Enzymes in Breakdown

Question 1

Why is it important to break down big molecules?

Answer 1

Proteins, lipids and carbohydrates are big molecules

It is important that these are digested so they can be absorbed into the bloodstream.

Question 2

What breaks down starch and what does it break it into?

Answer 2

Starch is broken down by amylase into maltose and sugars.

Question 3

What breaks proteins and what does it break proteins into?

Answer 3

Proteins are broken down by protease into amino acids.

Question 4

What breaks down lipids and what does it break lipids into?

Answer 4

Lipid is broken down by lipase into glycerol and fatty acids.

Question 5

How do we test for Reducing sugars?

Answer 5

Add benedict’s reagent (blue).
If sugars are present, the colour will change depending on the concentration of the solution.
Blue-green-yellow-orange-brick red.

Question 6

How do we test for starch?

Answer 6

We use iodine solution.

If starch is present, the colour changes form browny-orange to blue black.

Question 7

How do we test for lipids?

Answer 7

Use ethanol.
Wait for ethanol to dissolve.
Shake 
Pour the solution into water.
If lipids are present, there will be a milky emulsion.

Question 8

How do we test for proteins?

Answer 8

We use the Biuret Test
Add potassium hydroxide to make the solution alkaline.
Then add some copper sulphate solution (bright blue)
If protein is present, it will turn purple.