Amylase breaks down amylase and amylopectin (which are starches found commonly in foods such as pasta) and converts some of the starch maltose (a disaccharide.) It’s good to chew food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break down starches until the food reaches the stomach where stomach acid neutralizes amylase. After food passes through the stomach and entering the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose.
Controlled Variables. temperature; pH; sucrase + sucrose incubation time 4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. The amount of product produced is an indicator of sucrase activity. This is an indicatore because sucrase is an enzyme found in the small intestine that catalyzes the splitting of the disaccharide sucrose into the monosaccharides glucos and fructose.
Structure similar to substrate | Harmful noncompetitive enzyme inhibitor | C. Tie up metals | Feedback enzyme inhibition | B. Binds to allosteric site | Ribozyme | D. Catalytic RNA molecule | Question 5 Potentially, how many molecules of ATP can be generated by prokaryotes from the complete oxidation of glucose to CO2 and H2O? Answers: 38 Question 6 How many molecules of ATP are spent by prokaryotes in the oxidation of glucose to pyruvic acid? Answers: 2 Question 7 Although the production of ATP during fermentation is limited, its advantage over respiration is that in fermentation Answers: | The final electron acceptors could be either inorganic or organic molecules | | Glucose is completely oxidized to CO2 and H2O. | | There is not need of an external molecule to serve as a final electron acceptor | | The production of FADH2 and NADH is higher than in respiration | | Glucose is oxidized to ethanol.
ENZYME worksheet 1. Label the diagram [pic] a. substrate b. active site c. enzyme d. products 2. Answer true of false to the following statements: ___T____ Enzymes interact with specific substrates ___F____ Enzymes change shape after a reaction occurs ___T____ Enzymes speed up reactions. ___F____ One enzyme can be used for many different types of chemical reactions. ___T____ Enzyme reactions can be slowed or halted using inhibitors.
Glucose travels in the plasma or liquid part of your blood but cholesterol (triglycerides) travel bound to protein carriers in the blood. Based on their respective chemical properties, explain the reason for this difference. (2 marks) Cholesterol is an amphipathic molecule, since it has polar and non – polar regions. Even though the cholesterol has polar group (OH) it dissolves fats than in aqueous
(PubmedHealth, 2009) Fructose 1 phosphate which is the substrate of Aldolase B is split by Aldolase. This splitting is done by the lock and key design because the fructose 1 phosphate fits into the aldolase. The lock and key model enables the molecules called substrates to go through chemical changes to form new substances called products. Substrates are what enzymes act upon. Each substrate fits into an area of the enzyme and is called active sites.
Liver breaks down carbohydrates into glucose which the body uses for sugar. Heart needs to beat, brain needs energy to maintain vital functions and we need to replace cells. Starch: the food standards agency recommends that a third of the food we eat should come from starchy foods like pasta, bread, rice, potatoes and chapattis. Starchy food sometime referred to as compound carbohydrates; liberate energy more little by little than sugars, so they will keep you contented longer. Starch is the most important carbohydrate in the human diet.
C6 H12 O6 = 2C3 H6 O3 + 2ATP (lactate) This is a structure of ATP ATP contains sugar which is Ribose, a base which is Adenine and three phosphate groups. Biological systems transfer the energy in glucose to ATP because unlike glucose ATP releases its energy instantly in a single reaction and also the hydrolysis of ATP releases a small amount of energy, ideal for fuelling reactions in the body. Glucose is obtained from food; we eat pasta which is a carbohydrate which is then broken down into glucose by the digestive system. The process which breaks this down is known as catabolism, this is the breakdown of food components, breaking down
The digestive system helps break down this food into small pieces, the enzymes within the digestive system breaks the protein into amino acids, fatty acids and carbohydrates into glucose. The sugar, amino acids and fatty acids are able to be used as energy sources in the human by body cells. Energy requirements are ordinarily expressed in terms of calories. The calorie used in nutritional discussions is actually the "large calorie “Calorie. This is really a kilocalorie the amount of heat energy required to raise the temperature of one kilogram (about 1 quart) of water one degree Celsius.
Sugar Is soluble in water. Glucose and fructose are the sugar, Starch Is Insoluble in water and mostly found In rice, wheat and potato. Excess carbohydrate In the body Is stored In the liver In the form of glycogen. Cellulose maintains healthy digestive system. Fats- The fats are the compounds of carbon, hydrogen and oxygen.