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bio5

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File contents
14BE
BIOLOGY 5
1 ENZYMES
Chemical reactions in living organisms

are controlled by enzymes. Enzymes are

protein catalysts. Without them,

reactions would be too slow or require

impossible conditions (like boiling

acid!).

Enzymes are:

Specific to one reaction.

Affected by temperature.

Dependent on pH (acidity).
#
2 SPECIFICITY
Every enzyme affects only one

reaction. This is largely due to the

3-D structure of the molecule.

Many poisons work by 'blocking'

enzymes.
p
0
#
3 TEMPERATURE
A popular enzyme to work with is

SALIVARY AMYLASE. This breaks down

('-ase') starch (amylose) into the

sugar maltose.

The reaction can be followed by colour

changes of iodine solution (starch �

blue). The rate is found to increase

with temperature until about 60� C

when the enzyme is destroyed.
#
4 ACIDITY
Enzymes are affected by acidity (pH).

Each has an optimum pH at which it is

most effective.

If saliva is dropped

onto blue starch/

iodine agar, the

blue colour will

clear. If the saliva

is acidic, it will

not.
p
1
#
5 ENZYME EXPERIMENTS

Typical results for enzyme experiments

are shown in the graph.


The X-axis displays temperature,

the Y-axis activity.


The three curves show

the effect of pH at

various temperatures.
p
2
#
6 DIGESTION
Digestion is the breaking down of

large food molecules into particles

small enough to be absorbed into the

tissues.

It may take place outside the organism

(fungal hyphae, housefly), inside the

body (mammals) or inside cells

(amoeba).

Digestion is controlled by enzymes.
#
7 DIGESTIVE ENZYMES
Digestive enzymes break up large food

molecules into small ones for

absorption.
o
S P F
S


STARCH

 � (AMYLASE)
 �
 �
 �

MALTOSE��������GLUCOSE

       (MALTASE)
p
3
P


PROTEIN

 � (PEPSIN)
 �
 �
 �

PEPTIDES��������AMINO-
                   ACIDS

        (EREPSIN)
p
4
F


FAT

 � (LIPASE)
 �
 �
 �

FATTY ACIDS

AND GLYCEROL
p
5
#
8 DIGESTIVE SYSTEM (GUT)
The functions of the gut are to digest

food and to absorb digested material

into the blood system.

Smell and taste of food stimulate the

flow of saliva into the MOUTH.

Saliva contains

enzyme (AMYLASE) to

digest starch.

Food passes down the

OESOPHAGUS by

muscular squeezing -

PERISTALSIS.
p
6
#
9 STOMACH
The stomach, a muscular sac, makes

HYDROCHLORIC ACID. The HCl kills

bacteria and provides the correct pH

for PEPSIN action (pH 2 - 3) and

enzymes.
                       
PEPSIN begins the breakdown of

PROTEINS. 

(Note that RENNIN,     PROTEIN

which 'curds' milk         �
                           �
in young mammals,          �  PEPSIN
                           �  (ACID)
is absent from             �
         
humans.)              PEPTONES &
                       PEPTIDES
#
10 VILLI
Small intestine is lined with VILLI.

Vast increase in surface area for

absorbtion of AMINO-ACIDS and SUGARS

into blood, FAT products into LACTEALS

(lymph system).
p
7
#
11 LIVER
BILE (made in the LIVER, stored in the

gall-bladder) emulsifies FAT for easy

digestion.

PANCREATIC JUICE contains enzymes:

AMYLASE (as saliva)

LIPASE (fat �� fatty acids & glycerol)

TRYPSIN (protein �� peptides).

Both bile and pancreatic juice are

ALKALI; they neutralise stomach acid.

Bile is coloured by the products of

red blood cell breakdown.
#
12 FUNCTIONS OF INTESTINES
THE SMALL INTESTINE has a number of

enzymes to complete the digestion of

PROTEINS and CARBOHYDRATES.

MALTOSE            PEPTIDES
  �                  �
  �                  �
  � MALTASE          � EREPSIN
  �                  �
  �                  �
  GLUCOSE            AMINO-ACIDS


The LARGE INTESTINE (COLON) has no

enzymes but reabsorbs WATER.

Faeces form in the RECTUM.
#
T
#1
1
All chemical reactions in living

animals and plants are controlled by

.....
1
ENZYMES
ENZYME
#2
1
What are enzymes made of?

(1) carbohydrate

(2) protein

Type 1 or 2.
1
^2
2
#3
1
Which two factors affect enzymes?

