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CCEA GCSE Biology > Enzymes & Digestion > Flashcards

Enzymes & Digestion Flashcards

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1
Q

Active Site

A

Region of an enzyme where the substrate attaches.

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2
Q

Amylase

A

An enzyme that can break down starch into simple sugars.

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3
Q

Complementary

A

Shapes that fit together like jigsaw pieces.

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4
Q

Concentration Gradient

A

The difference in concentration between two solutions, between different cells or between cells and a surrounding solution.

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5
Q

Denaturation: Simplified

A

When an enzyme’s active site loses its shape meaning it can no longer work.

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6
Q

Denaturation: Explained

A

Active site loses its important shape
= Can no longer form enzyme-substrate complexes

Leading to a decrease in enzyme activity.

Denaturation is a permanent change.

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7
Q

Digestive System

A

Organ system involved in breaking food down so that it can be absorbed into the bloodstream.

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8
Q

Enzymes

A

Proteins that act as biological catalysts, meaning they speed up reactions without being used up themselves.

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9
Q

Epithelium

A

Type of tissue that lines or covers surfaces of an organism.

Made up of epithelial cells.

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10
Q

Inhibitor

A

Molecules that partially fit into an enzyme’s active site
- but are not broken down.

They inhibit the reaction.

If in the active site - substrate cannot enter to be broken down
- reducing the rate of reaction.

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11
Q

Lacteal

A

Tube that absorbs the products of Fat digestion

Before returning them to the Blood.

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12
Q

Kinetic Energy

A

Energy which an object possesses by being in motion.

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13
Q

Optimum

A

The temperature, pH or enzyme concentration that allows the enzyme to work at its best.

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14
Q

Lipase

A

Enzyme that breaks down lipids (fats and oils)

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15
Q

pH

A

Scale of acidity or alkalinity.

pH (power of hydrogen) value below 7 = acidic
pH value above 7 = alkaline.

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16
Q

Protease

A

Enzyme that breaks down proteins.

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17
Q

Substrate

A

A substance on which enzymes act.

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18
Q

Thermostable

A

Work at a wide range of temperatures.

Allows biological washing powder to be used at low temp - saves energy and money.

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19
Q

The Small Intestine (ileum)

A

Main function:
Absorption of digested food products into the bloodstream,
so they can be transported to the cells of the body.

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20
Q

Villi

A

Finger like projections that line the small intestine.

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21
Q

Enzyme Action:

A

’Lock and Key Model’
- Enzyme works on 1 substrate to form products; it is substrate specific

  • Active site and substrate are complementary in shape.
  • They collide to form enzyme-substrate complexes
  • Substrates are broken down (or in some cases built up)
  • Products are released
  • Enzyme is free to act again/ repeat
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22
Q

Examples of Enzymes

A
  • Amylase
  • Carbohydrase
  • Lipase
  • Protease
23
Q

Enzyme: Carbohydrase

A

Substrate: Carbohydrate

24
Q

Enzyme: Amylase

A

Substrate: Starch

25
Q

Enzyme: Lipase

A

Substrate: Fat(lipid)

26
Q

Enzyme: Protease

A

Substrate: Protein

27
Q

Enzymes required for digestion

A

Amylase
Lipase
Protease

28
Q

Enzymes during Digestion

A

Used break large, complex, insoluble food molecules into small, simple, soluble molecules so they can be absorbed into the bloodstream.

29
Q

Enzymes and their Substrate

A

Carbohydrase - Carbohydrate
Amylase - Starch
Protease - Protein
Lipase - Fat (lipid)

30
Q

Examples of Substrates

A
  • Carbohydrate
  • Starch
  • Protein
  • Fat (lipid)
31
Q

Carbohydrase + Carbohydrate

Enzyme) (Substrate

A

= Simple Sugar, Glucose

(Product)

32
Q

‘Lock and Key Model’

A

Explains why each enzyme only works on 1 substrate

E.g Active Site of Amylase is only complementary to Starch and will therefore only break down starch - not protein or fat

32
Q

Amylase + Starch

Enzyme) (Substrate

A

= Simple Sugar, Glucose

(Product)

33
Q

Lipase + Fat(lipid)

Enzyme) (Substrate

A

= Glycerol and 2 Fatty Acids

(Product)

34
Q

Protease + Protein

Enzyme) (Substrate

A

= Amino Acid

(Product)

35
Q

Factors Affecting Enzyme Activity

A
  1. Temperature
  2. pH
  3. Enzyme Concentration
  4. Optimum - temp, pH, enzyme concentration
37
Q

Factors Affecting Enzyme Activity - pH

A

Deviating from the optimum pH (too high or too low) causes the enzyme’s active site to become denatured.

