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Biology > nutrition, food tests and enzymes > Flashcards

nutrition, food tests and enzymes Flashcards

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1
Q

what is the active site

A

The part of an enzyme molecule which the substrate molecule fits into because they have complementary shapes.

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2
Q

what is the shapes that fit into each other as in an enzyme and its substrate.

A

active site

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3
Q

what is the complementary

A

Shapes that fit into each other as in an enzyme and its substrate.

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4
Q

what is the shapes that fit into each other as in an enzyme and its substrate.

A

complementary

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5
Q

what is the denatured

A

An irreversible change in the shape of an enzyme which means that it is no longer complementary to the substrate and cannot catalyse the reaction, (caused by high temperature or pH)

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6
Q

what is the an irreversible change in the shape of an enzyme which means that it is no longer complementary to the substrate and cannot catalyse the reaction, (caused by high temperature or pH)

A

denatured

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7
Q

what is the digestion

A

The breaking down of large complex insoluble food molecules into small simple soluble molecules by enzymes so that the molecules can be absorbed into the blood.

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8
Q

what is the the breaking down of large complex insoluble food molecules into small simple soluble molecules by enzymes so that the molecules can be absorbed into the blood.

A

digestion

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9
Q

what is the enzyme

A

A protein molecule that is a biological catalyst. Enzymes speed up the rate of reactions without being used up.

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10
Q

what is the a protein molecule that is a biological catalyst. Enzymes speed up the rate of reactions without being used up.

A

enzyme

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11
Q

what is the enzyme specification

A

The ability of an enzyme to catalyse only one type of substrate.

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12
Q

what is the ileum

A

The longest part of the small intestine where digestion occurs, and small simple molecules are absorbed into the blood.

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12
Q

what is the ability of an enzyme to catalyse only one type of substrate.

A

enzyme specification

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13
Q

what is the longest part of the small intestine where digestion occurs, and small simple molecules are absorbed into the blood.

A

ileum

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14
Q

what is the inhibitor

A

A molecule which fits into the active site of an enzyme and stops the normal substrate entering. This reduces the reaction rate of the enzyme.

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15
Q

what is the molecule which fits into the active site of an enzyme and stops the normal substrate entering. This reduces the reaction rate of the enzyme.

A

inhibitor

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16
Q

what is the model used to explain how an enzyme reacts with its substrate.

A

lock and key model

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16
Q

what is the lock and key model

A

Model used to explain how an enzyme reacts with its substrate.

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17
Q

what is the optimum

A

The valve of a factor which allows a reaction to happen at its fastest rate.

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18
Q

what is the valve of a factor which allows a reaction to happen at its fastest rate.

A

optimum

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19
Q

what is the substrate

A

A molecule that is acted upon by an enzyme.

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20
Q

what is the molecule that is acted upon by an enzyme.

A

substrate

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21
Q

what is the lacteal

A

The part of the villus that absorbs breakdown products of fat (glycerol and fatty acids) and returns them to the blood later.

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22
Q

what is the part of the villus that absorbs breakdown products of fat (glycerol and fatty acids) and returns them to the blood later.

A

lacteal

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23
Q

what is the absorption

A

The process in which small, soluble molecules are transferred from the gut to the blood system.

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24
Q

what is the process in which small, soluble molecules are transferred from the gut to the blood system.

A

absorption

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25
Q

why do we need food?

A

It is fuel, it gives us energy and heat (respiration)
It provides materials for growth
It enables us to repair and replace body tissues
It helps us to keep healthy and flight disease

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26
Q

Food test for Starch

A

Starch Test (Iodine)

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27
Q

Food test for Sugar

A

Benedict Test

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28
Q

Food Test for Protein

A

Biuret Test

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29
Q

Food Test for Fats

A

Ethanol Test

30
Q

What elements do carbohydrates contain

A

Carbon, Hydrogen And Oxygen

31
Q

What elements do contain lipids

A

Carbon, Hydrogen And Oxygen

32
Q

What elements do contain protein

A

Carbon, Hydrogen, Oxygen and nitrogen

33
Q

What are Examples Simple Carbohydrates

A

Glucose
Lactose
Sucrose

33
Q

Why are simple carbohydrates describes as simple?

A

Made up of one basic sugar units

34
Q

what is glucose made of

A

a single unit sugar

35
Q

what is sucrose and lactose made of

A

two sugar molecules joined together

36
Q

Role of Glucose

A

Respiration

37
Q

Role of Sucrose

A

Transportation

38
Q

Role of Lactose

A

Broken into Glucose

39
Q

What is Glucose also called as?

A

Monosaccharide

40
Q

What is Sucrose also called as

A

Disaccharide

41
Q

Where is Lactose found

A

milk

42
Q

Use of Carbohydrates

A

They are Fast release energy stores, which means that they can quickly metabolize to release energy

43
Q

How to Perform Benedict Test

A

1) Grind your Food
2) Mix it with little water
3) Add Benedict Solution
4) Heat carefully in a water bath

44
Q

Colour Change for Benedict Test

A

Blue to Brick Red

45
Q

Give 4 Examples of Complex Carbohydrates

A

Starch
Glycogen
Cellulose
Fibre

46
Q

What food is Starch Found

A

Cereal, Pasta, Rice

47
Q

What is starch used for?

A

Respiration

48
Q

Use of Cellulose

A

make cell wall

49
Q

Where can you find cellulose

A

Plants

50
Q

Use of Fibre

A

Prevent Constipation

51
Q

Where is glycogen stored in a human

A

1) Stored in Liver and Muscle

52
Q

What liquid is used to perform Starch test

A

Add iodine solution to food sample

53
Q

Colour change for starch test

A

Yellow brown- Blue Black

54
Q

What does Fat consist

A

One molecule of Glycerol and three molecules of fatty acids

55
Q

What are fats also called

A

Lipids

56
Q

Uses of fats

A

Prevents heat Loss

provides Twice the energy of carbs

57
Q

Sources of fat

A

oil

Red Meat

58
Q

What is Required for Emulsion Test

A

Ethanol

59
Q

How to perform emulsion Test

A

Shake the fat with ethanol and add equal amount of water

60
Q

Colour Changes for Emulsion Test

A

clear colourless- cloudy

61
Q

What are the bonding like in proteins?

A

Long chains of amino acids bonded together

62
Q

Functions of Proteins

A

Growth and cell repairs

makes Enzymes, hormones and antibodies

62
Q

Sources of Protein

A

Meat

eggs

Milk

63
Q

What liquid is used to preform Biuret test

A

Add sodium hydroxide and then a few drops of copper sulphate and shake

64
Q

Colour Change of Biuret test

A

Blue to Purple

65
Q

How are there different types of Protein

A

There are 20 different types of amino acids, there are many different arrangements in which amino acids can be linked together

66
Q

What are enzymes?

A

Enzymes are proteins that function as biological catalysts

67
Q

What are catalysts?

A

A catalyst is a substance which increases the rate of a chemical reaction without being changed or used up

68
Q

what does cid = sam mean

A

controlled = same
independent = alter
dependent = measure

69
Q

what is the enzyme for proteins

A

protease

70
Q

what is the enzyme for lipids

A

lipase

71
Q

what is the enzyme for starch

A

amylase

72
Q

what is the enzyme for carbohydrate

A

carbohydrase

Biology (6 decks)

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