Organisation Topic 2 Flashcards

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1
Q

Glands (salivary and pancreas)

A

Produce digestive juices containing enzymes which breakdown food

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2
Q

Stomach

A

Produces hydrochloric acid to kill bacteria and create an optimum pH for the protease enzyme to work

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3
Q

Small intestine

A

Soluble molecules are absorbed into the blood

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4
Q

Liver

A

Produces bile which is stored in the hall bladder and helps with the breakdown of lipids

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5
Q

Large intestine

A

Absorbs water from undigested food to produce faeces which passes out of your body through the rectum and anus

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6
Q

Enzymes

A

Biological catalysts ( a substance that increases the rate of reaction without being used up)
They break up large molecules and join small ones
Protein molecules

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7
Q

Lock and key hypothesis

A

The shape of the substrate is complementary to the shape of the active site, so when they bond it forms an enzyme-substrate complex
Once bound, the reaction takes place and the products are released from the surface of the enzyme

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8
Q

What to enzymes require

A

Optimum temperature (around 37) and pH (varies)

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9
Q

What happens to the enzyme when temperature increases above its optimum

A

Rate of reaction rapidly decreases and eventually reaction stops. When temperature becomes too hot, the bonds in the structure will break therefore changing the shape of the active site so the substrate can no longer fit in. Now the enzyme is denatured

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10
Q

What do carbohydrases do and where are they produced

A

They convert carbohydrates into simple sugars e.g. amylase breaks starch down into maltose
It is produced in salivary glands, pancreas and small intestine (most of the starch you eat is digested here)

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11
Q

What do proteases do and where are they produced

A

They convert proteins into amino acids e.g. pepsin
This is produced in the stomach, other forms can be found in pancreas and small intestine

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12
Q

What do lipases do and where are they produced

A

They convert lipids into fatty acids and glycerol
Produces in the pancreas and small intestine

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13
Q

which test determines whether a solution is a carbohydrate

A

iodine test for starch (turns blue/black)

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14
Q

which test determines whether a solution is a protein

A

biuret test for protein (turns purple)

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15
Q

which test determines whether a solution is a lipid

A

sudan III test for lipids ( lipids will separate and top layer will turn bright red)

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16
Q

where is bile produced, stored, and released

A

produced in the liver, stored in the pancreas and released in the small intestine

17
Q

what are the 2 roles of bile

A

it is alkaline to neutralise the hydrochloric acid which comes from the stomach- enzymes in the small intestine have a higher (more alkaline) pH those in the stomach
it breaks down large drops of fat into smaller ones (emulsifies it)

18
Q

what is the independent variable in the effect of pH on the rate of reaction of amylase required practical

A

the pH of the buffer solution

19
Q

what is the dependent variable in the effect of pH on the rate of reaction of amylase required practical

A

time taken for reaction to complete (for all starch to be digested by the amylase)

20
Q

describe how to investigate the effect of pH on the enzyme amylase

A
  1. Place one drop of iodine solution into each well of a spotting tile
  2. Measure 2cm cubed of amylase and pH 4 buffer solution into a measuring cylinder and mix
  3. Put 2cm cubed of starch into a test tube and add 2cm cubed of the amylase in pH 4 buffer into the starch. At this point start the timer
  4. after 20 seconds pipette 1 drop of the starch and amylase in pH 4 solution
  5. Repeat this every 20 seconds until the starch does not turn the iodine blue, but yellow this means that all of the starch has broken down
  6. record the time it took for all starch to be broken down
  7. repeat using different levels of pH buffer