Yr 11 - SCB - Chemical Digestion (biology)
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define the process of chemical digestion
involves breaking down the food into simpler nutrients that can be used by the cells.
function of chemical digestion
• substances which our body needs to be absorbed into the blood once they’ve been broken down into small, soluble chemicals • molecules are small enough to pass through the wall of the small intestine
function of enzymes
break down the macro nutrients so that they are accessible for the body.
types of enzymes
Lipase Lipids → fatty acids + glycerol Protease Proteins → amino acids Amylase Starch → sugars
ph effect on enzymes
optimum ph depends on where the enzyme normally functions, every enzyme is different eg: stomach enzymes = 2, intestinal = 7.5
temperature effect on enzymes
as temp increases, so does rate of reaction however high enough temp will denature the enzyme. optimum temp is 37
ph level around the digestive system
In the mouth, pH is in neutral In the stomach, the pH is acidic at around two. In the small intestine, the pH is basic at around 8 in the anus, the pH Is around seven 9 (neutral)
food types and their chemical properties
• Carbohydrates into sugars • Proteins into amino acids • Lipids(fats) into fatty acids and glycerol
What are the enzymes used in carb digestion, production site, site of release, substrate and the product?
Salivary amylase - salivary glands - mouth - starch - maltose Pancreatic amylase - pancreas - duoden - starch - maltose Pancreatic maltase - pancreas - duoden - maltase - glucose
What are the enzymes used in protein digestion, production site, site of release, substrate and the product?
Pepsin - stomach - stomach - protein - polypeptide Trypsin - pancreas - duodenum - polypeptide - amino acid Peptidases - small intestine lining - duodenum - polypeptide - amino acid
What is the enzymes used in lipid digestion, production site, site of release, substrate and the product?
Lipase - pancreas - duodenum - lipid - glycerol