Biology: Year 9 Term 3: Enzymes 0.0 / 5 ? BiologyEnzymes and digestionGCSEAQA Created by: Charlotte HerondaleCreated on: 01-04-18 16:00 Define enzyme (3) Chemical catalysts that break down foods without the need for high temperature 1 of 16 What are enzymes made of? (1) Proteins 2 of 16 What is the active site? (2) The part of an enzyme where the substrate bonds, folded into a specific shape 3 of 16 Define substrate (1) Food group eg lipid, carbohydrate 4 of 16 What is lock and key theory? (2) The bonding of the enzyme and substrate like a lock and key created for each other's shape 5 of 16 What are the steps of lock and key theory? (3) 1) Substrate approaches active site 2) They bond and form an enzyme-substrate complex 3) The broken-down products form 6 of 16 Why is enzyme activity low at low temperatures? (2) There is little kinetic energy so there is less enzyme-substrate collision 7 of 16 Why do enzymes denature at high temperatures? (2) The active site changes shape and enzyme-substrate complexes cannot form 8 of 16 What is the optimum temperature of an enzyme? (1) The temperature at which it works best 9 of 16 What does amylase break down? (1) Starch 10 of 16 Where is amylase produced? (3) Pancreas, Salivary Glands, Small Intestine 11 of 16 What does lipase break down? (1) Lipids/Fats 12 of 16 Where is lipase produced? (3) Pancreas, Stomach, Small Intestine 13 of 16 What does protease break down? (1) Proteins 14 of 16 Where is protease produced? (2) Pancreas, Small Intestine 15 of 16 An enzyme's rate of reaction is governed by what 2 things? (2) Temperature and pH 16 of 16
Comments
No comments have yet been made