Unit 4.2 Animal tissues, organs and organ systems and enzymes Flashcards Preview

11B1 - AQA Biology Trilogy > Unit 4.2 Animal tissues, organs and organ systems and enzymes > Flashcards

Flashcards in Unit 4.2 Animal tissues, organs and organ systems and enzymes Deck (94)
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61

You can increase the speed of an enzyme controlled reaction by doing what?

raising the temperature

62

If the temperature gets too hot for enzymes, what happens to the reaction its controlling?

slows down and eventually will stop

63

If enzymes get too hot what happens to the enzyme?

they begin to denature (destroyed)

64

When an enzyme denatures - what does this mean for the enzyme?

The bonds holding the enzyme together break and the enzyme begins to unravel

65

What shape are enzymes said to have?

globular

66

Are catalysts used up in the reaction?

No - left unchanged

67

Name the special site on the enzyme where the reaction takes place

active site

68

What is the name of the molecule that binds at the active site?

substrate

69

Can any substrate bind any enzyme?

No - active sites have a specific shape

70

What makes all enzymes different/unique?

They are all folded into a unique shape

Their active site is specific to the enzyme

71

When an enzyme binds to the substrate what is formed?

enzyme-substrate complex

72

pH protease enzymes work best in in the stomach?

pH1-2

73

Chemical used to detect starch?

iodine

74

colour change observed if starch is present?

brown to black

75

In an experiment it is important to control certain variables why?

To make it a fair test

76

The rate of a reaction is..

a measure of how something changes over time

77

Digestion breaks down large insoluble molecules into..

small soluble ones (that can be absorbed)

78

Amylase is made in 3 places - name them

pancreas

salivary gland

small intestine

79

Protease are made in which organs?

pancreas

small intestine

stomach

80

Lipases are made in which organs?

pancreas

small intestine

81

name the acid in the stomach

hydrochloric acid

82

what does emulsify mean?

break down into tinier droplets

83

What chemical is used to test for sugars?

Benedicts

84

How do you test for sugar in a sample of food?

dissolve in water

add benedicts

heat for 5 minutes in a water bath

observe colour change

85

a sample of food containing a lot of sugar will turn benedicts solution from blue to...

red

86

A negative test for sugar using benedicts will ....

stay blue (no sugar is present)

87

The chemical used to test for proteins...

biuret solution

88

Foods that contain protein include

milk, meat, cheese

89

starchy foods include

bread rice pasta

90

to test for proteins you ...

dissolve food sample in water

add equal volume of biuret solution

observe colour change