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biology > T2 - digestion > Flashcards

T2 - digestion Flashcards

1
Q

What are cells?

A

Cells are the basic structural units of all living organisms.

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2
Q

Define unicellular.

A

Unicellular is an organism made from one cell.

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3
Q

What are multicellular organisms?

A

Multicellular organisms have bodies that are made up of more than one cell.

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4
Q

True or False? In complex multicellular organisms, all cells perform the same function.

A

False. In complex multicellular organisms, cells are specialised to carry out particular functions.

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5
Q

When grouped together, what do specialised cells form in complex organisms?

A

Specialised cells form tissues, which form organs in organ systems.

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6
Q

At which level of organisation is muscle in animals?

A

Muscle is a tissue. It is a group of muscle cells working together to bring about movement.

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7
Q

Define the term tissue.

A

Tissues are groups of similar cells that work together to carry out a specific function.

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8
Q

True or False? The digestive and respiratory systems are examples of organ systems.

A

True. The digestive and respiratory systems are examples of organ systems.

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9
Q

List the levels of organisation in complex multicellular organisms.

A

The levels of organisation should be listed in the following order: Organelles, Cells, Tissues, Organs, Organ systems

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10
Q

True or False? Leaves are an example of a plant organ.

A

True. Leaves are plant organs. They contain several tissues, e.g. palisade mesophyll, spongy mesophyll and vascular tissue, that work together to carry out photosynthesis.

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11
Q

Define the term organ.

A

An organ is a collection of tissues working together to perform one function.

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12
Q

What is the function of the stomach?

A

The stomach has three roles: To mechanically digest food through the churning of food, To produce the enzyme protease, To produce hydrochloric acid (stomach acid)

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13
Q

Name the organ system the stomach is part of.

A

The stomach is part of the digestive system.

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14
Q

What is the role of mucus-producing cells in the stomach?

A

The role of mucus-producing cells in the stomach is to protect the stomach lining from hydrochloric acid (stomach acid).

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15
Q

Name two organs of the digestive system, other than the stomach.

A

Two other organs of the digestive system: Mouth/tongue/salivary glands, Oesophagus, Liver, Gall bladder, Pancreas, Small intestine, Large intestine, Rectum, Anus

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16
Q

What is the function of the digestive system?

A

The function of the digestive system is to break down large, insoluble food molecules into small, soluble molecules that can be absorbed.

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17
Q

Name the organs of the digestive system through which food passes during digestion.

A

The organs of the alimentary canal through which food passes are: Mouth, Oesophagus, Stomach, Small intestine (duodenum and ileum), Large intestine, Rectum. Other organs, e.g. the pancreas, are not in this list because food does not directly pass through them.

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18
Q

True or False? Mechanical digestion takes place in the mouth.

A

True. Teeth grind food in the mouth; this is mechanical digestion.

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19
Q

What is the role of saliva in digestion?

A

Saliva contains amylase enzymes that begin the chemical breakdown of starch into sugars. Saliva also moistens food to aid in swallowing.

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20
Q

What is the role of the oesophagus in digestion?

A

The oesophagus is the tube through which food passes between the mouth and the stomach.

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21
Q

True or False? Both mechanical and chemical digestion take place in the stomach.

A

True. Muscular contractions of the stomach wall play a role in mechanical digestion, while protease enzymes start to chemically break down the proteins in food.

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22
Q

What is the role of the large intestine in digestion?

A

The role of the large intestine is to allow absorption of water from solid waste before it is egested; the remaining solid waste makes up the faeces.

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23
Q

True or False? The pancreas is part of the alimentary canal.

A

False. Accessory organs, such as the pancreas, are not part of the tube through which food passes. Their role is to produce substances, such as enzymes, needed for digestion.

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24
Q

Name three organs of the digestive system that release enzymes.

A

Three organs of the digestive system that release enzymes include: Salivary glands, Stomach, Small intestine, Pancreas

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25
Q

Which organ is bile released from?

A

Bile is released from the liver.

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26
Q

Define the term enzyme.

A

An enzyme is a protein that acts as a biological catalyst to speed up the rate of a chemical reaction.

27
Q

What does a catalyst do?

A

A catalyst speeds up the rate of a chemical reaction without being used up or changed in the reaction.

28
Q

What is the enzyme-substrate complex?

A

The enzyme-substrate complex is formed when a substrate attaches to the active site of an enzyme.

29
Q

State the meaning of the term active site.

A

The active site is the region on an enzyme where a specific substrate attaches for the reaction to be catalysed.

30
Q

What happens after a reaction has occurred in the active site of an enzyme?

A

After the reaction has occurred, the products leave the enzyme’s active site as they no longer fit it, and the enzyme is free to take up another substrate.

31
Q

True or False? Enzymes are changed or used up in the reactions they catalyse.

A

False. Enzymes are not changed or used up in the reactions they catalyse; they can be recycled and used in further reactions.

32
Q

Define the term denatured.

A

When an enzyme is denatured this is the process of an enzyme losing its specific shape and becoming inactive due to high temperatures or unsuitable pH.

33
Q

How does increasing temperature towards the optimum temperature affect enzyme activity?

A

Increasing the temperature towards the optimum increases enzyme activity as the molecules have more kinetic energy, leading to more collisions with substrate molecules and a faster rate of reaction.

34
Q

Define the term optimum temperature.

A

The optimum temperature is the temperature at which an enzyme works fastest.

35
Q

True or False? All enzymes have the same optimum pH.

A

False. Some enzymes that are produced in acidic conditions have a lower optimum pH, while those produced in alkaline conditions have a higher optimum pH.

36
Q

Define the terms ‘lock’ and ‘key’ in the context of the lock and key model of enzyme action.

