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Enzymes and human nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What chemical elements are present in carbohydrates?

A

C,H,O

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2
Q

What chemical elements are present in lipids

A

C,H,O

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3
Q

What chemical elements are present in proteins?

A

C,H,O,N,S

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4
Q

What are complex carbohydrates like starch and glycogen made up of?

A

Simples sugars

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5
Q

What are proteins made up of?

A

Amino acids

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6
Q

What are two molecules of lipids made up of?

A

Glycerol and fatty acid tails

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7
Q

What are enzymes?

A

Biological catalysts that increase the rate of metabolic reactions

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8
Q

State 4 factors that affect enzyme function

A

Temperature, pH, substrate concentration, enzyme concentration

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9
Q

Describe the effect of temperature on the rate of an enzyme-controlled reaction

A
  1. As the temperature increases, so does the rate of reaction
  2. Once the temperature exceeds the optimum, the enzyme denatures and the rate of reaction decreases
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10
Q

Why does the rate of an enzyme controlled reaction increase when the temperature increases?

A
  1. As the temperature increases the particles have more kinetic energy
  2. This increases the chance of collisions between molecules and leading to a reaction
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11
Q

If temperature increases above the optimum, how does this affect enzyme function?

A

The active site will be distorted as the enzyme denatures and so it will no longer fit the substrate

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12
Q

Describe the effect of pH on the rate of an enzyme-controlled reaction

A
  1. The rate of an enzyme catalysed reaction is fastest at its optimum pH
  2. If the pH is too high or low, the enzyme will work less efficiently and the active site may be denatured at extremes of pH
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13
Q

Why is a balanced diet important?

A

The body needs different substances in different proportions to function properly, too much or too little of different things can be harmful

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14
Q

What 7 groups are needed for a balanced diet?

A

Carbohydrates, proteins, lipids, minerals, water,vitamins and dietary fibre

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15
Q

What is the function of carbohydrates in the diet?

A

Carbohydrates are the body’s main source of energy

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16
Q

What are the functions of proteins in the body?

A

helps repair and build bodys tissues

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17
Q

What are the functions of lipids in the body?

A

structural components of cell membranes, energy storehouses, important signalling molecules

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18
Q

What is vitamin A used for?

A

Keeping skin healthy, improved vision in the dark, strengthening immune system

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19
Q

What is vitamin C used for

A

Growth and repair

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20
Q

What is vitamin D used for

A

Absorption of calcium

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21
Q

What is calcium used for in the body?

A

Strengthens bones and teeth

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22
Q

What is iron used for in the body

A

Haemoglobin to transport oxygen in the blood

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23
Q

What is water used for in the body?

A

A reaction medium, temperature control, transport

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24
Q

What is dietary fibre used for?

A

Helps keep everything flowing through the digestive system

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25
Q

Compare the energy requirements of more and less active people

A

The more active a person is, the greater their energy requirement

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26
Q

What is the alimentary canal?

A

The complete tube that food passes through as it passes through the body

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27
Q

What is the difference between the alimentary canal and the digestive system?

A

The alimentary canal involves tubes that the food passes through whereas the digestive system also includes digestive glands

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28
Q

Describe the passage of food through the alimentary canal

A

Mouth>oesophagus>stomach>small intestine>large intestine>rectum

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29
Q

What is the function of the mouth?

A

To chew and break down food, to secrete digestive enzymes

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30
Q

What is the oesophagus?

A

The tube that carries food from the mouth to the stomach

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31
Q

What does the stomach do?

A

The stomach is a muscular sac containing acid that breaks the food down further

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32
Q

What role does the pancreas play in digestion?

A

The pancreas secretes digestive enzymes into the small intestine

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33
Q

What are the two parts of the small intestine called?

A

Duodenum and ileum

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34
Q

What is the function of the duodenum

A

The duodenum receives food directly from the stomach and uses enzymes and chemical digestion to break the food down

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35
Q

What is the function of the ileum?

A

where Most nutrients are absorbed from the food into the blood

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36
Q

How is the ileum adapted for absorption?

A

The ileum is lined with villi which provide a large surface area for reabsorption

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37
Q

How are villi adapted for absorption?

A

Thin walls, large surface area, good blood supply close to the surface

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38
Q

What is the function of the large intestine (colon)

A

Water is reabsorbed into the blood in the large intestine

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39
Q

What is the function of the rectum?

A

The rectum stores faeces before egestion

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40
Q

What enzymes break starch down into glucose?

A

Maltase and amylase

41
Q

What group of enzymes break proteins down into amino acids?

A

Proteases

42
Q

What group of enzymes break lipids down into glycerol and fatty acids?

A

Lipases

43
Q

What does bile do?

A

Neutralises the stomach acid and provides alkaline conditions for the digestive enzymes in the small intestine, emulsifies fats

44
Q

Where is bile produced?

A

In the liver

45
Q

Where is bile stored

A

In the gallbladder

46
Q

How does peristalsis work to push food through the gut?

