Unit 3: Enzymes and Digestion Flashcards
reaction rate
rate at which a reaction occurs
enzyme
proteins that act as catalysts for reactions related to digestion
catalyst
substance that speeds up the rate of a chemical reaction
reactants
the substances that go into a reaction
products
the substances that are created as a result of a reaction
substrate
the substance that reacts with an enzyme
active site
the spot on an enzyme that a substrate attaches to react
enzyme-substrate complex
the connected enzyme and substrate during the reaction
activation energy
the amount of energy required to start a reaction, needed for ALL reactions
induced fit
enzymes are flexible and the active site can adjust to the substrate to optimize reactions
competitive inhibitors
substances that bond to the active site of enzymes and slow reaction rates, can be removed by an enzyme competing for the ability to bond to enzyme
noncompetitive inhibitors
substances that bond to the allosteric site of an enzyme, completely stop reactions for enzymes that they bond to
denature
a protein’s inability to function due to environmental changes (ex: temperature, pH)
allosteric site
the spot on an enzyme that a noncompetitive inhibitor attaches to
salivary amylase
found in the mouth, helps digest carbohydrates
lipase
helps digest fats, lingual lipase found in the mouth, pancreatic lipase made in the pancreas and active in the small intestine
pepsin
found in stomach, helps digest proteins
trypsin
made in pancreas, active in small intestine, helps digest proteins
bile
produced in liver, stored in gallbladder, secreted into small intestine, composed of non-enzyme chemicals that aid breaking down fats into smaller pieces (mechanical digestion)
peristalsis
the contraction and relaxation of muscles throughout the digestive system to keep food moving
mouth
where initial digestion occurs, chemical-saliva, mechanical-teeth/chewing
esophagus
connects mouth and stomach, food passes through but does not really digest here
stomach
continues breaking down food, chemical-enzymes, mucus, acid; mechanical-churning, muscles; low pH/acidic
small intestine
where most chemical digestion takes place, lots of enzymes, bile, very long and windy
large intestine
whatever food remains is broken down by bacteria or turned into feces
rectum
part of the large intestine where feces are stored
liver
produces bile and a few enzymes, is not directly involved in digestion
gallbladder
stores bile, releases it into small intestine, not directly involved in digestion
pancreas
produces enzymes which are released into the small intestine, also produces hormones (ex insulin), not directly involved in digestion
chemical digestion
chemical break down of molecules into different molecules or atoms
mechanical digestion
physical break down of food
substrate concentration
high concentration=slower reaction rate
enzyme concentration
high concentration=faster reaction rate
nonspecific inhibitors
temperature, pH
specific inhibitors
competitive, noncompetitive
endergonic
absorbs energy
exergonic
releases energy
primary structure
sequence of amino acids
secondary structure
Hydrogen bonds between atoms in the backbones of amino acids, two types: alpha helix, beta pleated sheet
tertiary structure
interactions (disulfide bridge, ionic bonds, hydrogen bonds, hydrophobic interactions) between R groups, how the alpha/betas fold into clumpy, spherical like shapes (instead of just long strands)
quaternary structure
interactions (same types as secondary and tertiary) between multiple polypeptides, only applies to some proteins
