2482566
Description
Mind Map by Lilac Potato, updated more than 1 year ago
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Created by Lilac Potato
about 9 years ago
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GCSE AQA Biology 2 Enzymes, Digestion & Enzyme Uses
- Enzymes have special shapes
- Chemical reactions involve splitting apart/joining together
- Each enzyme has unique shape that fits onto substance involved in reaction
- Enzymes usually only catalyse 1 reaction - substance has to fit special shape
- Enzymes usually only catalyse 1 reaction - substance has to fit special shape
- Chemical reactions involve splitting apart/joining together
- Enzymes
- Chemical reactions need to be carefully controlled
- Could increase rate of reaction by raising temp. but
would not be specific & cells could get damaged
- Could increase rate of reaction by raising temp. but
would not be specific & cells could get damaged
- Living things produce enzymes
that act as biological catalysts
- Catalyst: substance which
increases speed of reaction,
without being changed/used
up in reaction
- Catalyst: substance which
increases speed of reaction,
without being changed/used
up in reaction
- Enzymes are proteins (made up of chains
of amino acids folded into unique shape)
- Proteins also act as structural components
of tissues, hormones & antibodies
- Proteins also act as structural components
of tissues, hormones & antibodies
- Chemical reactions need to be carefully controlled
- Enzymes need the right temp. and pH
- Temperature
- Higher temp. increases rate at first
- Too hot, bonds holding enzyme together
break, destroys active site - denatured
- Too hot, bonds holding enzyme together
break, destroys active site - denatured
- Enzymes in human body normally
work best at around 37 degrees C
- Higher temp. increases rate at first
- pH
- Too high or low - interferes with enzyme
bonds, changing shape & denaturing enzyme
- All enzymes have optimum pH, often pH 7
- All enzymes have optimum pH, often pH 7
- Too high or low - interferes with enzyme
bonds, changing shape & denaturing enzyme
- Temperature
- Digestive enzymes
- Starch, proteins and fats are molecules that
are too big to pass through digestive system walls
- Digestive enzymes break them into smaller ones that can pass through
- Digestive enzymes break them into smaller ones that can pass through
- Amylase
- Converts starch into sugars
- Made in: salivary glands,
pancreas & small intestine
- Made in: salivary glands,
pancreas & small intestine
- Converts starch into sugars
- Protease
- Converts proteins
into amino acids
- Made in: stomach,
pancreas & small intestine
- Made in: stomach,
pancreas & small intestine
- Converts proteins
into amino acids
- Lipase
- Converts lipids into
glycerol & fatty acids
- Made in: pancreas
& small intetsine
- Made in: pancreas
& small intetsine
- Converts lipids into
glycerol & fatty acids
- Starch, proteins and fats are molecules that
are too big to pass through digestive system walls
- Bile
- Produced in liver, stored in gall bladder
before release into small intestine
- Hydrochloric acid in stomach makes pH too acidic
for enzymes in small intestine to work properly
- Bile is alkaline - neutralises acid to make
conditions alkaline so enzymes work best
- Bile is alkaline - neutralises acid to make
conditions alkaline so enzymes work best
- Emulsifies fats - breaks fats into tiny droplets
- Bigger SA of fat for lipase to
work on - makes digestion faster
- Bigger SA of fat for lipase to
work on - makes digestion faster
- Produced in liver, stored in gall bladder
before release into small intestine
- Digestive system
- Enzymes
- Produced by specialised cells in glands & gut lining
- Catalyse breakdown of
different food molecules
- Produced by specialised cells in glands & gut lining
- Salivary glands
- Produce amylase in saliva
- Produce amylase in saliva
- Gullet
- Oesophagus
- Oesophagus
- Stomach
- Pummels food with
muscular walls
- Produces protease (pepsin)
- Produces hydrochloric acid to kill
bacteria & give right pH for pepsin (pH 2)
- Pummels food with
muscular walls
- Liver
- Produces bile
- Produces bile
- Gall bladder
- Bile is stored
- Bile is stored
- Pancreas
- Produces protease,
amylase & lipase
- Produces protease,
amylase & lipase
- Small intestine
- Produces protease, amylase & lipase
- where digested food is absorbed
- Produces protease, amylase & lipase
- where digested food is absorbed
- Large intestine
- Excess water is absorbed
- Excess water is absorbed
- Rectum
- Where faeces is stored before release through anus
- Where faeces is stored before release through anus
- Enzymes
- Enzymes are used in
biological detergents
- Enzymes -
'biological' ingredient
- Mainly protease and lipase - break down plant & animal matter
- More effective at lower
temp. than other detergents
- Enzymes -
'biological' ingredient
- Enzymes are used to change foods
- Proteins in baby food 'pre-digested'
using proteases - easier for baby to digest
- Carbohydrases can turn
starch syrup into sugar syrup
- Glucose syrup turned into
fructose syrup using isomerase -
fructose sweeter so can use less
(good for slimming foods/drinks)
- Proteins in baby food 'pre-digested'
using proteases - easier for baby to digest
- Using enzymes in industry
- Advantages
- Specific - only catalyse the
reaction you want them to
- Using lower temp.
& pressure = lower
cost - saves energy
- Work for long time
- after initial cost,
can use continually
- Biodegradable - less
environmental pollution
- Specific - only catalyse the
reaction you want them to
- Disadvantages
- People can develop allergies to enzymes
- Enzymes be denatured easily - by small
increase in temp./poisons/changes in pH
- Conditions must be tightly controlled
- Conditions must be tightly controlled
- Can be expensive to produce
- Contamination of enzyme with
other substances can affect reaction
- People can develop allergies to enzymes
- Advantages
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