A

Muscles contract in a wave like function which pushes food along

47
Q

Describe the test for glucose

A
  1. Add sample to test tube
  2. Add drops of Benedict’s solution
  3. Heat in a water bath at 60-70 degrees Celsius for 5 mins
  4. Take the test tube out and record the colour
48
Q

What colours can the solution turn in the glucose test

A

If glucose is presently the solution will turn brick red. If glucose is not present the solution will remain blue

49
Q

Describe the starch test

A
  1. Pipette the sample solution into a tile
  2. Add drops of iodine solution and leave for 1 min
  3. Record any colour change
50
Q

What colours can the solution turn in the starch test

A

If starch is present the solution will turn blue-black. If starch is not present the solution will remain brown

51
Q

Describe the test for protein

A
  1. Add the sample solution into a test tube
  2. Add drops of Biuret solution into the test tube
  3. Leave for 1 min and then record the colour
52
Q

What colour can the solution turn in the protein test

A

If protein is present the solution will turn purple. If protein is not present the solution will remain blue

53
Q

Describe the test for fat

A
  1. Add 2cm cubed of ethanol to the test solution
  2. Add 2cm cubed of distilled water
  3. Leave for 3 mins and then record the colour
54
Q

What colours can the solution turn in the fat test

A

If fat is present a milky white emulsion will form. If fat is not present the solution will remain colourless

55
Q

What is ingestion?

A

The taking of substances eg food and drink, into the body through the mouth

56
Q

What is digestion?

A

The breakdown of food from large insoluble molecules to small soluble molecules

57
Q

What is absorption?

A

The movement of digested food molecules through the wall of the intestine into the blood

58
Q

What is assimilation?

A

The movement of digested food molecules into the cells where they are used

59
Q

What is egestion?

A

Egestion happens when faeces pass out of the body through the anus

60
Q

Why is food moved through the gut by peristalsis?

A

It helps water from undigested food be absorbed into the bloodstream

61
Q

What are digestive enzymes?

A

Enzymes that break down proteins, carbohydrates and fats into their basic building blocks such as amino acids, simple sugars and fatty acids

62
Q

What is an active site?

A

Part of the enzyme that is complementary to the shape of the substrate. The shape of the active site may change if the enzyme is exposed to high temperatures or extremes of pH

63
Q

What are amino acids?

A

Small molecules from which proteins are assembled

64
Q

What is glycogen?

A

A large carbohydrate made from many glucose molecules joined together. It serves as an energy store in animals.

65
Q

What are lipids?

A

A group of large molecules that are made from long fatty acid chains and glycerol. Lipids include fats and oils

66
Q

What are proteins?

A

Large molecules made up of amino acids

67
Q

What is starch?

A

A large carbohydrate molecule made up of many glucose molecules joined together. It serves as an energy storage molecule in plants

68
Q

What is amylase?

A

An enzyme produced in the salivary glands and pancreas that breaks down starch into maltose

69
Q

What is the colon?

A

The first part of the large intestine where water is reabsorbed

70
Q

What is the duodenum?

A

The first section of the small intestine where digestive enzymes and bile are added to the ingested food

71
Q

What is the ileum?

A

The second section of the small intestine where the products of digestion are absorbed

72
Q

What is lipase?

A

An enzyme produced in the pancreas that breaks down lipids into fatty acids and glycerol

73
Q

What is maltase?

A

An enzyme produced in the small intestine that breaks down maltose into glucose

74
Q

What is the oesophagus?

A

A muscular tube that takes food from the mouth to the stomach

75
Q

What is the pancreas?

A

An organ that produces digestive enzymes and releases them into the small intestine

76
Q

What is peristalsis?

A

The ‘squeezing’ movement of muscles that pushes the bolts of food along the digestive tract

77
Q

What is protease?

A

An enzyme produced in the stomach and pancreas that breaks down proteins into amino acids

78
Q

What is the rectum?

A

Part of the large intestine where faeces is stored

79
Q

What is villi?

A

Small, finger-like structures on the surface of the small intestine that increase the surface area for absorption

80
Q

What is the purpose of proteins?

A

To give structural support, growth and repair

81
Q

What is the purpose of carbohydrates?

A

Can be useful for structural support and as a source of stored energy

82
Q

What is the purpose of lipids?

A

Make up cell membranes, important source of stored energy

83
Q

Examples of carbohydrates

A

Bread, cereals, pasta, rice, potatoes

84
Q

Examples of proteins

A

Meat, fish, eggs, pulses

85
Q

Examples of lipids

A

Butter, oil, nutes

86
Q

Examples of dietary fibre

A

Vegetables, bran

87
Q

Purpose of dietary fibre

A

Provides of roughage to keep food moving through gut

88
Q

What does deficiency of dietary fibre cause?

A

Diarrhoea and constipation

89
Q

Examples of vitamin A

A

Carrots, green vegetables

90
Q

Examples of vitamin C

A

Helps to absorb iron

91
Q

Examples of vitamin D

A

Margarine, oily fish

92
Q

Example of calcium

A

Milk

93
Q

What can deficiency of calcium cause?

A

Rickets (curving of bones)

94
Q

Examples of iron

A

Red meat

95
Q

What can deficiency of iron cause

A

Anaemia

96
Q

Examples of water

A

Water, juice, milk

97
Q

What are the factors that affect energy requirements?

A

Age, activity levels, pregnancy

98
Q

How does age affect energy requirements?

A

Energy requirements generally increase as we approach adulthood. Energy needs of adults go down as they age

99
Q

How does pregnancy affect energy requirements?

A

Energy requirements will increase in order to support growth of the foetus. Energy needs also increase due to extra mass of baby

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