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Biology
2.5 Proteins
Steve Bishop
December 2013
Key words
Proteins
Small intestine
Amino acids
Protease
Hormones
Lipase
Antibodies
Acid
Catalyst
Alkali
pH values
Liver
Glands
Bile
Amalayse
Carbohydrase
Salivary glands
Isomerase
Pancreas
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B2.5.1 Proteins
a) Protein molecules are made
up of long chains of amino
acids. These long chains
are folded to produce a
specific shape that enables
other molecules to fit into
the protein.
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hormones
o
Example: insulin
They have specific shapes, and attach to molecules on the cell membrane of
specific target cells.
Eg when the blood sugar levels increase, insulin is released from the
pancreas. It attaches to the cell membrane of cells in the liver, and this
causes them to increase rate of glucose uptake.
antibodies
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The antibody prevents the pathogens from damaging our own cells.
catalysts.
o
These control and sequence all of the reactions that occur inside and outside
cells in all living organisms.
b) Catalysts increase the rate of chemical reactions. Biological catalysts are called enzymes.
Enzymes are proteins.
B2.5.2 Enzymes
Enzymes are biological catalysts.
Catalysts increase the rate of chemical reactions.
Enzymes are protein molecules made up of long chains of amino acids.
These long chains are folded to produce a special shape which enables other molecules
to fit into the enzyme.
This shape is vital for the enzymes function.
Normally only one type of molecule (the substrate) will fit into the enzyme.
The active site is the part of the enzyme which the substrate fits into
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a) The shape of an enzyme is vital for the enzymes function. High temperatures change the
shape.
Like most chemical reactions, the rate of enzyme-controlled reactions increases as the
temperature increases.
The enzyme and substrates move around faster so they collide more often.
The temperature when the enzyme is working fastest is called the optimum.
This is true up to approximately 40C, higher than this and the structure of the enzyme
changes.
As a result, the active site becomes a different shape and the substrate no longer fits.
It is then described as denatured.
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c) Some enzymes work outside the body cells. The digestive enzymes are produced by
specialised cells in glands and in the lining of the gut. The enzymes then pass out of the
cells into the gut where they come into contact with food molecules. They catalyse the
breakdown of large molecules into smaller molecules.
Digestion
Food is chewed to create a larger surface area for the action of enzymes.
Saliva is released which contains amylase.
Amylase digests starch into smaller sugars (maltose).
Further chewing enables swallowing.
The food enters the oesophagus.
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d) The enzyme amylase is produced in the salivary glands, the pancreas and the small
intestine. This enzyme catalyses the breakdown of starch into sugars in the mouth and small
intestine.
e) 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.
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f) Lipase enzymes are produced by the pancreas and small intestine. These enzymes
catalyse the breakdown of lipids (fats and oils) into fatty acids and glycerol in the small
intestine.
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Enzyme
Where produced?
Role
Amylase
Protease
Lipase
g) The stomach also produces hydrochloric acid. The enzymes in the stomach work most
effectively in these acid conditions.
h) The liver produces bile, which is stored in the gall bladder before being released into the
small intestine.
Bile neutralises the acid that is added to food in the stomach. This provides alkaline
conditions in which enzymes in the small intestine work most effectively.
i) Some microorganisms produce enzymes that pass out of the cells. These enzymes have
many uses in the home and in industry.
In the home:
biological detergents may contain protein-digesting and fat-digesting enzymes
(proteases and lipases)
biological detergents are more effective at low temperatures than other types of
detergents.
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Advantages
Disadvantages
In industry:
proteases are used to pre-digest the protein in some baby foods
This reduces how much the baby needs to digest the food
carbohydrases are used to convert starch into sugar syrup
This is cheaper than extracting sugar from sugar cane
isomerase is used to convert glucose syrup into fructose syrup, which is much
sweeter and therefore can be used in smaller quantities in slimming foods.
j) In industry, enzymes are used to bring about reactions at normal temperatures and
pressures that would otherwise require expensive, energy-demanding equipment. However,
most enzymes are denatured at high temperatures and many are costly to produce.
Advantages
Disadvantages
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Enzymes
1. Enzymes .. up the rate of chemical ..
2. Enzymes are .. because they only work on one substrate.
3. The substrate fits into the .. site of the surface of the ...
4. With an increase in .. the rate of reaction ..
5. Enzymes can be re-used, so only .. amounts are needed.
6. To which group of chemical compounds do enzymes belong? ..
7. Why is an enzyme specific for a particular substrate?
..........
8. Why can an enzyme be used again and again?
......
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..
10. What does the graph tell you about the range of pH over which each enzyme is active?
..........
..........
..........
..........
11. A number of factors can alter the rate of an enzyme- controlled reaction. Say what each
of the following would do to the rate of reaction and give your reasons.
An increase in enzyme concentration
........
