CORE Biology (Short Course) - 9221 OxfordAQA

Digestion

Gbogbo ọrọ náà

A cheese sandwich is, chemically speaking, useless to you. The starch in the bread and the protein and fat in the cheese are all built from molecules far too large to slip through the wall of your gut, and most of them will not even dissolve in water. Left to themselves at body temperature they would sit there almost unchanged for years. Yet a few hours after lunch those same molecules are circulating in your blood as sugars, amino acids, fatty acids and glycerol. Something takes them apart, and it does it fast.

That something is a small set of protein molecules called enzymes. In this lesson you will follow a meal through the organs that handle it, from the salivary glands to the anus, and find out what an enzyme is, why its shape decides everything it can and cannot do, why heat ruins it permanently, and how amylase, protease and lipase divide the work of a meal between them. You will also see why the stomach deliberately floods itself with acid, and why the liver has to send a green fluid containing no enzymes at all into the small intestine to undo it again.

Ebumnobi

Starch (a carbohydrate), proteins and fats are insoluble. They are broken down into soluble substances so that they can be absorbed into the bloodstream in the wall of the small intestine. In the large intestine much of the water mixed with the food is absorbed into the bloodstream. The indigestible food which remains makes up the bulk of the faeces. Faeces leave the body via the anus. Students should be able to recognise the following on a diagram of the digestive system: salivary glands, oesophagus, stomach, liver, gall bladder, pancreas, duodenum, small intestine, large intestine, anus.
Enzymes help the breakdown of food in the digestive system.; Enzymes are large proteins that act as biological catalysts. Catalysts increase the rate of chemical reactions and are utilized in the digestive process to speed up the breakdown of large molecules to small molecules for absorption into the bloodstream.; The shape of an enzyme is vital for the enzyme’s function. High temperatures denature the enzyme, changing the shape of the active site.; Different enzymes work best at different pH values.
Digestive enzymes.; The enzyme amylase is produced in the salivary glands, the pancreas and the small intestine. Amylase catalyses the breakdown of starch into sugars in the mouth and small intestine.; Protease enzymes are produced by the stomach, the pancreas and the small intestine. These enzymes catalyse the breakdown of proteins into amino acids in the stomach and the small intestine. 21; Lipase enzymes are produced by the pancreas and small intestine. These enzymes catalyse the breakdown of lipids (fats) into fatty acids and glycerol in the small intestine.; The stomach also produces hydrochloric acid. The enzymes in the stomach work most effectively in acid conditions.; The liver produces bile, which is stored in the gall bladder before being released into the small intestine. Bile neutralises the acid that was added to food in the stomach. This provides alkaline conditions in which enzymes in the small intestine work most effectively.

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Akwụkwọ Ọmụmụ

Chewing helps, but only a little. Teeth cut a slice of bread into smaller pieces of bread; they do not touch the starch molecule itself, which is a chain of hundreds of sugar units joined end to end. To get that chain into your blood you have to break the chemical bonds between the units, one at a time, hundreds of thousands of times a second, at 37 °C, without cooking yourself. No ordinary chemistry does that. The whole of this topic is the answer to how your body manages it.

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Nnyocha Ọmụmụ

Ekele diri gi maka imecha ihe karịrị na Digestion. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.

Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.

Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.

Which enzyme catalyses the breakdown of lipids? A. Amylase B. Protease C. Lipase D. Carbohydrase Answer: C
Where is bile produced and where is it stored? A. Produced in the gall bladder, stored in the liver B. Produced in the liver, stored in the gall bladder C. Produced in the pancreas, stored in the gall bladder D. Produced in the liver, stored in the pancreas Answer: B
What are the products of the complete digestion of a protein? A. Simple sugars B. Amino acids C. Fatty acids and glycerol D. Glycerol only Answer: B
Why does an enzyme stop working when it is heated well above its optimum temperature? A. The enzyme is used up by the reaction B. The substrate molecules stop moving C. The shape of the active site is changed, so the substrate no longer fits D. The enzyme dissolves in the water Answer: C
In which organ is much of the water mixed with the food absorbed into the bloodstream, after digestion is over? A. The stomach B. The liver C. The gall bladder D. The large intestine Answer: D

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