q

What can happen to make someone’s faeces very separate hard lumps?

A

• Lack of water - lots of water is reabsorbed.
• Lack of fibre.
(constipation)

44
Q

What can happen to make someone’s faces very watery with no solid pieces

A

•Food poisoning/infection.
• Too little water absorbed.
(diarrhoea)

45
Q

What health problems can someone develop with too much fat in their diet?

A
  • High blood pressure (clogged arteries).
  • Increased risk of heart attack.
  • Obesity.
  • Diabetes.
  • Stroke.
46
Q

Why is snacking on crisps, chocolate and soft drinks an unsuitable diet for an inactive child?

A

Too many calories are consumed and all will not be burned/used up.

Biology - Lizzie (20 decks)

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