foods and their substrates

Question 1

what is protein broken down into

Answer 1

amino acids

Question 2

what is starch broken into

Answer 2

glucose

Question 3

what are lipids broken into

Answer 3

fatty acids and glycerol

Question 4

what breaks the foods down

Answer 4

enzymes

Question 5

what are enzymes

Answer 5

catalysts - speed up chemical reactions

Question 6

what is the idea of how enzymes break down food

Answer 6

they have a specific shape
there is an active site
the substrate e.g starch is complementary to the active site
this means only specific substrates and enzymes work together
the substrate enters the active site and is broken down into products
they then move out the site and enzyme goes again

Question 7

what happens if it is below optimum temperature for an enzyme

Answer 7

the enzyme has less kinetic energy and has less successful collisions

Question 8

what happens if it is above optimum temperature for an enzyme

Answer 8

the enzyme will denature and not work again because its active site is messed