T2 - Cell organisation, enzymes, digestion, food tests Flashcards

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1
Q

What are the levels of organisation in organisms, from least complex to most complex?

A

Organelles ➔ cells ➔ tissues ➔ organs ➔ organ systems

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2
Q

What is a tissue?

A

A group of similar cells that work together to carry out a particular function.

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3
Q

What is an organ?

A

An organ is a group of different tissues that work together to perform a certain function.

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4
Q

What is an organ system?

A

An organ system is a group of organs working together to perform a particular function.

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5
Q

Give two reasons why we can’t just make our cells even warmer to increase the rate of reactions

A

1) Higher temperatures could damage our cells

2) Higher temperatures would also speed up non-useful reactions

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6
Q

What is a catalyst?

A

A catalyst is a substance which increases the speed of a reaction, without being changed or used up in the reaction.

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7
Q

What is an enzyme?

A

Enzymes act as biological catalysts. They are large proteins made up of long chains of amino acids. These chains are then folded into unique shapes.

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8
Q

What is the name of special region of an enzyme that binds to the substrate?

A

Active site

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9
Q

In order for an enzyme to catalyse a reaction, the active site of the enzyme must be _____________ to the substrate.

A

Complementary

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10
Q

What is the name of the model of enzyme action where the substrate fits perfectly into the active site?

A

Lock and key model

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11
Q

What is the name of the model of enzyme action where the enzymes active site changes shape slightly as it binds to the substrate?

A

Induced fit model

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12
Q

Explain how increasing the temperature can cause an enzyme to denature.

A

High temperatures start to break the bonds holding the enzyme together.
This causes the enzyme and it’s active site to change shape.
This means the enzymes active site will no longer be complementary to the substrate.

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13
Q

What affect does extremely high pH have on enzymes?

A

It denatures them.

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14
Q

What is pH?

A

A measure of acidity

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15
Q

What does the term ‘optimum’ mean for enzyme temperature?

A

The temperature at which the enzyme activity is the highest.

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16
Q

How does bile help with the digestion of lipids?

A

It emulsifies the lipids which increases the surface area for lipase enzymes to break them down.

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17
Q

How are carbohydrates broken down?

A

Carbohydrases convert carbohydrates into simple sugars.
Starch ➔ amylase enzyme ➔ maltose

18
Q

Where is amylase made?

A

1) The salivary grands
2) The pancreas
3) The small intestines

19
Q

How are proteins broken down?

A

Proteins ➔ Protease enzymes ➔ Amino acids

20
Q

Where is protease made?

A

1) The stomach (pepsin)
2) The pancreas
3) The small intestines

21
Q

How are lipids broken down?

A

Lipid ➔ Lipase enzymes ➔ Glycerol and fatty acids

22
Q

Where is lipase made?

A

1) The pancreas
2) The small intestine

23
Q

What are the 2 main roles of the digestive system?

A

Digestion - Process of breaking down large molecules into smaller molecules.
Absorption - Process of of absorbing these small food molecules into the body

24
Q

What are the 3 roles of the stomach?

A

The stomach contracts its muscular walls to churn and mix the food.
It produces pepsin, which is a type of protease enzyme, and breaks proteins down into amino acids.
It produces hydrochloric acid, which provides the right
pH for pepsin to function, and kills microorganisms.

25
Q

What are the 2 roles of bile?

A

Bile is made by the liver, but it is stored in the gallbladder,
After we have meal, it is released into the small intestine where it helps in two ways: One is to emulsify lipids, which means separate large droplets of lipid into smaller droplets.
The other is to neutralise the acid from the stomach, which bile can do because it is alkaline.

26
Q

What are the functions of the pancreas?

A

Produces amylase, protease and lipase enzymes. It releases these into the small intestine.

27
Q

What is the function of the salivary gland?

A

Produce amylase enzyme in the saliva.

28
Q

What is the function of the liver?

A

Where bile is produced.

29
Q

What is the function of the gall bladder?

A

Where bile is stored before it’s released into the small intestine.

30
Q

What is the function of the large intestine?

A

Where excess water is absorbed from the food.

31
Q

What is the function of the small intestine?

A

Produces protease, amylase and lipase enzymes to complete digestion.
This is also where the digested food is absorbed out of the digestive system into the blood.

32
Q

How do you prepare a food sample?

A

1) Get a piece of food and break it up using a pestle and mortar.
2) Transfer the ground up food to a beaker and add some distilled mortar.
3) Stir the mixture with a glass rod to dissolve some of the food.
4) Filter the solution using a funnel lined with filter paper to get rid of the solid bits of food.

33
Q

What is the test for reducing sugars?

What colour will the solution change to if reducing sugar is present?

A

Benedict’s test

Blue ➔
green (low concentration of reducing sugar)
yellow (medium concentration of reducing sugar)
brick red (high concentration for reducing sugar)

34
Q

What is the test for starch?

What colour will the solution change to if starch is present?

A

Iodine

Browny-orange ➔ Black or blue-black

35
Q

What is the test for protein?

What colour will the solution change to if protein is present?

A

Biuret test

Blue ➔ Purple

36
Q

What is the test for lipids?

What colour will the solution change to if lipids are present?

A

Sudan III test

The mixture will separate into 2 layers. The top layer will be bright red.

37
Q

How do you do the Benedicts test?

A

Prepare a food sample and add 5cm³ to a test tube.
Prepare a water bath so that it’s set to 75°C.
Add some benedicts solution to the test tube (about 10 drops) using a pipette.
Place the test tube in the water bath using a test tube holder and leave it in there for 5 minutes. Make sure that the tube is pointing away from you.

38
Q

How do you do the Iodine test?

A

Make a food sample and transfer 5cm³ of your sample to a test tube.
Then add a few drops of iodine solution and gently shake the tube to mix the contents.

39
Q

How do you do the Biuret test?

A

Prepare a sample of your food and transfer 2cm³ of your sample to a test tube. Add 2cm³ of biuret solution to the sample and mix the contents of the tube by gently shaking it.

40
Q

How do you do the Sudan III test?

A

Prepare a sample of the food you’re testing (don’t need to filter it). Transfer 5cm³ into a test tube.
Use a pipette and add 3 drops of Sudan III stain solution to the test tube and gently shake the tube.