Enzymes in Breakdown and Synthesis Flashcards

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1
Q

Which enzymes break down carbohydrates?

A

Carbohydrases

(amylase is an example of a carbohydrase that breaks down starch)

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2
Q

Name the molecules that result from the breakdown of carbohydrates.

A

Simple sugars

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3
Q

Which enzymes break down proteins?

A

Proteases

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4
Q

Name the molecules that result from the breakdown of proteins.

A

Amino acids

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5
Q

Which enzymes break down lipids?

A

Lipases

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6
Q

Name the molecules that result from the breakdown of lipids.

A
  • Glycerol
  • Fatty acids
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7
Q

(Exam-style question)

Explain why the breakdown of large molecules into smaller components is necessary for organisms.

A
  • 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
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8
Q

(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.

A
  • The conditions are acidic because of hydrochloric acid in the stomach
  • Therefore, it has a low pH
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9
Q

(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.

A
  • The stomach is acidic, therefore it has a low pH
  • This would denature the amylase enzyme by changing the shape of its active site
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10
Q

(Exam-style question)

Describe how starch is broken down into glucose.

A
  • Starch is broken down by amylase enzymes
  • It fits into an enzyme’s active site and is broken down into glucose molecules
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11
Q

(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.

A
  • It will increase the surface area of the food
  • Therefore, trypsin will break down more protein
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