Lab Study STACK
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| Increases the rate of a chemical reaction without becoming part of the product | catalyst
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| Provides a standard of comparison for test results | control
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| Biologic catalyst; protein in nature | enzyme
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| Substance on which a catalyst works | Substrate
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| List three characteristics of enzymes. | Specificity (act on one or a small number of substrates); temperature specific; pH specific
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| The enzymes of the digetive system are classified as hydrolases. What does this mean? | Hydrolases break down organic food molecules by adding water to the molecular bonds, thus cleaving the bonds between the subunits or monomers.
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| Salivary Amylase is produced in the? Site of action? Substrate? Optimal pH? | Salivary glands; oral cavity; starch 6.7-7.0
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| Trypsin is produced where? Site of Action? Substrate? Optimal pH? | Pancreas; small intestine; proteins, 8.0
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| Lipase (pancreatic) is produced where? Site of Action? Substrate? Optimal pH? | Pancreas; small intestine; fats; 7.4-8.0
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| Name the end product of digestion for proteins | amino acids
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| Name the end product of digestion for fats | fatty acids and glycerol (monoglycerides)
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| Name the end product of digestion for carbohydrates | simple sugars
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| The indicator used to test for protein hydrolysis, indicated by a yellow color | BAPNA
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| The indicator used to test for the presence of starch, which was indicated by a blue-black color | IKI Lugol's iodine)
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| The indicator used to test for the presence of fatty acids, which was evidenced by a color change from blue to pink | litmus paper
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| The indicator used to test for the presence of reducing sugars (maltose, sucrose, glucose) as indicated by a blue to green or orange color change | Benedict's solution
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| What is the optimal incubatin temperature? | 37 degress C (body temperature)
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| Why is bile not considered an enzyme? | Bile only physically seperates the fat droplets. It does not break the molecular bonds as do the digestive enzymes.
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| What role does bile play in fat digestion? | Emulsification of fat by bile increases the surface area for lipase activity.
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| Why are denatured enzymes nonfunctional? | Their 3-D structures and active sites are necessary for heir activity. If their structures are changed, the active sites change, thus inactivating the enzyme.
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| Mechanism of absorption of monosaccharides | Most by active transport in the blood
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| Mechanism of absorption of Fatty acids and glycerol | Diffusion, some blood, most lymph
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| Mechanism of absorption of amino acids | active transport in blood
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| Mechanism of absorption of water | osmosis (diffusion) in blood
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| Mechanism of absorption of NA+ CL- CA2+ | Na+, CA2+ are active transport and Cl- is diffusion all in the blood
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| A person on a strict diet to lose weight metabolize stored fats at an accelerated rate. How does this affect bloodk pH? | It would become acidic (decrease pH)
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| The hormone secretin is produced by what and what are the target organs and effects? | Intestinal mucosa. It stimulates (1) the pancreas to release bicarbonate-rich fluid and (2) the liver to secrete bile.
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| The hormone gastrin is produced where and what are it's target organs and effects? | Stomach cells. Gastrin acts on the stomach glands to increase their secretory activity (particularly of HCL)
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| The hormone cholecystokinin is produced where and what are its target organs and effects? | Intestinal cells; It stimulates release of enzymes from the pancreas, causes gall bladder contraction and inhibits gastric secretion.
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| Swallowing is also refers to as: | deglutition
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| Swallowing occurs in two phases | buccal and pharyngeal-esophageal
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| Which phase of swallowing is voluntary | buccal
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| During the voluntary phase, ______is used to push the food into the back of the throat. | tongue
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| During swallowing, the ______ rises to ensure that its passageway is covered by the epiglottis so that the ingested substances don't enter the respiratory passageways | larynx
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| It is possible to swallow water while standing on your head because the water is carried along the esophagus involuntarily by the process of | peristalsis
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| The pressure exerted by the foodstuffs on teh _________________ sphincter causes it to open, allowing the foodstuffs to enter the stomach | gastroesophageal
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| The two major types of propulsive movements that occur in the small intestine are; | peristaltic and segmental
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