ENZYMES (mostly)

Question 1

What are the 4 main enzymes?

Answer 1

Carbohydrase
Lipase
Amylase
Protease

Question 2

What does protease break down?

Answer 2

Protein into amino acids

Question 3

What does carbohydrase break down?

Answer 3

Carbohydrates into sugars

Question 4

What does lipase break down?

Answer 4

Fats into fatty acids and glycerol

Question 5

What does amylase break down?

Answer 5

Starches into sugars

Question 6

The 3 parts of the human digestive system that produce amylase?

Answer 6

Small intestine
Pancreas
Salivary glands

Question 7

The 3 parts of the human digestive system that produce lipase?

Answer 7

Pancreas
Mouth
Stomach

Question 8

The 3 parts of the human digestive system that produce carbohydrase?

Answer 8

Mouth
Pancreas
Small intestine

Question 9

The 3 parts of the human digestive system that produce protease?

Answer 9

Stomach
Pancreas
Small intestine

Question 10

Explain how amylase breaks down starch in terms of the lock and key theory?

Answer 10

Amylase breaks down starch into sugars.
Enzymes have a specific active site.
The shape is complimentary to the substrate.

Question 11

What is denaturing in enzymes?

Answer 11

If enzymes are exposed to extremes of pH or high temperatures the shape of their active site may change.

Question 12

What does the liver produce and the gall bladder store? What does it do?

Answer 12

Bile which can help neutralise stomach acid and emulsifies fats into small droplets.

Question 13

What chemical is used to test for starch?
What’s the method? What colour does it start and end?

Answer 13

Iodine.
3 drops of iodine to the food.
It starts orange-brown and ends blue/black.

Question 14

What chemical is used to test for protein?
What’s the method? What colour does it start and end?

Answer 14

Biuret Solution.
Add a few drops of copper sulfate and sodium hydroxide.
It starts blue and ends purple.

Question 15

What chemical is used to test for glucose? (TRAFFIC LIGHT)
What’s the method? What colour does it start and end?

Answer 15

Benedict’s solution.
Add a few drops of Benedict’s solution and heat the test tube in a water bath at 60-70°.
It starts blue and ends red (lots of sugar), amber (medium) and green (small)

Question 16

What chemical is used to test for fats?
What’s the method? What colour does it end with if it contains fats?

Answer 16

Filter paper or ethanol.
Rub some food onto filter paper and hold up to the light.
If it turns translucent, it contains fats.

Question 17

What do enzymes do to chemical reactions?

Answer 17

Speed them up.