A

The lock is the active site of the enzyme, which is a specific shape to fit the correct substrate, which is the key.

37
Q

In a practical investigating the effect of pH on rate of reaction in amylase, why does the iodine solution stop turning blue-black at certain pH levels?

A

In a practical investigating the effect of pH on rate of reaction in amylase, the iodine solution stops turning blue-black at certain pH levels because the starch is fully broken down by the amylase. This means that there is no longer starch in the solution to turn the iodine blue-black.

38
Q

In a practical investigating the effect of pH on rate of reaction in amylase, what impact does the optimum pH have on the rate of amylase activity?

A

In a practical investigating the effect of pH on rate of reaction in amylase, at the optimum pH the iodine solution will stop turning blue-black and remain orange-brown within the shortest amount of time. This is because the amylase is working at its fastest rate to break down the starch.

39
Q

In a practical investigating the effect of pH on rate of reaction in amylase, what impact does a very low pH, such as pH2, have on the rate of amylase activity?

A

In a practical investigating the effect of pH on rate of reaction in amylase, at very low pH values the iodine solution will continue turning blue-black throughout the investigation. This is because the enzymes are denatured so the rate of amylase activity has slowed down/stopped.

40
Q

What is a buffer solution?

A

A buffer solution is a solution that resists changes in pH upon the addition of small amounts of an acid or base.

41
Q

What is the role of a buffer solution when investigating the effect of pH on enzyme activity?

A

Buffer solutions are used to maintain a specific pH environment for the amylase enzyme. This keeps the pH the same throughout the investigation for each of the pH conditions.

42
Q

True or False? The starch and amylase solutions need to be at room temperature to investigate the effect of pH on the activity of amylase.

A

False. The starch and amylase solutions should ideally be placed in a water bath at the optimum temperature before being used in the investigation, however it does not need to be the exact optimum as long as the temperature is kept constant throughout.

43
Q

In a practical that investigates the effect of temperature on rate of reaction in enzymes, why must the starch and amylase solutions be placed in a water bath at optimum temperature before being used?

A

In a practical that investigates the effect of temperature on rate of reaction in enzymes, the reactants and enzymes must be placed in a water bath at optimum temperature before being used so that they are brought up to the correct temperature before the investigation.

44
Q

In a practical investigating the effect of pH on rate of reaction in amylase, what is the variable being changed?

A

In a practical investigating the effect of pH on rate of reaction in amylase, the variable being changed (independent variable) is the pH of the amylase and starch reaction mixture.

45
Q

In a practical investigating the effect of pH on rate of reaction in amylase, what is being measured?

A

In a practical investigating the effect of pH on rate of reaction in amylase, the variable being measured (dependent variable) is the time taken for the iodine to stop turning black.

46
Q

In a practical investigating the effect of pH on rate of reaction in amylase, which variables should be kept the same?

A

In a practical that investigates the effect of pH on rate of reaction the variables that should be kept constant include: the concentration and volume of starch solution, the concentration and volume of enzyme solution, the temperature

47
Q

What are the three main types of digestive enzymes?

A

The three main types of digestive enzymes are: Carbohydrase, Protease, Lipase

48
Q

What is the role of carbohydrase enzymes?

A

Carbohydrase enzymes break down carbohydrates into simple sugars, e.g. glucose.
Amylase is an example of a carbohydrase enzyme which digests starch

49
Q

Where is the enzyme amylase produced in the digestive system?

A

The enzyme amylase is produced in the: Salivary glands, Pancreas, Small intestine

50
Q

True or False? Protease enzymes break down proteins into fatty acids.

A

False. Protease enzymes break down proteins into amino acids. Fatty acids are a product of lipid digestion.

51
Q

Name the type of enzyme responsible for lipid digestion.

A

Lipase enzymes carry out lipid digestion.

52
Q

What are the products of lipid digestion?

A

Lipids (fats) are broken down into glycerol and fatty acids by lipase enzymes.

53
Q

What is the role of the pancreas in digestion?

A

The pancreas produces the following digestive enzymes: Lipase, Amylase, Protease

54
Q

Name the type of enzyme that digests protein.

A

The type of enzyme that digests protein is protease.

55
Q

What are the products of protein digestion?

A

The products of protein digestion are amino acids.

56
Q

Which organ(s) of the digestive system produce the enzyme lipase?

A

The organ that produces the enzyme lipase is the pancreas.

57
Q

What is the test for glucose (a reducing sugar)?

A

The test for glucose involves adding Benedict’s solution to a sample and heating it in a boiling water bath. A positive result is a colour change from blue to brick red.

58
Q

What is the test for starch?

A

The test for starch involves adding iodine solution to a food sample. A positive result is a colour change from orange-brown to blue-black.

59
Q

What is the protein food test?

A

The protein food test involves adding Biuret solution to a food sample. A positive result is a colour change from blue to violet/purple.

60
Q

What is the test for lipids?

A

The test for lipids involves mixing a sample with ethanol and then adding the ethanol solution to cold water. A positive result is a cloudy white emulsion forming. Note that a sample containing solid pieces of food may need to be strained before a positive result can be clearly seen.

61
Q

True or False? A positive iodine test will turn the solution from red to blue-black.

A

False. A positive test for starch using iodine will turn the solution from brown/orange to blue-black.

62
Q

What is the starting colour of Benedict’s solution?

A

The starting colour of Benedict’s solution is blue.

63
Q

What is the starting colour of Biuret solution?

A

The starting colour of Biuret solution is blue.

64
Q

Which of the food tests must be heated to observe the results?

A

The Benedict’s test for glucose (a reducing sugar) must be heated to observe the results.

biology (20 decks)

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