B3 - Organisation and The Digestive System

Question 1

What is a tissue?

Answer 1

A group of cells with similar function, working together

Question 2

What is an organ?

Answer 2

A collection of tissues working together to perform a specific function

Question 3

How is an organ, a tissue?

Answer 3

The tissues all work together to perform a specific function

Question 4

What does food provide?

Answer 4

Energy

Question 5

What are the three types of carbohydrates?

Answer 5

Sugar
Fibre
Starch

Question 6

What type of energy do sugary foods release? (Fizzy drinks, Chocolate)

Answer 6

Fast release of energy

Question 7

What does Fibre do?

Answer 7

Adds bulk to the food to prevent constipation

Question 8

What type of energy does starchy food release? (Bread, potatoes, rice)

Answer 8

Slow release of energy

Question 9

Why do starchy foods take longer to release energy than sugary foods?

Answer 9

Starchy foods have longer carbohydrate chains so it takes longer to break down

Question 10

What is the structure of a Lipid?

Answer 10

Three molecules of fatty acids, joined to a molecule of glycerol

Question 11

What are carbohydrates made up of?

Answer 11

Units of sugars

Question 12

What are carbohydrates broken down into?

Answer 12

Glucose

Question 13

What are Carbohydrates and Lipids chemically made up of?

Answer 13

Carbon, Hydrogen and Oxygen

Question 14

What are Protiens chemically made up of?

Answer 14

Carbon, Hydrogen, Oxygen and Nitrogen

Question 15

What are Protiens made up of?

Answer 15

Long chains of animo acids joined together

Question 16

Where does most digestion take place?

Answer 16

Small intestine

Question 17

Which indicator do you use when testing for Sugar?

Answer 17

Benedicts solution

Question 18

Which indicator do you use when testing for Starch?

Answer 18

Iodine

Question 19

Which indicator do you use when testing for Protien?

Answer 19

Biuret reagant

Question 20

Which indicator do you use when testing for Lipids?

Answer 20

Ethanol (Sudan III)

Question 21

What does a positive result look like when testing for sugar?

Answer 21

Blue benedicts solution will turn BRICK RED 🧱🔴

Question 22

What does a positive result look like when testing for Starch

Answer 22

Turns red iodine into BLUE-BLACK🔵⚫️

Question 23

What does a positive result look like when testing for Protien?

Answer 23

Blue Biuret turns PURPLE 🟣

Question 24

What does a positive result look like when testing for Lipids?

Answer 24

When Ethanol is added, the solution gives a CLOUDY-WHITE 🌫️ layer

Question 25

What is the name of the chemicals found in food?

Answer 25

Nutrients

Question 26

What are carbohydrates made up of?

Answer 26

Long chains of simple sugars like glucose

Question 27

Which enzymes digest carbohydrates

Answer 27

Carbohydrase enzymes

Question 28

What is the function of protien in the diet?

Answer 28

For growth and repair of body tissues

Question 29

Where is protien digested?

Answer 29

Small intestine and stomach

Question 30

What is the name of the enzyme that digests protiens

Answer 30

Protease

Question 31

What is the fuctions of fats in the diet?

Answer 31

Store of energy and provides insulation

Question 32

Where are fats digested?

Answer 32

The small intestine

Question 33

What is the name of the enzyme that breaks down fats

Answer 33

Lipase

Question 34

Which enzyme breaks down Starch?

Answer 34

Amylase

Question 35

Starch is broken down by Amylase, into _______ ______ _______

Answer 35

Smaller sugars called maltose

Question 36

Where is amylase produced?

Answer 36

Salivary glands pancreas small intestine

Question 37

protiens are broken down by protease, into _____ _____

Answer 37

Amino Acids

Question 38

Where is protease produced?

Answer 38

Stomach (pepsin) pancreas Small intestine

Question 39

Fats (Lipids) are broken down by Lipase, into ________ and _____ _____

Answer 39

Glycerol and Fatty Acids

Question 40

Where is lipase produced?

Answer 40

Pancreas Small intestine

Question 41

Why does bread sweeten when chewed for a long period of time?

Answer 41

Bread contains starch Starch is broken down by amylase to produce simple sugars Amylase is found in the salivary glands so thats why you can taste it

Question 42

What is a catalyst?

Answer 42

A substance that increases the rate of a chemical reaction

Question 43

Why is it called The Lock and Key Theory?

