Lent term test (Enzymes, digestive system and food tests)

Question 1

What is the lock and key hypothesis?

Answer 1

It explains how enzymes are specific for the substrates just how a key is specific to the lock it fits.

Question 2

Can enzymes work at any temperature?

Answer 2

No, they have an optimum temperature of about 38-41oC

Question 3

What happens when the temperature increases?

Answer 3

there will be more kinetic energy created. an the enzymes become denatured.

Question 4

What can happen if there is more kinetic energy created?

Answer 4

There can be more successful collisions between the enzyme and the substrate.

Question 5

What happens during denaturisation?

Answer 5

the bonds holding the structure together get broken and the active site loses its shape and no longer works.

Question 6

What is an enzymes optimum pH?

Answer 6

the enzyme works best at 7 pH with the exception of our stomach that works better at around pH2.

Question 7

Can complex molecules make more simple molecules?

Answer 7

Yes, eg. Amino acids make protiens

Question 8

What chemical do you put with starch?

Answer 8

iodine solution

Question 9

What colour does a positive starch test go?

Answer 9

blue/ black

Question 10

What colour does a negative starch test go?

Answer 10

reddy brown

Question 11

What colour does a positive simple sugars test go?

Answer 11

Brick red

Question 12

What colour does a negative simple sugars test go?

Answer 12

Blue

Question 13

What solution do you put with simple sugars?

Answer 13

Benedict’s reagent

Question 14

What colour does a positive protein test go?

Answer 14

lilac/ purple

Question 15

what colour does a negative protein test go?

Answer 15

blue

Question 16

what solution do you put lipids with?

Answer 16

ethanol (flammable)

Question 17

what colour does a negative lipid test go?

Answer 17

colourless

Question 18

what colour does a positive lipid test go?

Answer 18

cloudy emulsion

Question 19

Where is amylase made?

Answer 19

in the salivary glands and the pancreas

Question 20

what does amylase break down?

Answer 20

starch

Question 21

what does amylase turn starch into?

Answer 21

Simple sugars

Question 22

Where is protease made?

Answer 22

In the stomach, the pancreas and the small intestine

Question 23

what does protease break down?

Answer 23

proteins

Question 24

What does protease turn proteins into?

Answer 24

amino acids

Question 25

Where is lipase made?

Answer 25

in the small intestine and the pancreas

Question 26

what does lipase break down?

Answer 26

lipids

Question 27

what does lipase turn lipids into?

Answer 27

glycerol and fatty acids

Question 28

what chemical must you heat for a result?

Answer 28

Benedict’s reagent

Question 29

where is bile produced?

Answer 29

in the gallbladder

Question 30

what food component does bile digest?

Answer 30

fats and proteins

Question 31

what happens to the structure of food molecules during digestion?

Answer 31

they break down