Biological Molecules And Enzymes
Visão Geral
Every meal you eat is broken down into the same short list of chemical building blocks, and every reaction that keeps you alive, from digesting that meal to contracting a muscle, depends on a protein catalyst working at exactly the right temperature and pH. Get either wrong, as a raging fever or severe acidosis can, and the enzymes your body depends on stop working.
In this lesson you will learn the structure of carbohydrates, proteins and lipids, carry out the food tests and investigations used to detect them, and explore how enzymes work, what disrupts them, and how industry exploits immobilised enzymes to make products such as lactose-free milk and diabetic test strips.
Objetivos
- Know the chemical elements present in carbohydrates, proteins and lipids (fats and oils)
- Understand the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units: starch and glycogen from simple sugars, protein from amino acids, lipids from fatty acids and glycerol
- Describe the tests for glucose (a reducing sugar), starch, lipid and protein
- Investigate the qualitative and quantitative content of vitamin C in food
- Investigate the energy content of food
- Explain the role of enzymes as biological catalysts in metabolic reactions
- Explain the action of enzymes and how their activity is affected by temperature, pH, substrate concentration, competitive and non-competitive inhibitors
- Investigate the effect of temperature and pH on enzyme activity
- Describe the advantages of using immobilised enzymes in the production of lactose-free milk, the conversion of sucrose into glucose and fructose, and glucose testing strips for diabetics
- Investigate the action of immobilised enzymes including the preparation of alginate beads
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- Which elements are found in proteins but not in carbohydrates? A) Carbon and hydrogen B) Hydrogen and oxygen C) Nitrogen (and sometimes sulfur) D) Only oxygen Answer: C
- Which reagent is used to test for a reducing sugar such as glucose? A) Iodine solution B) Biuret solution C) Benedict's solution D) Ethanol Answer: C
- What happens to an enzyme above its optimum temperature? A) It works faster indefinitely B) It becomes denatured C) It becomes immobilised D) It changes into a different enzyme Answer: B
- A competitive inhibitor reduces enzyme activity by: A) Destroying the substrate B) Binding to the active site and blocking the substrate C) Changing the enzyme's optimum pH D) Increasing the temperature of the reaction Answer: B
- Which enzyme is immobilised to produce lactose-free milk? A) Amylase B) Lactase C) Glucose oxidase D) Sucrase Answer: B
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