BIOLOGY 3 0.0 / 5 ? BiologyEnzymes and digestionGCSEWJEC Created by: ahellard11Created on: 26-05-19 18:45 WHAT IS DIGESTION? THE BREAK DOWN OF LARGE INSOLUBLE MOLECULES INTO SMALLER SOLUBLE MOLECULES TO BE ABSORBED INTO THE BLOODSTREAM. 1 of 32 WHAT DOES STARCH GET BROKEN INTO? SIMPLE SUGARS (GLUCOSE) 2 of 32 WHAT DOES FATS GET BROKEN INTO? FATTY ACIDS AND GLYCEROL 3 of 32 WHAT DOES PROTEINS GET BROKEN INTO? AMINO ACIDS 4 of 32 WHAT IS GLUCOSE USED FOR? ENERGY 5 of 32 WHAT IS FATTY ACIDS AND GLYCEROL USED FOR? ENERGY AND INSULATION 6 of 32 WHAT ARE AMINO ACIDS USED FOR? GROWTH AND REPAIR 7 of 32 WHAT IS THE TEST FOR STARCH? IODINE 8 of 32 WHAT HAPPENS TO THE IODINE? BROWN TO BLUE/BLACK 9 of 32 WHAT IS THE FOOD TEST FOR GLUCOSE? BENEDICT'S 10 of 32 WHAT HAPPENS TO THE BENEDICT'S SOLUTION? HEAT IN WARM WATER BATH FROM BLUE TO BRICK RED 11 of 32 WHAT IS THE FOOD TEST FOR PROTEIN? BIURET 12 of 32 WHAT HAPPENS TO THE BIURET SOLUTION? BLUE TO PURPLE 13 of 32 WHERE DOES DIGESTION HAPPEN? MAINLY IN THE MOUTH, STOMACH AND SMALL INTESTINE 14 of 32 WHERE DOES ABSORPTION HAPPEN? MAINLY IN THE SMALL INTESTINE (FOOD) AND LARGE INTESTINE (WATER) 15 of 32 WHERE DOES EGESTION HAPPEN? RECTUM AND ANUS 16 of 32 WHAT IS PERISTALSIS? WAVES OF MUSCLE THAT CONTRACT IN THE GUT AND SQUEEZES FOOD ALONG THE GUT 17 of 32 WHERE AND WHAT ARE AMYLASE FOR? IN THE MOUTH, BREAKDOWN CARBOHYDRATES 18 of 32 WHERE AND WHAT ARE CARBOHYDRASE FOR? BREAK DOWN CARBOHYDRATES, PRODUCED IN MOUTH, PANCREAS AND SMALL INTESTINE 19 of 32 WHERE AND WHAT ARE LIPASE FOR? BREAK DOWN FATS, PRODUCED IN PANCREAS AND SMALL INTESTINE 20 of 32 WHAT IS BILE? PRODUCED IN LIVER AND STORED IN GALL BLADDER TO EMULSIFY FATS INTO SMALLER DROPLETS FOR A LARGER SURFACE AREA TO BE WORKED ON 21 of 32 HOW IS THE SMALL INTESTINE ADAPTED? COVERED IN VILLI TO INCREASE SURFACE AREA IN WHICH FOOD CAN BE ABSORBED. HAVE A LARGE BLOOD SUPPLY TO MAINTAIN CONCENTRATION GRADIENT 22 of 32 WHAT DOES A BALANCED DIET CONSIST OF? GLUCOSE FATTY ACIDS & GLYCEROL AMINO ACIDS MINERALS VITAMINS WATER FIBRE 23 of 32 WHAT HAPPENS FROM TOO MUCH FAT? OBESITY 24 of 32 TOO MUCH SUGAR DIABETES 25 of 32 TOO MUCH SALT HIGH BLOOD PRESSURE/HEART DISEASE/ STROKES 26 of 32 WHAT IS A STROKE THE BLOCKAGE OF A BLOOD VESSEL IN THE BRAIN 27 of 32 WHAT IS CVD? CARDIOVASCULAR DISEASE WHICH IS THE BUILD UP OF PLAQUE WITHIN THE WALLS OF THE ARTERY 28 of 32 WHAT IS PLAQUE FATTY DEPOSITS AND CHOLESTEROL 29 of 32 WHY IS VISKING TUBING USED? TO REPRESENT THE GUT IN INVESTIGATIONS 30 of 32 ADVANTAGES OF VISKING TUBING? SAME PERMEABILITY 31 of 32 DISADVANTAGES? SMALL PORES UNLIKE GUT 32 of 32
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