........
A decrease in temperature
........
........
A lowering of pH
........
........
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12 Lipase is an enzyme that breaks down fats. We can use an indicator to follow this
reaction. The indicator is red to start with but turns yellow when all the fat has been broken
down. Look at the results table below.
Test-tube
Temp (oC)
Red
Red
10
Red
Orange
40
Red
Yellow
60
Red
Orange
100
Red
Red
Original colour
Final colour
..
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..
..
..
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Complete the diagram below to show how the three main food groups are broken down
during digestion.
Amylase
Amino acids
Fat
Protein
Lipase
Carbohydrate eg starch
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Fatty acids
Glycerol
Maltose
Protease
Enzyme questions
Lipase
Amylase
Proteases
Isomerase
Carbohydrases
fatty acids
2
fats
protein
vitamins ............................
(b) Give the names of the three organs in the human body that secrete the
enzyme amylase.
..........................................................................................................................................
..........................................................................................................................................
..........................................................................................................................................
The graph above shows the effect of temperature on the activity of amylase.
(c) (i) At what temperature did the amylase work fastest?
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....................................................................................................................................
(ii) Why did the amylase not work above 56C?
....................................................................................................................................
(iii) State one other factor apart from temperature that will affect the rate of
reaction of amylase.
....................................................................................................................................
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(b) Fill in the table to show the range of temperatures she might use.
(c) Fill in the table to show the interval for the independent variable.
(d) Suggest how the owner might know when the milk is clotted.
..........................................................................................................................................
(e) Would you suggest that she repeats her results? Explain your answer.
..........................................................................................................................................
(f) Why do you think she used tubes A and B at each temperature?
..........................................................................................................................................
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Bile is a greenish liquid that plays an important role in the digestion of food.
(a) In which organ is bile produced?
..........................................................................................................................................
(b) Where is bile stored in the body?
..........................................................................................................................................
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Q1.
(a)
amylases
proteases
glucose
fatty acids
lipases
(b)
(i)
(ii)
(1)
Enzyme
(1)
(Total 4 marks)
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Q2.
The diagram shows the apparatus used to investigate the digestion of milk fat by an
enzyme. The reaction mixture contained milk and the
enzyme.
In Experiment 1, bile was also added.
In Experiment 2, an equal volume of water replaced
the bile.
In each experiment, the pH was recorded at 2 minute
intervals.
(a)
9.0
9.0
8.8
9.0
8.7
9.0
8.1
8.8
7.7
8.6
10
7.6
8.2
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(b)
(i)
For Experiment 1, calculate the average rate of fall in pH per minute, between 4
minutes and 8 minutes.
Show clearly how you work out your final answer.
...............................................................................................................
...............................................................................................................
................................. pH units per minute
(2)
(ii)
The average rate of fall in pH per minute for Experiment 2 was 0.1 units of pH per
minute.
Explain the difference in the rate of fall in pH when bile is present.
...............................................................................................................
...............................................................................................................
(1)
(Total 5 marks)
Q3.
(a)
Explain why less light passes through the mixture when the starch is more concentrated.
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(1)
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(b)
(i)
(ii)
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(c)
Carbohydrases convert starch into glucose. To complete the manufacture of the slimming
food the glucose should be converted into fructose.
(i)
Name the enzyme which would be used to convert glucose into fructose.
...........................................................................................................................
(1)
(ii)
Q4.
in
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Enzyme B
glucose
fructose
carbohydrase
isomerase
lipase
protease
Enzyme A ................................................
Enzyme B ................................................
(2)
(b)
(c)
they are soluble in water, so it may be difficult to separate them from products
(ii)
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Q5.
(b)
(i)
Describe the effect of increasing the temperature on the time taken by the existing
detergent to remove the stain.
..........................................................................................................................
..........................................................................................................................
..........................................................................................................................
..........................................................................................................................
(2)
(ii)
The new detergent works at a lower temperature than the existing one.
Is the new detergent likely to be more environmentally-friendly than the existing
detergent?
Draw a ring around your answer.
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Yes / No
(c)
Q6.
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(a)
By how much did the volume of carbon dioxide collected change when the temperature
was raised from 30C to 40C?
................................................................................. cm3
(1)
(b)
Complete the sentences to explain the shape of the curve between X and Y.
Raising the temperature .................................. the speed of the reacting particles.
These particles collide more ................................... and more ............................. .
(3)
(Total 4 marks)
Q7.
they work at atmospheric pressures and therefore use less expensive equipment
they are soluble in water, so it is difficult to separate them from water-soluble products
(a)
(ii)
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(b)
protease enzymes break down proteins so that they are easier to digest
carbohydrase enzymes break down starch into sugar for energy drinks
isomerase enzymes break down glucose into fructose which is much sweeter.
(ii)
(iii)
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The language of
science - crossword
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