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2482566
GCSE AQA Biology 2 Enzymes, Digestion & Enzyme Uses
Description
A mind map showing information about enzymes and their properties, digestive enzymes, bile, the digestive system, using enzymes in biological detergents, changing foods with enzymes and the pros and cons of using enzymes in industry.
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gcse
aqa
biology unit 2
enzymes
digestion
uses of enzymes
biology
biology 2
gcse
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Lilac Potato
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Lilac Potato
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Resource summary
GCSE AQA Biology 2 Enzymes, Digestion & Enzyme Uses
Enzymes have special shapes
Chemical reactions involve splitting apart/joining together
Each enzyme has unique shape that fits onto substance involved in reaction
Enzymes usually only catalyse 1 reaction - substance has to fit special shape
Enzymes
Chemical reactions need to be carefully controlled
Could increase rate of reaction by raising temp. but would not be specific & cells could get damaged
Living things produce enzymes that act as biological catalysts
Catalyst: substance which increases speed of reaction, without being changed/used up in reaction
Enzymes are proteins (made up of chains of amino acids folded into unique shape)
Proteins also act as structural components of tissues, hormones & antibodies
Enzymes need the right temp. and pH
Temperature
Higher temp. increases rate at first
Too hot, bonds holding enzyme together break, destroys active site - denatured
Enzymes in human body normally work best at around 37 degrees C
pH
Too high or low - interferes with enzyme bonds, changing shape & denaturing enzyme
All enzymes have optimum pH, often pH 7
Digestive enzymes
Starch, proteins and fats are molecules that are too big to pass through digestive system walls
Digestive enzymes break them into smaller ones that can pass through
Amylase
Converts starch into sugars
Made in: salivary glands, pancreas & small intestine
Protease
Converts proteins into amino acids
Made in: stomach, pancreas & small intestine
Lipase
Converts lipids into glycerol & fatty acids
Made in: pancreas & small intetsine
Bile
Produced in liver, stored in gall bladder before release into small intestine
Hydrochloric acid in stomach makes pH too acidic for enzymes in small intestine to work properly
Bile is alkaline - neutralises acid to make conditions alkaline so enzymes work best
Emulsifies fats - breaks fats into tiny droplets
Bigger SA of fat for lipase to work on - makes digestion faster
Digestive system
Enzymes
Produced by specialised cells in glands & gut lining
Catalyse breakdown of different food molecules
Salivary glands
Produce amylase in saliva
Gullet
Oesophagus
Stomach
Pummels food with muscular walls
Produces protease (pepsin)
Produces hydrochloric acid to kill bacteria & give right pH for pepsin (pH 2)
Liver
Produces bile
Gall bladder
Bile is stored
Pancreas
Produces protease, amylase & lipase
Small intestine
Produces protease, amylase & lipase - where digested food is absorbed
Large intestine
Excess water is absorbed
Rectum
Where faeces is stored before release through anus
Enzymes are used in biological detergents
Enzymes - 'biological' ingredient
Mainly protease and lipase - break down plant & animal matter
More effective at lower temp. than other detergents
Enzymes are used to change foods
Proteins in baby food 'pre-digested' using proteases - easier for baby to digest
Carbohydrases can turn starch syrup into sugar syrup
Glucose syrup turned into fructose syrup using isomerase - fructose sweeter so can use less (good for slimming foods/drinks)
Using enzymes in industry
Advantages
Specific - only catalyse the reaction you want them to
Using lower temp. & pressure = lower cost - saves energy
Work for long time - after initial cost, can use continually
Biodegradable - less environmental pollution
Disadvantages
People can develop allergies to enzymes
Enzymes be denatured easily - by small increase in temp./poisons/changes in pH
Conditions must be tightly controlled
Can be expensive to produce
Contamination of enzyme with other substances can affect reaction
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