Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Science > B4 > Flashcards

B4 Flashcards

(83 cards)

Start Studying
1
Q

What does enzyme mean

A

proteins that function as biological catalysts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the active site

A

The active site is a small region on an enzyme where substrates bind and undergo a chemical reaction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What does substrate mean

A

a molecule that binds to an enzyme and undergoes a chemical reaction, resulting in the formation of products. Examples include sugars, amino acids, e.t.c.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Why is the active site important to an enzyme

A

Accelerate chemical reactions
Maintain high substrate specificity and catalytic efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are fats, carbohydrates, and proteins

A

organic molecules that are primarily made of carbon atoms. They’re also mostly naturally occuring in living organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Elements present in carbohydrates, fats, and proteins

A

carbon, hydrogen, and oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Why isn’t carbon dioxide an organic

A

There’s no hydrogen presence in carbon dioxide and it’s not derived from living matter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is organic

A
  • contain carbon
  • derived from a living matter (formed from the remains or byproducts of living organism)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are macromolecules

A

large molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are large macromolecuels made from

A

smaller molecules called monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Examples of macromolecules

A

starch and glycogen from glucose
proteins from amino acids
fats and oils from fatty acids and glycerol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What monomers makes starch and glycogen

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What monomer makes proteins

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What monomers make fats and oils

A

fatty acids and glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the main source of energy for all living organisms

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Function of proteins in living organisms

A

to build and repair muscles and bones and to make hormones and enzymes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the two monomers of lipids or fats

A

Fatty acids and glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Main function of lipids or fats

A

energy storage, insulation, and portection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How to test for starch

A

Add iodine solution if it turns blue black there’s starch presence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How to test fo reducing sugars e.g. glucose, fructose, e.t.c.

A

Add equal volume of benedict’s solution to the test subject shake Bring gently to the boil (or place the tube in a beaker of boiling water) for 3 mins.

initial blue colouration of the mixture turns green → yellowish → orange → finally a brick-red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What does the color change in benedict’s test show us

A

the colour changes show an INCREASE in the amount of glucose present.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

How to test for proteins

A

Use biruets test add equal amount of sodium hydroxide to the test subject Add 2-3 drops of copper sulphate solution slowly down the side and then mix.

A positve test result should be A blue ring appears on adding the copper sulphate.

A purple colour develops slowly on mixing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How to test for lipids

A

a emulsion test. Add 2cm3 of ethanol to your sample.
Dissolve the lipid in food by shaking vigorously.
Add an equal volume of cold water.

Positive test result
A cloudy white suspension indicates the presence of lipids (this is called an emulsion).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Why is water such a good solvent

