Enzymes in Breakdown and Synthesis Flashcards
Which enzymes break down carbohydrates?
Carbohydrases
(amylase is an example of a carbohydrase that breaks down starch)
Name the molecules that result from the breakdown of carbohydrates.
Simple sugars
(e.g. glucose)
Which enzymes break down proteins?
Proteases
Name the molecules that result from the breakdown of proteins.
Amino acids
Which enzymes break down lipids?
Lipases
Name the molecules that result from the breakdown of lipids.
- Glycerol
- Fatty acids
(Exam-style question)
Explain why the breakdown of large molecules into smaller components is necessary for organisms.
- Organisms need to be able to break down large molecules into smaller components
- This is so that they can be absorbed into the bloodstream and into cells to be used for growth and other life processes
(Exam-style question)
Pepsin, an enzyme with an optimum pH of 2, only works effectively in the stomach.
Describe the conditions in the stomach that allow pepsin to work effectively.
- The conditions are acidic because of hydrochloric acid in the stomach
- Therefore, it has a low pH
(Exam-style question)
Amylase, an enzyme with an optimum pH of 6.8, is produced by salivary glands and the pancreas.
Explain why amylase is not produced in the stomach.
- The stomach is acidic, therefore it has a low pH
- This would denature the amylase enzyme by changing the shape of its active site
(Exam-style question)
Describe how starch is broken down into glucose.
- Starch is broken down by amylase enzymes
- It fits into an enzyme’s active site and is broken down into glucose molecules
(Exam-style question)
Trypsin is a protease enzyme used in the manufacture of food for babies.
The food is mashed before the trypsin is added.
Explain the advantage of mashing the food before adding the trypsin.
- It will increase the surface area of the food
- Therefore, trypsin will break down more protein