Active Site loses its important shape.

Can no longer form enzyme-substrate complexes = leading to decrease in enzyme activity.

38
Q

Factors Affecting Enzyme Activity- Enzyme Concentration

A

Higher the enzyme concentration = more enzymes there are to form enzyme-substrate complexes

Leading to an increase in enzyme activity.

Happens up to a certain point.
Enzyme activity then levels off (plateaus) as there are not enough substrate molecules to react with the extra enzymes.

39
Q

Factors Affecting Enzyme Activity - Optimum: temp, pH, enzyme concentration

A

Optimum value for these factors - value that allows the maximum rate of reaction.

40
Q

Adaptation of the Ileum for absorption

A

Large surface area – due to being long and folded.

Thin – digested food doesn’t have to travel far to reach the blood.

Permeable – digested food can pass through easily.

Good blood supply – to maintain the concentration gradient for diffusion between the ileum and bloodstream.

Villi – finger like projections that further increase surface area.

41
Q

Adaptation of the Ileum for absorption: Thin

A

Digested food doesn’t have to travel far to reach the blood.

42
Q

Adaptation of the Ileum for absorption:

Large Surface Area

A

Due to being long and folded.

43
Q

Adaptation of the Ileum for absorption: Permeable

A

Digested food can pass through easily.

44
Q

Adaptation of the Ileum for absorption: Good blood supply

A

To maintain the concentration gradient for diffusion between the ileum and bloodstream.

45
Q

Adaptation of the Ileum for absorption:

Villi

A

Finger like projections that further increase surface area.

46
Q

Features of the Villi that aid absorption: Explained

A

Good blood supply – villus has a large network of capillaries. Once blood becomes high in digested food products it is transported away and replaced with blood that is low in digested food products - Maintains the concentration gradient necessary for diffusion between the ileum and bloodstream.

Lacteal – tube that absorbs the products of fat digestion before returning them to the blood.

Single layer of surface epithelium cells – reduces the diffusion distance that digested food products have to travel in order to enter the bloodstream.

Permeable – digested food can pass through easily.

47
Q

Features of the Villi that aid absorption: Simplified

A
  • Good blood supply
  • Lacteal
  • Single layer of surface epithelium cells
  • Permeable
48
Q

Features of the Villi that aid absorption: Good Blood Supply

A

Villus has a large network of capillaries. Once blood becomes high in digested food products it is transported away and replaced with blood that is low in digested food products - Maintains the concentration gradient necessary for diffusion between the ileum and bloodstream.

49
Q

Features of the Villi that aid absorption: Lacteal

A

Tube that absorbs the products of fat digestion before returning them to the blood.

50
Q

Features of the villi that aid absorption: Single layer of surface epithelium cells

A

Reduces the diffusion distance that digested food products have to travel in order to enter the bloodstream.

51
Q

Features of the Villi that aid absorption: Permeable

A

Digested food can pass through easily.

52
Q

Where does the simple food molecule enter the bloodstream?

A

Ileum wall

53
Q

Factors Affecting Enzyme Activity - Temperature

A

Temp increases to optimum = kinetic energy of the enzyme and substrate increases = more collisions between the enzyme & substrate.

Causes the formation of more enzyme-substrate complexes = increase in enzyme activity.

Increase in temp beyond optimum causes
Active Site = become denatured.

Some enzymes are thermostable.

54
Q

Where is food digested?

A

Mouth, stomach and finally in the ileum

by amylase, protease and lipase.

CCEA GCSE Biology (33 decks)

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