(1) temperature and alkali

(2) temperature and pH

Type 1 or 2.
1
^2
2
#4
1
What term means that each enzyme

affects only one reaction?
1
SPECIFICITY
#5
3
At what temperature is an enzyme

destroyed?
1
~(in degrees Centigrade) =
60
#6
3
Enzymes work faster:

(1) in cooler temperatures.

(2) in warmer temperatures.

(3) at 0�C.

(4) at boiling point.

Type 1, 2, 3 or 4.

1
^4
2
#7
4
The pH at which an enzyme works best

is known as the .....
1
OPTIMUM
#8
6
The chemical breakdown of large food

molecules into small particles for

absorption is known as .....
1
DIGESTION
#9
8
(a) The wave of muscular contraction

    which passes down the gut is .....

(b) Which food is digested in the

    mouth?
2
~
PERISTALSIS
~
STARCH
#10
9
(a) Which protein-digesting enzyme is

    made in the stomach?

(b) Which type of acid is produced in

    the stomach?
2
~
PEPSIN
~
HYDROCHLORIC
HYDROCHLORIC ACID
#11
11
(a) Bile is made in the .....

(b) What name is given to

    fat-digesting enzymes?

(c) Bile and pancreatic juice are not

    acid but .....
3
~
LIVER
~
LIPASE
~
ALKALI
#12
10
What are the structures lining the

small intestine?
1
VILLI
#13
10
Unlike sugars and amino-acids, fat

products are absorbed into .....
1
LACTEALS
#14
12
(a) An intestinal enzyme which

    produces amino-acids is .....

