Year 9 Bio Digestive System Flashcards
What is the enzyme that breaks down protein
Protease
What is the enzyme that breaks down fats and oils
Lipase
What enzyme breaks down carbohydrate
Carbohydrase/ amylase
What is active transport
The movement of substances from a low concentration to a high concentration using lots of energy
What is osmosis
Osmosis is the movement of water from a more dilute region to a more concentrated region, across a partially permeable membrane.
What is diffusion
Is movement of particles from a high concentration to a low concentration until they are evenly spread. But still keep on moving just stops being diffusing
faster in =
- heated particles
- smaller particles
- the concentration gradient (difference)is steeper
Prokaryotic organisms are
Bacterial cells
Eukaryotic organisms are
(Everything else) = animal cells, plant cells
Adaptations of alveoli
shape
- large surface area
- thin walls
- 2 layers of cells so quick diffusion
The concentration gradient on each side of the exchange surface is maintained by
- a rich blood supply
- regular ventilation
What is digestion
Digestion is the breaking down of larger insoluble molecules into smaller soluble ones that can be absorbed into the blood
what are enzymes made of
Proteins
Enzymes are
Biological catalysts
- to do with living things
- chemical that speeds up a chemical reaction without being used up
- made of protein
Where is amylase/carbohydrase made
Salivary glands
Pancreas
Lining of the small intestine
Where is protease made
Stomach
Pancreas
Lining of the small intestine
Where is lipase made
Pancreas
Lining of the small intestine
Where does amylase/carbohydrase work
Mouth
Small intestine
Where does protease work
Stomach
Small intestine
Where does lipase work
Small intestine
What pH does amylase/carbohydrase work best in (optimum)
7 pH
What pH does protease work best in (optimum)
2 pH
What pH does lipase work best in (optimum)
7 pH
What does protein get broken down into
Amino acids
What does starch get broken down into
Glucose
What do lipids (fats and oils) get broken down into
Fatty acids and glycerol
What can cause an enzyme to become denatured
Too hot and or the wrong pH and the enzyme will be denatured.
This means the active site is no longer the right shape for the substrate
The enzyme will no longer be able to bind to the substrate so will no longer work
This is called becoming denatured
Hyperthermia- too much heat
Hypothermia- not enough heat
What is the lock and key theory
- Enzymes have an active site with a specific shape
- The active site is the region that the substate binds to
- Each type of enzyme can only bind to one type of substrate. This is called being specific.
- the substrate is the substance being broken down by the enzyme.
What is glycogen
Storage of glucose in liver
