Lent term test (Enzymes, digestive system and food tests) Flashcards
What is the lock and key hypothesis?
It explains how enzymes are specific for the substrates just how a key is specific to the lock it fits.
Can enzymes work at any temperature?
No, they have an optimum temperature of about 38-41oC
What happens when the temperature increases?
there will be more kinetic energy created. an the enzymes become denatured.
What can happen if there is more kinetic energy created?
There can be more successful collisions between the enzyme and the substrate.
What happens during denaturisation?
the bonds holding the structure together get broken and the active site loses its shape and no longer works.
What is an enzymes optimum pH?
the enzyme works best at 7 pH with the exception of our stomach that works better at around pH2.
Can complex molecules make more simple molecules?
Yes, eg. Amino acids make protiens
What chemical do you put with starch?
iodine solution
What colour does a positive starch test go?
blue/ black
What colour does a negative starch test go?
reddy brown
What colour does a positive simple sugars test go?
Brick red
What colour does a negative simple sugars test go?
Blue
What solution do you put with simple sugars?
Benedict’s reagent
What colour does a positive protein test go?
lilac/ purple
what colour does a negative protein test go?
blue
what solution do you put lipids with?
ethanol (flammable)
what colour does a negative lipid test go?
colourless
what colour does a positive lipid test go?
cloudy emulsion
Where is amylase made?
in the salivary glands and the pancreas
what does amylase break down?
starch
what does amylase turn starch into?
Simple sugars
Where is protease made?
In the stomach, the pancreas and the small intestine
what does protease break down?
proteins
What does protease turn proteins into?
amino acids
Where is lipase made?
in the small intestine and the pancreas
what does lipase break down?
lipids
what does lipase turn lipids into?
glycerol and fatty acids
what chemical must you heat for a result?
Benedict’s reagent
where is bile produced?
in the gallbladder
what food component does bile digest?
fats and proteins
what happens to the structure of food molecules during digestion?
they break down