A

Because its polarity and ability to form hydrogen bonds, water makes an excellent solvent, meaning that it can dissolve many different kinds of molecules.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Why is water essential for a balanced diet
Water is the medium for cellular processes like metabolism, nutrient transport, and waste removal. Water helps dissolve nutrients, soluble fiber, and minerals for absorption. Water regulates body temperature through sweating and evaporation.
26
What is waters role in metabolic processes
It helps dissolve nutrients for absorption Transports nutrients to cells
27
What can a balanced diet qualify as
A diet where all food groups are preasent such as. Carbohydrates: 55-65% of daily energy intake Protein: 10-15% of daily energy intake Fat: 20-30% of daily energy intake Fiber: 18-30g per day Water: at least 8 cups (1.9L) per day Essential nutrients: vitamins, minerals, and micronutrients Variety: include all food groups: fruits, vegetables, whole grains, lean proteins, and healthy fats
28
What components does a balanced diet have
carbohydrates, fats, proteins, vitamins (C and D), mineral salts (calcium and iron), fibre and water.
29
Importance and sources of carbohydrates
It Provides energy for the body and brain function Bread, pasta, and rice
30
Importance and sources of fats
Provides energy for the body and vitamin abosroption Animal products, nuts, and seeds
31
Importances and sources of proteins
build and repair tissues, produce enzymes and hormones Animal products, vegtables
32
Importances and sources of vitamin C
It improves immune function, collagen production Sources of vitamin C Citrus fruits and berries
33
Importance and sources of vitamin D
Bone health, immune function Sources of vitamin D: sunlight, fatty fish, fortified dairy
34
Importance and soruces of iron
iron is important bc. oxygen transport and immune support Sources of iron red meat
35
Importance and sources of calcium
bone health and muscle function sources of calcium: diary such as milk and chesse
36
Importance and sources of fibre
healthy digestion, bowel movements, sources of fibre: whole grains, fruits, vegetables,
37
What is scurvy, what are symptoms of it, and how to treat it
Scurvy is a disease caused by a lack of vitamin C Symptoms : Fatigue, weakness, and bleeding gums, Treatments Vitamin C supplements or dietary changes to include vitamin C-rich foods like citrus fruits, berries, and leafy greens
38
What is rickets, what are symptoms, and how to treat it
Rickets is a disease that affects bone development in children, causing soft and weak bones. It is caused by a lack of vitamin D and calcium in the diet. Symptoms Bow legs, stunted growth, soft skull bones, Treatments vitamin D and calcium supplements, dietary changes to include vitamin D-rich foods like fatty fish, fortified dairy, and sunlight exposure
39
What are enzymes
as proteins that are involved in all metabolic reactions, where they function as biological catalysts
40
Examples of enzymes controlloed metabolic reactions
Amylase: Breaks down starch into simple sugars (glycolysis) Protease: Breaks down proteins into amino acids (protein synthesis)
41
How can temperatures affect enzymes
they all have an optimum temperature they work best at, in a higher temperature there may be a higher enzyme activity to a point but after the optimum temperature the enzyme will denature. In a lower temperature there will be a decrease in enzyme acitivity and then they become inactive in very low temperatures.
42
How can pH affect enzymes
Most human enzymes work best at pH of 7. An increase in pH decreases enzyme activity and then denatures it. A decrease in pH decreases enzyme activity, and then they become inactive
43
Brief overview of enzyme action
Substrate binds to active site, forming enzyme-substrate complex. Enzyme facilitates chemical reaction, converting substrate to product roduct is released from active site Enzyme returns to its original shape, ready to bind new substrate
44
What is a substrate
the molecule that the enzyme acts on
45
Why is the active site important that it doesn't denature.
The active site is shaped to fit the substrate, ensuring efficient binding and catalysis
46
What is denaturing
when the active site loses its shape
47
More complex explantion of how temperature affects enzymes
Increase in temperature Increases kinetic energy of molecules Increases frequency of effective collisions between enzyme and substrate Enhances enzyme activity (up to a point) Denatures enzyme (above optimum temperature) Loss of shape and fit Enzyme becomes inactive Decrease in temperature: Decreases kinetic energy of molecules Decreases frequency of effective collisions Decreases enzyme activity Enzyme becomes inactive (at very low temperatures)
48
What part of the digestive system is in charge of ingestion
Mouth: food intake, chewing, mixing with saliva Esophagus: food transport to stomach
49
What is ingestion
the taking of substances, e.g. food and drink, into the body
50
What part of the digestive system is in charge of digestion
Mouth: saliva breaks down carbohydrates Stomach: gastric juice breaks down proteins and fats Small intestine: pancreatic juice and intestinal enzymes break down carbohydrates, proteins, and fats
51
What is digestion
the breakdown of food
52
What part of the digestive system is in charge of absorption
Small intestine: nutrients absorbed into bloodstream Villi and microvilli increase surface area for absorption
53
What is absorption
the movement of nutrients from the intestines into the blood
54
What part of the digestive system is in charge of assimilation
Bloodstream: nutrients transported to cells Cells: nutrients used for energy, growth, and repair
55
What is assimilation
the uptake of usage of nutrients in cells
56
What part of the digestive system is in charge of egestion
Large intestine: water and electrolytes absorbed Rectum: storage of feces Anus: elimination of feces
57
What is egestion
the removal of undigested food from the body as faeces
58
What is physical digestion
the mechanical breaking down of food into smaller pieces without chemical change to the food molecules
59
How does physical digestion help the absorption of food
increases the surface area of food for the action of enzymes in chemical digestion
60
What is chemical digestion
the breakdown of large insoluble molecules into small soluble molecules
61
How does chemical digestion aid absorption
it produces small soluble molecules that can be absorbed easily
62
What does the enzyme amylase do
breaks down starch to simple reducing sugars
63
What does the enzyme protease do
break down protein to amino acids
64
What does the enzyme lipase do
breaks down fats and oils to fatty acids and glycerol
65
Where is amylase secreted and where does it act
Pancrease, salviary glands Mouth, duodenum, and small intestine
66
Where is protease secreted and where does it act
Pancreas, stomach Stomach, small intestine, and duodenum
67
Where is lipase secreted and where does it act
Pancrease Small intestine and duodenum
68
Functinon of hydrochloric acid in stomach juices that are secreted
Kills harmful microorganisms in food: Bactericidal properties Prevents infection and food poisoning Provides acidic pH for optimum enzyme activity: Maintains pH 1.5-2.5 in stomach Optimal pH for proteases (pepsin and gastric amylase) Activates pepsinogen to pepsin
69
What is bile and its functions
Alkaline mixture: pH 7.8-8.6 Neutralizes acidity Neutralizes acidic mixture: Food and gastric juices from stomach Entering duodenum Provides suitable pH for enzyme action: Optimal pH for pancreatic enzymes Small intestine digestion and absorption
70
Role of bile in chemical digestion
Emulsifies fats and oils: Breaks down into smaller droplets Increases surface area Increases surface area for chemical digestion: Lipase enzymes can act more efficiently Faster and more complete digestion of fats
71
Difference between sugars and fats for energy
Sugars are a good source of 'instant' energy. Because of their chemical structure they are quickly broken down into glucose, which the body can immediately absorb. Lipids (fats) are a good source of long-term energy, as they have more energy content per gram compared to carbohydrates but take longer to be digested.
72
Define emulsification of fats
Emulsification of fats is the process by which bile salts break down large fat droplets into smaller, more manageable particles, creating a stable mixture of water and fat called an emulsion.
73
What is lock and key theory
each enzyme's active site is built for the specific substrate
74
3 things stomachs do for digerstion
mechanical digestion: pummels food with muscular walls to break down chemical disgestion: produces protease enzymes and hydrochloric acid to firstly kill bacteria and create the right pH for protease to work at
75
function of liver
where bile is produced, bile can neutralize stomach acid and emulsify fats
76
functions of pancresae
they make the 3 main enazymes protease, lipase, and amylase
77
function of gallbladder
where bile is stores before secretion into duodenum
78
Why are enzymes so important
Carbohydrates, proteins and lipids in food are too large, complex and insoluble to be absorbed from the digestive system into the blood.
79
What goes into the large intestine
mostly things that aren't digested by the small intestine such as the fibre and water
80
what are the mechanisms for absorption
diffusion into the capillary network then transported up the blood vessels
81
What is absorbed by the capillary and lacteral
capillary aborbs the soluble Glucose Amino acids Fatty acids Glycerol Lacteral absorbs Fats
82
Overview of digestion
83

Science (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions