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Biology > Enzymes and Digestion > Flashcards

Enzymes and Digestion Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

The Seven Food Groups :

A
  • Carbohydrates
  • Proteins
  • Lipids (fats + oils)
  • Fibres
  • Vitamins
  • Minerals
  • Water
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2
Q

Mnemonic to remember 7 food groups :

A

Cats protect little fish via Mr Wright

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3
Q

Carbohydrates …

A

include simple sugar (monosaccharides) and complex sugars (polysaccharides such as starch which is made of thousands of glucose molecules)

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4
Q

Glucose : Elements

A

C, H, O

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5
Q

Glucose : Formula

A

C6H12O6

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6
Q

Glucose :Function

A

Short term energy supply - used in respiration

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7
Q

Glucose : Sources

A

e.g. fruits, sugars

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8
Q

Starch : Elements

A

C, H, O

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9
Q

Starch : Structure

A

1000s of glucose molecules

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10
Q

Starch : Function

A

Long term energy storage - broken down into glucose for respiration

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11
Q

Starch : Plants

A

Store starch

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12
Q

Starch : Humans

A

Eat food containing starch, broken down into glucose in digestion

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13
Q

Starch : Sources

A

e.g. bread, potato, pasta, rice

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14
Q

Proteins : Elements

A

C, H, O, N, (S)

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15
Q

Proteins : Structure

A

Chain of amino acids (20 different types)

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16
Q

Proteins : Foods

A

e.g. meat, fish, eggs, dairy

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17
Q

Lipids : Elements

A

C, H, O

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18
Q

Lipids : Sub-units

A

glycerol + 3 fatty acids

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19
Q

Lipids : Function

A

Long term energy storage

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20
Q

Lipids : Types

A

Include fat (solid at room temperature) and oils (liquid)

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21
Q

Lipids : Foods

A

e.g. butter, dairy, oil and nuts

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22
Q

Fibre : Elements

A

C, H, O

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23
Q

Fibre : Structure

A

1000s of glucose molecules

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24
Q

Fibre : Plant

A

Make up plant cell walls (cellulose)

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25
Q

Fibre ; Humans

A

Cannot digest fibre but eating fibre helps to keep the digestive system healthy and prevent constipation

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26
Q

Fibre : Foods

A

e.g. vegetable, fruit

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27
Q

Minerals =

A

inorganic substances (salts) needed by the body in small amounts

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28
Q

Minerals : Example

A

calcium, iron, magnesium, iodine, etc.

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29
Q

Minerals : Functions

A

to make healthy bones (calcium) and blood (iron), etc.

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30
Q

Minerals : Foods

A

e.g. milk (calcium), meat and liver (iron)

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31
Q

Vitamins =

A

Organic substance needed by body in small amounts

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32
Q

Vitamins : Examples

A

Vitamin A, vitamin C, vitamin D

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33
Q

Vitamins : Function

A

To take part in important chemical reactions in the body

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34
Q

Vitamins : Foods

A

e.g. carrots (vitamin A), citrus fruits (vitamin C) and milk (vitamin D)

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35
Q

Water : Formula

A

H20

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36
Q

Water : Function

A

to carry substances around the body and replace lost water

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37
Q

Waters : Food

A

e.g. drinks, vegetable (cucumber, tomatoes)

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38
Q

Carbohydrates =

A

Short-term energy supply

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39
Q

Proteins =

A

Cell function, growth and repair of cells and tissues

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40
Q

Lipids =

A

Long-term energy storage and supply

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41
Q

Fibre =

A

To keep the digestive system healthy and prevent constipation

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42
Q

Vitamins =

A

To take part in important chemical reactions in the body

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43
Q

Minerals =

A

To make healthy blood, bones and other tissue

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44
Q

Water =

A

To carry substances around the body and replace lost water

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45
Q

Food Tests : Glucose (reagent)

A

Test using Benedict’s reagent.

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46
Q

Food Tests : Glucose (colour change)

A

In presence of glucose will turn from blue to brick red, when HEATED

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47
Q

Food Tests : Starch (solution)

A

iodine

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48
Q

Food Tests : Starch (colour change)

A

Brown to blue/black

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49
Q

Food Test : Protein (reagent)

A

biuret reagent

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50
Q

Food Test : Protein (colour change)

A

light blue to purple

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51
Q

Balanced diet =

A

The right balance of different food groups providing the body with all essential nutrition and the right amount of energy (calories).

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52
Q

Malnutrition =

A

condition resulting from eating a diet that does not contain the right amount of nutrients.

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53
Q

Undernutrition + starvation =

A

not obtaining enough nutrient/calories

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54
Q

Causes for undernutrition + starvation:

A

not eating enough

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55
Q

Symptoms of undernutrition + starvation:

A

○ underweight ○ weakness o weight gain

56
Q

Overnutrition + obesity =

A

taking too many nutrients/calories

57
Q

Causes of overnutrition + obesity:

A

o overeating

o genetic

58
Q

Symptoms for overnutrition + obesity:

A

o weight gain
o excess fat o heart disease
o diabetes

59
Q

BMI (body mass index) =

A

a measure of body fat based on height and weight

60
Q

night blindness : causes

A

deficiency in vitamin A

→ degeneration of rod cells in retina

61
Q

night blindness : symptoms

A

poor vision in low level lights

62
Q

scurvy : causes

A

deficiency in vitamin C

63
Q

survy : symptoms

A
  • poor wound healing
  • bleeding, particular in gums
  • loss of teeth
64
Q

rickets : causes

A
  • deficiency in vitamin D or calcium

* lack of sunlight

65
Q

rickets : symptoms

A

• brittle bones
• bow legs
poor teeth

66
Q

anaemia : causes

A

• deficiency in iron

67
Q

anaemia : symptoms

A
  • low energy levels
  • lethargy
  • dizziness
68
Q

kwashiorkor : causes

A

• deficiency in protein

69
Q

kwashiorkor : symptoms

A
  • swollen belly
  • poor muscle strength
  • weight loss
70
Q

goitre : causes

A

• deficiency in iodine

71
Q

goitre : symptoms

A
  • swollen lump in thyroid gland

* slow metabolism

72
Q

How much energy do we need

depends on :

A
  • activity levels
  • temperature
  • age
73
Q

1 calorie =

A

quantity of heat energy required to raise the temperature of 1g of water by 1°c⁆ .quantity of heat energy required to raise the temperature of 1g of water by 1°c⁆ .

74
Q

1 Joule =

A

4.2 x calories

75
Q

food energy (calories) =

A

mass of water (g) x temperature rise (°c)

76
Q

Using a calorimeter to determine the energy in food

A

First, the food is weighed, so we know the mass of it. The food is then placed and burned in a metal chamber that sits inside a well-insulated vessel of water. The food is lit using ignition wires.
The heat is released by burning the food is transferred to the water which surrounds the food chamber. The increase in temperature of the water, and the measured mass of both the food and the water are used to determine the heat released by the subsance.

77
Q

Measuring the energy in food

A
  1. First the food (organism used in the experiments) (the independent variable) is weighed so that we know the mass
  2. The food is then placed and burned in a metal chamber with a known value of water surrounding the food chamber
  3. Increase the temperature of the water and the change in the mass of both the food and water are used to determine the heat energy released by the substance - measuring the dependent variable
  4. Repeat the experiment three times for accuracy
  5. The energy (measured in calories) is then attained by multiplying the mas of water with the temperature rise.
78
Q

Measuring the energy content of food in the lab : method

A
  • Fill the boiling tube with 10cm3
  • Measure the temperature at the start
  • Measure the mass of food
  • Mount food on mounted needle (or onto fireproof dish)
  • Set fire to food into it until it is burned
  • Hold burning food underneath water until it is burned
  • Measure the temperature at the end
  • Calculate energy in food
79
Q

mouth :

A

starting point of digestion

80
Q

teeth :

A

break up food particles mechanically in mouth

81
Q

tongue :

A

mix food with saliva

82
Q

oesophagus :

A

transport of food to stomach

83
Q

stomach :

A

storage and digestion of food

84
Q

duodenum :

A

main digestion of food

85
Q

pancreas :

A

secretes digestive juices and enzymes

86
Q

gall bladder :

A

site of bile salt storage

87
Q

liver :

A

sit of bile salt production

88
Q

ilieum :

A

main absorption of nutrients

89
Q

large intestine :

A

absorption of water

90
Q

rectum :

A

temporary storage of faeces

91
Q

anus :

A

defecation

92
Q

peristalsis =

A

a series of wave-like muscle contraction that moves food along the digestive system

93
Q

How is food absorbed into the blood stream?

A
  • the ileum is lined by thousands of villi

* nutrients are absorbed into the bloodstream by diffusion

94
Q

Absorption in the digestive system:

A
  • Large SA
  • Short diffusion distnace
  • High concentration gradient
95
Q

Absorption in the digestive system : Large SA:

A

○ Have villi on small intestine to increase SA
○ Stick out and increase SA
○ Thousands of villi and microvilli

96
Q

Absorption in the digestive system: Short diffusion distance

A

○ Wall just one cell wall thick - ensures that there is only a short distance for absorption to happen by diffusion and active transport
○ Villi wall is thin and close to blood vessels

97
Q

Absorption in the digestive system: High concentration gradient

A

○ Nutrient supply via peristalsis

○ Constant blood flow

98
Q

digestion =

A

the breakdown of food

99
Q

why does food need to be digested?

