The Digestive System
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- Created by: ernily
- Created on: 22-03-15 19:48
The Digestive System
- Digestion breaks down large molecules into smaller molecules.
- Polymers in our food are insoluble, they have to be hydrolysed into smaller, soluble molecules by adding water.
- Enzymes help us to digest food molecules;
- Carbohydrases (e.g. amylase) catalyse the hydrolysis of carbohydrates.
- Proteases (e.g. pepsin) catalyse the hydrolysis of proteins.
- Lipases (e.g. lipase) catalyse the hydrolysis of lipids.
- Oesophagus: Takes food to the stomach using muscle contractions called peristalsis. Mucus is secreted to lubricate the food's passage.
- Stomach: Has lots of folds, allowing it to expand. It's walls produce gastric juice, helping to break down food. Peristalsis turns food into chyme.
- Small Intestine: Chyme is moved by peristalsis. In the duodenum, bile & pancreatic juice neutralise the chyme and break it down. In the ileum, small molecules are absorbed through villi, which line the gut wall.
- Large Intestine: Absorbs water, salts & minerals. Has a folded wall which provides a large surface area for absorption.
- Rectum: Faeces are stored & then pass through the sphincter.
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The Digestive System
- The Salivary Glands:
- Secrete saliva which consists of mucus, mineral salts & salivary amylase.
- Salivary amylase breaks down starch into maltose.
- The Pancreas:
- Releases pancreatic juice into the duodenum through the pancreatic duct.
- Pancreatic juice contains amylase, trypsin, lipase & chrymotrypsin.
- Also contians sodium hydrogencarbonate which neutralises stomach acid.
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Proteins
- All amino acids have a carboxyl group and an amino group attached to a carbon atom.
- Amino acids are linked by condensation reactions to form polypeptides.
- The bons between amino acids are peptide bonds.
- Proteins have 4 strucural levels:
- Primary Structure: Sequence of amino acids.
- Secondary Structure: Hydrogen bonds form between the amino acids, causing it to coil into an alpha helix, or fold into a beta pleated sheet.
- Tertiary Structure: More bonds form between different parts of the polypeptide chain. If the protein only consists of one polypeptide chain then this forms it's final 3D structure.
- Quaternary Structure: The way several different polypeptide chains are assembled together. If the protein consists of more than one polypeptide chain then this forms it's final 3D structure.
- Functions:
- Enzymes: Usually spherical due to tight folding, soluble, can break down or synthesise large molecules.
- Antibodies: Made up of 2 light and heavy polypeptide chains.
- Transport Proteins: Long polypeptide chains lying parallel to each other with cross links.
- Lipids Test: Add NaOH to food sample, then add Cu(ii)SO4.
- If solution turns purple, protein is present. If it stays blue, there is no protein.
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Carbohydrates
- Carbohydrates are made from monosaccharides.
- Monosaccharides join together to form disaccharides and polysaccharides.
- Monosaccharides are joined by condensation reactions.
- A water molecule is released and glycosidic bond forms between monosccharides.
- Disaccharides and polysaccharides are broken down during digestion.
- Lactose - Intolerance is caused by a lack of lactase.
- If you don't have enough lactase, you can't properly break down lactose.
- This is lactose intolerance.
- Benedict's Test For Sugars - Reducing Sugars:
- Add Benedict's Reagent to a sample and heat it.
- If it turns brick red, there are reducing sugars.
- Benedict's Test For Sugars - Non Reducing Sugars:
- Boil the test tube with dilute HCl, then neutralise it with sodium hydrogencarbonate.
- Then carry out the Benedict's test (as above).
- Starch is made from amylose and amylopectin.
- Use the iodine test for starch.
- Add iodine dissolved in potassium iodide solution.
- If starch is present, the sample goes blue-black.
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Enzyme Action
- Enzymes are biological catalysts.
- They are proteins.
- They have an active site with a specific shape.
- Substrate molecules bind to the active site.
- Enzymes are highly specific due to their tertiary structure.
- Enzymes lower the activation energy of a reaction.
- An enzyme-substrate complex forms when a substrate fits into the enzyme's active site.
- This lowers the activation energy because:
- If two substrate molecules need to be joined, being attached to the enzyme holds them closer together, reducing repulsions so molecules can bond more easily.
- Fitting into the active site strains the bonds, so molecules break up easily.
- Lock & Key Model:
- Substrate fits into active site.
- Enzyme-substrate complex formed.
- Products formed, enzyme is unchanged.
- Induced Fit Model:
- Substrate fits into active site.
- Substrate binds, the active site changes shape slightly.
- Enzyme-substrate complex formed, along with products.
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Enzyme Action
- Enzymes are very specific, they usually only catalyse one reaction.
- This is because only one substrate will fit the active site.
- The shape of the active site is determined by the enzyme's tertiary structure.
- If the tertiary structure is altered, the shape of the active site will change, meaning that the substrate won't fit.
- The enzyme will no longer be able to carry out it's function.
- The tertiary structure can be altered by changes in pH or temperature.
- The primary structure of a protein is determined by a gene. If a mutation occurs in that gene, the tertiary structure could be changed.
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Factors Affecting Enzyme Activity
- Temperature:
- Rise in temperature causes the enzyme's molecules to vibrate more.
- If the temperature goes above a certain level, the vibration breaks some of the bonds that hold the enzyme's shape.
- The active site changes shape, so the enzyme and substrate no longer fit.
- The enzyme is denatured.
- pH:
- Above and below the optimum pH, the H+ and OH- ions can mess up the ionic and hydrogen bonds, which will denature the enzyme because the active site will change shape.
- Substrate Concentration:
- Higher substrate concentration = faster reaction.
- More substrate molecules = more frequent collisions.
- Until saturation point, after which all the active sites are full, so adding more substrate makes no difference.
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Factors Affecting Enzyme Activity
- Competitive Inhibition:
- Competitive Inhibitor molecules have a similar shape to the substrate molecules.
- They compete with substrates and bind to the active site, preventing a reaction from taking place.
- They block the active site, so no substrate can fit.
- Enzyme inhibition depends on the relative concentration of the inhibitor and substrate.
- If there's a high concentration of inhibitor, it takes up nearly all the active sites.
- Non Competitive Inhibition:
- Non Competitive Inhibitor molecules bind to the enzyme away from the active site.
- This causes the active site to change shape.
- The substrate molecules can no longer fit.
- They don't compete with substrate molecules because they are a different shape.
- Increasing the concentration of substrate won't make a difference.
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