Answer 43

The substrate fits perfectly into the active site of the enzyme

Question 44

What happens after the substrate fits into the active site?

Answer 44

The substrate splits into products which leave the active site so the enzyme can be used again

Question 45

What is Metabolism?

Answer 45

The sum of all the reactions in a cell or body

Question 46

What are enzymes made up of?

Answer 46

Protiens

Question 47

What is meant by the 'Optimum' Temperature?

Answer 47

The ideal temperature for the fastest enzyme reactions

Question 48

What happens to an ezyme after it goes beyond optimum temperature?

Answer 48

The enzyme and its active site starts to denature and change shape

Question 49

Why is it a problem for enzymes to denature past the optimum temperature?

Answer 49

The substate cant combine with the enzyme so no reaction can take place

Question 50

What does pH mean?

Answer 50

Potential of Hydrogen

Question 51

What does a low pH mean?

Answer 51

Conditions are acidic

Question 52

What does a high pH mean?

Answer 52

Conditions are alkaline

Question 53

Why does enzyme activity decrease when it is not at its optimum pH

Answer 53

Its denatures because the pH has an effect on the enzymes forces which leads to change of shape

Question 54

Why is it difficult for lipase enzymes to act on fats

Answer 54

They dont mix well with lots of watery liquids

Question 55

What is bile?

Answer 55

An green-yellow alkaline liquid which neutralises acidic liquid from your stomcach

Question 56

Where is bile made?

Answer 56

The liver

Question 57

Where is bile stored?

Answer 57

The gall bladder

Question 58

What acid does the stomach produce?

Answer 58

Hydrochloric Acid

Question 59

Digestion is the process of breaking down large food molecules into smaller molecules that are ________

Answer 59

Soluble

Question 60

Enzymes help break down food because they __________ chemical reactions

Answer 60

Catalyse

Question 61

Describe how you would test a food sample to show it contains Protein Give the reason for any safety precautions you would take.

Answer 61

-Prepare food sample by grinding it with a pestle a motar -Place that into a clean test tube -Add a few drops of biuret reagant and leave for 10 minutes -if sample turns blue biuret reagant to purple 🟣, protien is present -Biuret is an irritant so you must wear goggles and if it comes inti contact with skin, rinse immediately

Question 62

Describe how you would test a food sample to show it contains STARCH. Give the reason for any safety precautions you would take.

Answer 62

-Prepare food sample by grinding it with a pestle a motar -Place that into a clean test tube -Add a few drops of iodine solution and leave for 10 minutes -if sample turns red iodine solutions to Blue-Black🔵⚫️, starch is present -iodine is an irritant so you must wear goggles and if it comes into contact with skin, rinse immediately

Question 63

What does the muscular tissue do?

Answer 63

Contract

Question 64

What does the glandular tissue do?

Answer 64

Makes and secretes chemicals like enzymes and hormones

Question 65

What does the epitherlial tissue do?

Answer 65

Covers some parts of the body like inside the gut

Question 66

How do you investigate how pH affects amylase activity?

Answer 66

Add a drop of iodine into every well of the spotting tile Take 3 test tubes. One 2cm3 of starch solution. Another 2cm3 of amylase solution. Another 2cm3 of pH 5 buffer solution Place all three test tubes in a 30°C water bath Wait 10 minutes to then combine all solutions into one test tube Start a timer and Leave for extra 30s Add the mixture to the iodine solution every 30 seconds If iodine solution remains orange, starch is no longer present Repeat with different pH buffer solutions

Question 67

The bile 'emulifies' fats. What does this mean?

Answer 67

It breaks down the fats into tiny droplets

Question 68

What does the stomach do?

Answer 68

Churns the food with ite muscular walls Produces the protease enzyme, pepsin Produces hydrochloric acid

Question 69

Why does the stomach produce hydrochloric acid?

Answer 69

To kill bacteria To give right pH for pepsin to work

Question 70

What pH is hydrochloric acid?

Answer 70

pH 2

Question 71

What does the small intestine do?

Answer 71

Produces protease, amylase and lipase enzymes to complete digestion Absorbs the food into the blood stream

Question 72

What does the large intestine do?

Answer 72

Absorbs the excess water from undigested food Turns food into faeces

Question 73

Explain how amylase breaks down starch. Answer in terms of the ‘lock and key theory’

Answer 73

Thr substrate (starch) fits perfectly into the active site of the amylase enzyme Checmial reaction occurs to produce products (maltose which are smaller sugars)