(b) What is the colon?
2
~
EREPSIN
~
LARGE INTESTINE
THE LARGE INTESTINE
e

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00000010  20 45 4e 5a 59 4d 45 53  0d 43 68 65 6d 69 63 61  | ENZYMES.Chemica|
00000020  6c 20 72 65 61 63 74 69  6f 6e 73 20 69 6e 20 6c  |l reactions in l|
00000030  69 76 69 6e 67 20 6f 72  67 61 6e 69 73 6d 73 0d  |iving organisms.|
00000040  0d 61 72 65 20 63 6f 6e  74 72 6f 6c 6c 65 64 20  |.are controlled |
00000050  62 79 20 65 6e 7a 79 6d  65 73 2e 20 45 6e 7a 79  |by enzymes. Enzy|
00000060  6d 65 73 20 61 72 65 0d  0d 70 72 6f 74 65 69 6e  |mes are..protein|
00000070  20 63 61 74 61 6c 79 73  74 73 2e 20 57 69 74 68  | catalysts. With|
00000080  6f 75 74 20 74 68 65 6d  2c 0d 0d 72 65 61 63 74  |out them,..react|
00000090  69 6f 6e 73 20 77 6f 75  6c 64 20 62 65 20 74 6f  |ions would be to|
000000a0  6f 20 73 6c 6f 77 20 6f  72 20 72 65 71 75 69 72  |o slow or requir|
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000000d0  6f 69 6c 69 6e 67 0d 0d  61 63 69 64 21 29 2e 0d  |oiling..acid!)..|
000000e0  0d 45 6e 7a 79 6d 65 73  20 61 72 65 3a 0d 0d 53  |.Enzymes are:..S|
000000f0  70 65 63 69 66 69 63 20  74 6f 20 6f 6e 65 20 72  |pecific to one r|
00000100  65 61 63 74 69 6f 6e 2e  0d 0d 41 66 66 65 63 74  |eaction...Affect|
00000110  65 64 20 62 79 20 74 65  6d 70 65 72 61 74 75 72  |ed by temperatur|
00000120  65 2e 0d 0d 44 65 70 65  6e 64 65 6e 74 20 6f 6e  |e...Dependent on|
00000130  20 70 48 20 28 61 63 69  64 69 74 79 29 2e 0d 23  | pH (acidity)..#|
00000140  0d 32 20 53 50 45 43 49  46 49 43 49 54 59 0d 45  |.2 SPECIFICITY.E|
00000150  76 65 72 79 20 65 6e 7a  79 6d 65 20 61 66 66 65  |very enzyme affe|
00000160  63 74 73 20 6f 6e 6c 79  20 6f 6e 65 0d 0d 72 65  |cts only one..re|
00000170  61 63 74 69 6f 6e 2e 20  54 68 69 73 20 69 73 20  |action. This is |
00000180  6c 61 72 67 65 6c 79 20  64 75 65 20 74 6f 20 74  |largely due to t|
00000190  68 65 0d 0d 33 2d 44 20  73 74 72 75 63 74 75 72  |he..3-D structur|
000001a0  65 20 6f 66 20 74 68 65  20 6d 6f 6c 65 63 75 6c  |e of the molecul|
000001b0  65 2e 0d 0d 4d 61 6e 79  20 70 6f 69 73 6f 6e 73  |e...Many poisons|
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000001e0  30 0d 23 0d 33 20 54 45  4d 50 45 52 41 54 55 52  |0.#.3 TEMPERATUR|
000001f0  45 0d 41 20 70 6f 70 75  6c 61 72 20 65 6e 7a 79  |E.A popular enzy|
00000200  6d 65 20 74 6f 20 77 6f  72 6b 20 77 69 74 68 20  |me to work with |
00000210  69 73 0d 0d 53 41 4c 49  56 41 52 59 20 41 4d 59  |is..SALIVARY AMY|
00000220  4c 41 53 45 2e 20 54 68  69 73 20 62 72 65 61 6b  |LASE. This break|
00000230  73 20 64 6f 77 6e 0d 0d  28 27 2d 61 73 65 27 29  |s down..('-ase')|
00000240  20 73 74 61 72 63 68 20  28 61 6d 79 6c 6f 73 65  | starch (amylose|
00000250  29 20 69 6e 74 6f 20 74  68 65 0d 0d 73 75 67 61  |) into the..suga|
00000260  72 20 6d 61 6c 74 6f 73  65 2e 0d 0d 54 68 65 20  |r maltose...The |
00000270  72 65 61 63 74 69 6f 6e  20 63 61 6e 20 62 65 20  |reaction can be |
00000280  66 6f 6c 6c 6f 77 65 64  20 62 79 20 63 6f 6c 6f  |followed by colo|
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000002a0  6f 64 69 6e 65 20 73 6f  6c 75 74 69 6f 6e 20 28  |odine solution (|
000002b0  73 74 61 72 63 68 20 96  0d 0d 62 6c 75 65 29 2e  |starch ...blue).|
000002c0  20 54 68 65 20 72 61 74  65 20 69 73 20 66 6f 75  | The rate is fou|
000002d0  6e 64 20 74 6f 20 69 6e  63 72 65 61 73 65 0d 0d  |nd to increase..|
000002e0  77 69 74 68 20 74 65 6d  70 65 72 61 74 75 72 65  |with temperature|
000002f0  20 75 6e 74 69 6c 20 61  62 6f 75 74 20 36 30 9d  | until about 60.|
00000300  20 43 0d 0d 77 68 65 6e  20 74 68 65 20 65 6e 7a  | C..when the enz|
00000310  79 6d 65 20 69 73 20 64  65 73 74 72 6f 79 65 64  |yme is destroyed|
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00000350  48 29 2e 0d 0d 45 61 63  68 20 68 61 73 20 61 6e  |H)...Each has an|
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000003e0  20 49 66 20 74 68 65 20  73 61 6c 69 76 61 0d 0d  | If the saliva..|
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00000410  20 45 4e 5a 59 4d 45 20  45 58 50 45 52 49 4d 45  | ENZYME EXPERIME|
