Questions and answers on enzymes and digestion, carbohydrates (monosachharides, disaccharides), digestion of carbohydrates, proteins, enzymes, factors affecting enzyme action (temp, pH etc) and inhibition
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Created by ashiana121
almost 9 years ago
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What are the seven main parts of the digestive system? (inc. 2 glands)
Is the oesophagus adapted for digestion or for transport?
What is the role of the stomach?
What does the inner layer of the stomach produce?
What other substance does the stomach produce?
What do each of these substances do?
What are the inner walls of the small intestine folded into?
What does this give them?
How is the surface area of the small intestine further increased?
What does the large intestine absorb?
What is the name of the process through which digested food is removed via the anus?
Where are the salivary glands?
Which enzyme is in the secretions of the salivary glands and what does it do?
Where is the pancreas situated?
The pancreas secretes pancreatic juice. What type of enzymes are in the pancreatic juice and what do they do? (3)
What are the two stages of digestion?
Which two features physically break down food so that the surface area is increased?
What is the definition of chemical digestion?
What carries out chemical digestion?
All digestive enzymes function by _________
Which are the three main types of digestive enzymes?
What do carbohydrases break down and into what?
What do lipases break down and into what?
What do proteases break down and into what?
What is absorption?
What is assimilation?
Carbohydrates are carbon molecules combined with what?
What do carbon atoms readily make bonds with?
What name is given to a single unit (that makes up a chain)?
What name is given to many monomers joined together in a chain?
What is the monomer unit of a carbohydrate?
What is a single monomer therefore called?
What name is given to a pair of monosaccharides?
What name is given to large number of monosaccharides joined together?
What is the general formula for monosaccharides and what are two features of them?
What is the name of the test used to test for reducing sugars?
What is reduction?
Therefore, what is a reducing sugar?
What are the steps for the Benedicts test?
If a reducing sugar is present in the sample, what is the result of the test?
What are the three disaccharides?
What two monosaccharides form maltose?
What two monosaccharides form sucrose?
What two monosaccharides form lactose?
By what reaction do monosaccharides join together?
What does this involve?
What is the name given to the bond that is formed?
By what process are disaccharides broken down into their constituent monosaccharides?
What does this involve?
Give an example of a disaccharide that is a reducing sugar
Other disaccharides, such as sucrose, are non-reducing sugars. From the results of a Benedicts test, how do we know this?
What is the first part of the test that can be done to test for non-reducing sugars? (after the initial Bdicts test in which the solution remained blue)
What does the HCl do?
What substance is then added to the solution to neutralise the HCl?
Why is this necessary?
What can we use to check that the solution is alkaline?
What is added to this solution and how long is it heated in a water bath for?
If a non-reducing sugar was present in the original sample, what colour will the solution now go?
Why is this?
Many monosaccharides join to form polysacchairdes under what reaction?
Being very large, polysaccharides are ___________
What does this feature make them suitable for?
When hydrolysed, what do polysaccharides break down into?
Give an example of a polysaccharide that is not used for storage but for structural support (and in what)
Starch is also a polysaccharide. What monosaccharides link together to form starch?
What substance do we use to test for starch?
When iodine solution is dropped on to/in to the sample being tested for starch content, what colour will it go?
Why does it often take more than one enzyme to completely break down a large molecule?
What is the name given to the individual units that the enzymes are broken down into?
In starch digestion, what is the first enzyme called and where it is produced?
What does amylase hydrolyse?
What does this produce?
Which enzyme hydrolysed maltose into alpha glucose?
Where is maltase produced?
Food is taken into the mouth and chewed by the teeth. This breaks the food into small pieces, giving it a what?
Where is saliva secreted from?
Which of the enzymes is in saliva?
What else is in saliva that helps amylase to work?
What does the HCl in the stomach do?
What secretion is the food mixed with as it passes from the stomach to the small intestine?
What enzyme is in the pancreatic juice?
What does pancreatic amylase do?
What else is in pancreatic juice?
What do muscles in the intestine wall do?
Which enzyme does the epithelial lining of the small intestine produce?
Maltase hydrolyses maltose into _______
Where is the enzyme that breaks down sucrose secreted?
What is this enzyme called?
Why is it essential for foods containing sucrose to be broken down by the teeth?
What does sucrase hydrolyse?
In what products is lactose found?
Where is lactose digested and by what enzyme?
What two monomers are joined by a single gylcosidic bond that make up lactose?
Why do babies have large amounts of the lactase enzyme?
As milk becomes a smaller part of our diet in adults, what happens to the production of lactase during childhood?
However what can happen?
Because there is no lactase to break down the lactose when it reaches the small intestine, what breaks it down instead?
What do the microorganisms release in large volumes?
What does this result in?
How can this be avoided?
What is the main problem this causes?
How can this be solved?
What are enzymes made from?
What are the monomer units that make up polypeptides?
What can polypeptides be combined to form?
How many amino acids naturally occur in proteins?
Name the parts of an amino acid
What is the formula of the carboxyl and amino groups?
Two amino acids joined together is known as a __________
What reaction occurs when two amino acids join together?
This involves the removal of a water molecule. Where does this water molecule come from?
A proteins shape is ______ to its function
In the secondary structure of proteins, the polypeptides can be twisted into a 3D shape. What is a name given to this 3D shape, and what bonds make the long polypeptide chain twist?
What happens to the alpha helices of the secondary structure for it to form the tertiary structure of a protein?
A number of different bonds hold together this tertiary structure. What are the names of these bonds? (3)
Which are the strongest bonds and which are the weakest?
What is the quaternary structure of a protein?
What test do we use to test for proteins?
What does Biurets reagents detect?
What colour will the solution go if peptide bonds (therefore a protein) are present?
What happens if there is no peptide bonds, and therefore no protein?
Which part of an enzyme does the reaction take place in?
What is the molecule called that binds to the active site?
What does the 'lock and key' model state?
What does the 'induced fit' model state?
Enzymes are biological catalysts that lower the what?
What 5 factors can affect enzyme action?
What is the approx. optimum temperature for human enzymes?
What happens if the temperature is increased beyond this?
What does a change in pH change about the enzyme?
What does this mean?
What happens to the rate of reaction as the enzyme concentration increases?
What happens to the rate of reaction when the concentration of the substrate is increased and why?
However what happens at higher substrate concentrations?
What are the two types of inhibitor?
Which inhibitor molecules have a shape similar to that of the substrate molecules?
What do competitive inhibitors compete with and what for?
Why don't non-competitive inhibitors bind to the active site of an enzyme?
Where do non-competitive inhibitors bind to?
What does this do?
