Practical Prep Flashcards
Why doe we use log ?
We use log to plot a huge range of data you need to convert to logs then you can read the data points accurately .
Waht digests starch ?
Amylase digests starch into 2 alpha glucoses sugars
Give an example of an endopeptidase
Pesinogen the inactive enzyme is activated by HCl to pepsin and digests/hydrolyses proteins into polypeptides
Waht is the role of an endopetidase
It hydrolyses the bonds within/between the protein molecules
Waht is an exopeptidase ?
This breaks the bonds at the ends of the shorter protein /polypeptide molecules
Waht are layers of the illium
Outer :
surosa
Longitudinal muscle
Circular muscle
Mucosa - whcih has villi
Waht are all the enzymes that are secreted by the pancreatic juice ?
Lipases- digests lipids into fatty acids and monoglycerides
Amylase - digests starch into glucose
Protease -Trypsinogen activated by enterokinase into trypsin (duodenal enzyme )
Sodium hydrogen carbonate - makes pancreatic muscle slightly more alkaline and and neutralises the ph off the acid form the stomach and provides the best ph for the pancreatic enzymes to work effectively
Waht are three errors with experiment ?
The three errors/inaccuracies are:
There is a chance of human error when calculating the area (mm2) of the clear zone -also the clear area isn’t a perfect circle so the calculation might be an overestimate or underestimate
The volumes of antibiotic solution absorbed by the filter paper can vary with each turn meaning there will be different amount of soluto nin each rest so this is a source of inaccuracy as more antibiotic means a bigger clear zone
Temperature can fluctuate
How xcould you improve the inaccuracies
To improve these inaccuracies you would use a digital calliper to measure the area of the clear zone to pre vent human error
You ensure the same volume of antibiotic solution is being soaked up by the filter paper you could blott or shake off any excess or you could use a pipette a specific volume of antibiotic solution on to each filter paper
You could use a thermostatically controlled water bath to monitor the temperature and keep it constant or you could use an incubator to maintain a constant temperature
Waht is a suitable control for this experiment
A suitable control is to use dialled water instead of antibiotic solution to prove that the clear zone is formed due to the antibiotic killing the bacteria and forming the clear zone
Waht does reproducibility mean
It meant that this experiment can be cured out by a complete different group of scientists and they would get the same results
If the exert meant is reproducible then the data is reliable
When does an experiment have high repeatability ?
When the experiment its repeated under the exact same condition by the same person and the results obtained are very similar each time.
Waht is another suitable control for this excrement
Anther suitable control would be to boil then cool the peas to denture the enzymes boiling the pest willl cause its enzymes to denature because the higher the temperature the higher the c kinetic energy of the enzymes and substrate this cause the molecules to vibrate which brakes the hydrogen bonds of the tertiary structure making the the active site to change shape and therefore no more enzyme substrate complexes will form.
What is a competitive inhibitor
This bind tot he active site of the enzyme
This is a reversible reaction
Occupies the active site of the enzyme to prevent the formation of an enzyme substrate complex
Waht is a competitive inhibitor
This has a shape this at is complementary to the shape of the enzyme .This binds to an enzyme at an allosteric site and prevent the formation of an enzyme substrate complex as it changes the tertiary structure d the enzyme thefore changing the shape of the active site
How can you tell the data is unreliable from you graph
If the range bars overlap
Or if they are wide then there is no precision around the mean value and the data is inaccurate
Waht increase the validity of an experiment t
Have fair testing and have control variable
