Organisation Flashcards

Question

How does an enzyme become denatured

Answer 1

if the temperature becomes too hot some of the bonds holding the enzyme together breake which changes the shape of the enzymes active site

Answer 2

Amylase catalyses the breakdown of starch and maltose, it’s easy to detect starch using iodine solution as if starch is present the iodine solution will change from brown/orange to blue/black

Answer 3

1. Put a drop of iodine solution into every well of a spotting tile 2. Place a Bunsen burner on a heat proof mat and a tripod and gauze over the Bunsen burner, put a beaker of water on top of the tripod and heat the water until 35degreesC (thermometer), keep the temperature of the water constant 3. Use a syringe to add 1cm3 of amylase solution and 1cm3 of a buffer solution with a pH of 5 to a boiling tube, using test tube holder put the tube into the beaker of water and wait 5min 4. Use a different syringe to add 5cm3 of a starch solution to the boiling tube 5. Mix the contents (time) 6. Use continuous sampling to record how long it takes for the amylase to break down all of the starch , use a dropping pipette to take fresh sample every 30sec, when the iodine solution remains brown/orange, starch is no longer present 7. Repeat with buffer solutions of different pH values to see how pH affects time taken for the starch to be broken down

Answer 4

Rate= 100 (divided by) time

Answer 5

Starch Found in the salivary glands,pancreas and small intestine

Answer 6

Amino acids Found in the stomach, pancreas and small intestine

Answer 7

Glycerol and fatty acids Found in the pancreas and the small intestine

Answer 8

Produce amylase enzyme in the saliva

Answer 9

Bile is produced which neutralises stomach acid and emulsifies fats

Answer 10

Bike is stored before it’s released into the small intestine

Answer 11

Excess water is absorbed from the food

Answer 12

Faeces are stored

Answer 13

Produces protease and amylase and lipase enzymes, also where food is absorbed into the blood

Answer 14

Produces protease, amylase and lipase, releases theses into the small intestine

Answer 15

Produces protease (pepsin) and hydrochloric acid to kill bacteria and give the right pH

Answer 16

1. Prepare a food sample and transfer 5cm3 2. Prepare a water bath set to 75degreesC 3. Add about 10 drops of Benedict’s solution using a pipette 4. Leave for 5min 5. Change from blue to green, yellow or brick red

Answer 17

1. Make a food sample and transfer 5cm3 to a test tube 2. Then add a few drops of iodine solution and gently shake, colour change from brown/orange to blue/black

Answer 18

1. Prepare a sample of your food and transfer 2cm3 to a test tube 2. Add 2cm3 of biuret solution and gently shake 3. Blue to purple if protien is present

Answer 19

1. Prepare a sample and transfer 5cm3 into a test tube 2. Use a pipette to add 3 drops of Sudan solution to the test tube and gently shake 3. Top layer will be bright red but no separate layer will form if no lipids are present

Answer 20

Gas exchange

Answer 21

Oxygen enters your bloodstream to supply cells for respiration and carbon dioxide needs to be removed

Answer 22

The top part of your body

Answer 23

The diaphragm

Answer 24

The rib cage

Answer 25

Goes through the trachea then splits into two wives called the bronchi wish split into progressively smaller tubes called bronchioles which finally end at small bags called alveoli where gas exchange takes place

Answer 26

Heart, blood vessels and blood

Answer 27

The right ventricle pumps deoxygenated blood to the lungs to take in oxygen

Answer 28

The left ventricle pumps oxygenated blood around all the other organs, the blood gives up its oxygen at the body cells and the deoxygenated blood returns to the heart to be pumped out to the lungs again

Answer 29

To prevent a backflow of blood

Organisation Flashcards

(53 cards)