A

only small molecules can be absorbed (=diffuse) across villi into bloodstream

100
Q

Types of digestion:

A

· mechanical digestion:
- teeth + tongue
· chemical digestion:
- enzyme

101
Q

Enzymes =

A

proteins that speed up chemical reactions (for example the breakdown of food molecules)

102
Q

Enzymes :

A

· each enzyme binds to a particular molecule (called their substrate) and breaks it down into produces
· without an enzyme the breakdown of a molecule would be much slower

103
Q

enzymes are specific for a …

A 
particular molecule
(i.e. each enzyme can only bind to one type of molecule to break it down)
104
Q

different enzymes are needed to …

A

catalyse different reactions

105
Q

starch is digested into

A

maltose and glucose by carbohydrate enzymes called amylase and maltase

106
Q

protein is digested …

A

into amino acids by the enzymes protease

107
Q

lipid is digested into ….

A

glycerol and fatty acids by the enzyme lipase

108
Q

Enzyme Names :

A

· start with the name of the molecule that the enzyme digests
. end in -ase

109
Q

Testing the digestion of starch (CORMMSS)

A

Change : whether there are enzymes or no enzymes (with water)
Organism : 10g of bread, 10g of enzymes, 10ml of water
Repeat : repeat three times for accuracy
Measure : the digestion of starch/glucose produced
Measure : Benedict’s reagent
Same : mass of bread (type of bread)
Same : volume of enzymes/ time left for / temperature / pH

110
Q

enzymes catalyse catabolic ….

A

(breaking down) reactions

111
Q

enzymes catalyse anabolic …

A

(building up) reactions

112
Q

Enzymes speed up biochemical reaction up to

A

10**6 times

113
Q

Enzymes work by

A

lowering the activation energy (= energy needed to start a chemical reaction

114
Q

Enzyme specificity :

A

· each enzyme binds to a particular molecule (=substrate) and catalyses the conversion into the product(s)
· enzymes are specific for a particular substrate (i.e. each enzyme can catalyse only one particular reaction
· different enzymes are needed to catalyse different reaction

115
Q

lock and key model =

A

fits like a key into a lock

116
Q

enzymes is an ….

A

amino chain of proteins

117
Q

Enzyme action : Lock and Key Model

A

· substrate binds to active site
· enzyme - substrate complex forms
· reaction takes place
· product no longer fits into the active site and is released
· enzyme is free to be used again
(note : enzymes are not used up / changed during reaction)

118
Q

Effect of temperature on enzyme activity : below optimum temperature

A

· rate of reaction increases as temperature increases
· more kinetic energy
. more collisions and more enzyme-substrate complexes

119
Q

Effect of temperature on enzyme activity : optimum temperature

A

. highest rate of reaction (around 37° ⁆in humans)

120
Q

Effect of temperature on enzyme activity :

above optimum temperature

A

· rate of reaction decreases rapidly
· enzyme denatures
· active site changes shape

121
Q

Effect of pH on enzyme activity : optimum pH

A

. highest rate of reaction

122
Q

Effect of pH on enzyme activity : below / above optimum pH

A

· rate of reaction decreases rapidly
· enzymes denature
. active site changes shape

123
Q

Digestion of food : Step One

A

In the mouth, starch digested into maltose by the enzyme carbohydrase(amylase) made in the salivary glands.

124
Q

Digestion of food : Step Two

A

· in the stomach, protein digested into amino acids by the enzyme protease (pepsin) made in the stomach lining
· the stomach is very acidic (pH 2-3) and so pepsin works best at a low pH

125
Q

Digestion of food : Step Three (Starch)

A

in the duodenum, starch is digested into maltose and glucose by amylase made in the pancreas and maltase made in the duodenum.

126
Q

Digestion of food : Step Three (Protein)

A

· in the duodenum, protein is digested into amino acids by the enzyme protease (trypsin) made in the liver

127
Q

Digestion of food : Step Three (Lipids)

A

· in the duodenum, the lipids are digested into glycerol and fatty acids the enzyme lipase made in the pancreas
· lipase action is helped by bile produced in the liver and stored in the gall bladder

128
Q

Bile :

A

· bile neutralises the pH when the food exits the stomach

· bile emulsifies (breaks down) lipids into droplets which increase the surface area helping lipase action

129
Q

Starch : Broken down into :

A

Maltose & Glucose

130
Q

Starch : Enzymes Involved

A

. Carbohydrase (amylase)

. Carbohydrase (amylase + maltase)

131
Q

Starch : Location of Digestion

A

. Mouth

. Duodenum

132
Q

Protein : Broken down into

A

Amino acid

133
Q

Protein : Enzymes Involved

A

Protease (pepsin (stomach), trypsin (duodenum))

134
Q

Protein : Location of Digestion

A

Duodenum

135
Q

Lipids : Broken down into

A

Glycerol + fatty acids

136
Q

Lipids : Enzymes Involved

A

Lipase

137
Q

Lipids : Location of Digestion

A

Duodenum

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