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000004d0  6f 75 73 20 74 65 6d 70  65 72 61 74 75 72 65 73  |ous temperatures|
000004e0  2e 0d 70 0d 32 0d 23 0d  36 20 44 49 47 45 53 54  |..p.2.#.6 DIGEST|
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00000530  20 70 61 72 74 69 63 6c  65 73 0d 0d 73 6d 61 6c  | particles..smal|
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00000550  62 73 6f 72 62 65 64 20  69 6e 74 6f 20 74 68 65  |bsorbed into the|
00000560  0d 0d 74 69 73 73 75 65  73 2e 0d 0d 49 74 20 6d  |..tissues...It m|
00000570  61 79 20 74 61 6b 65 20  70 6c 61 63 65 20 6f 75  |ay take place ou|
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000005b0  6e 73 69 64 65 20 74 68  65 0d 0d 62 6f 64 79 20  |nside the..body |
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000005e0  62 61 29 2e 0d 0d 44 69  67 65 73 74 69 6f 6e 20  |ba)...Digestion |
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00000610  47 45 53 54 49 56 45 20  45 4e 5a 59 4d 45 53 0d  |GESTIVE ENZYMES.|
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00000690  45 29 0d 20 90 0d 20 90  0d 20 95 0d 0d 4d 41 4c  |E). .. .. ...MAL|
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00000730  70 0d 34 0d 46 0d 0d 0d  46 41 54 0d 0d 20 90 20  |p.4.F...FAT.. . |
00000740  28 4c 49 50 41 53 45 29  0d 20 90 0d 20 90 0d 20  |(LIPASE). .. .. |
00000750  95 0d 0d 46 41 54 54 59  20 41 43 49 44 53 0d 0d  |...FATTY ACIDS..|
00000760  41 4e 44 20 47 4c 59 43  45 52 4f 4c 0d 70 0d 35  |AND GLYCEROL.p.5|
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000007e0  68 65 20 62 6c 6f 6f 64  20 73 79 73 74 65 6d 2e  |he blood system.|
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00000830  20 4d 4f 55 54 48 2e 0d  0d 53 61 6c 69 76 61 20  | MOUTH...Saliva |
00000840  63 6f 6e 74 61 69 6e 73  0d 0d 65 6e 7a 79 6d 65  |contains..enzyme|
00000850  20 28 41 4d 59 4c 41 53  45 29 20 74 6f 0d 0d 64  | (AMYLASE) to..d|
00000860  69 67 65 73 74 20 73 74  61 72 63 68 2e 0d 0d 46  |igest starch...F|
00000870  6f 6f 64 20 70 61 73 73  65 73 20 64 6f 77 6e 20  |ood passes down |
00000880  74 68 65 0d 0d 4f 45 53  4f 50 48 41 47 55 53 20  |the..OESOPHAGUS |
00000890  62 79 0d 0d 6d 75 73 63  75 6c 61 72 20 73 71 75  |by..muscular squ|
000008a0  65 65 7a 69 6e 67 20 2d  0d 0d 50 45 52 49 53 54  |eezing -..PERIST|
000008b0  41 4c 53 49 53 2e 0d 70  0d 36 0d 23 0d 39 20 53  |ALSIS..p.6.#.9 S|
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00000900  65 20 48 43 6c 20 6b 69  6c 6c 73 0d 0d 62 61 63  |e HCl kills..bac|
00000910  74 65 72 69 61 20 61 6e  64 20 70 72 6f 76 69 64  |teria and provid|
00000920  65 73 20 74 68 65 20 63  6f 72 72 65 63 74 20 70  |es the correct p|
00000930  48 0d 0d 66 6f 72 20 50  45 50 53 49 4e 20 61 63  |H..for PEPSIN ac|
00000940  74 69 6f 6e 20 28 70 48  20 32 20 2d 20 33 29 20  |tion (pH 2 - 3) |
00000950  61 6e 64 0d 0d 65 6e 7a  79 6d 65 73 2e 0d 20 20  |and..enzymes..  |
00000960  20 20 20 20 20 20 20 20  20 20 20 20 20 20 20 20  |                |
00000970  20 20 20 20 20 0d 50 45  50 53 49 4e 20 62 65 67  |     .PEPSIN beg|
00000980  69 6e 73 20 74 68 65 20  62 72 65 61 6b 64 6f 77  |ins the breakdow|
00000990  6e 20 6f 66 0d 0d 50 52  4f 54 45 49 4e 53 2e 20  |n of..PROTEINS. |
000009a0  0d 0d 28 4e 6f 74 65 20  74 68 61 74 20 52 45 4e  |..(Note that REN|
000009b0  4e 49 4e 2c 20 20 20 20  20 50 52 4f 54 45 49 4e  |NIN,     PROTEIN|
000009c0  0d 0d 77 68 69 63 68 20  27 63 75 72 64 73 27 20  |..which 'curds' |
000009d0  6d 69 6c 6b 20 20 20 20  20 20 20 20 20 90 0d 20  |milk         .. |
000009e0  20 20 20 20 20 20 20 20  20 20 20 20 20 20 20 20  |                |
000009f0  20 20 20 20 20 20 20 20  20 20 90 0d 69 6e 20 79  |          ..in y|
00000a00  6f 75 6e 67 20 6d 61 6d  6d 61 6c 73 2c 20 20 20  |oung mammals,   |
00000a10  20 20 20 20 20 20 20 90  20 20 50 45 50 53 49 4e  |       .  PEPSIN|
00000a20  0d 20 20 20 20 20 20 20  20 20 20 20 20 20 20 20  |.               |
00000a30  20 20 20 20 20 20 20 20  20 20 20 20 90 20 20 28  |            .  (|
00000a40  41 43 49 44 29 0d 69 73  20 61 62 73 65 6e 74 20  |ACID).is absent |
00000a50  66 72 6f 6d 20 20 20 20  20 20 20 20 20 20 20 20  |from            |
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