biolab140.txt

Card Set Information

Author:
itzlinds
ID:
143442
Filename:
biolab140.txt
Updated:
2012-03-24 14:43:39
Tags:
digestive physiology
Folders:

Description:
digestive physiology
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user itzlinds on FreezingBlue Flashcards. What would you like to do?


  1. Which of the following enzymes digests carbohydrates? (choose all that apply)

    bile
    amylase
    trypsin
    sucrase
    lipase
    • amylase
    • sucrase
  2. Which of the following enzymes digests fats? (choose all that apply)

    pepsin
    lactase
    sucrase
    amylase
    lipase
    lipase
  3. The products of lipid digestion are:

    fatty acids and glycogen
    triglycerides and amino acids
    monoglycerides and fatty acids
    amino acids
    monosaccharides
    monoglycerides and fatty acids
  4. Amino acids are the final products of _________ digestion.

    fat
    carbohydrate
    protein
    nucleic acid
    none of the above
    protein
  5. Which of the following is/are function(s) of HCl (hydrochloric acid)? (choose all that apply)

    dissolves food
    kills bacteria
    digests fat
    digests starch
    none of the above
    • dissolves food
    • kills bacteria
  6. Amylase digests _________ into ________.
    maltose; glucose
    glucose; galactose
    glycogen; glucose
    starch; oligosaccharides and maltose
    sucrose; fructose and glucose
    starch; oligosaccharides and maltose
  7. Where are the products of fat digestion absorbed?

    mouth
    esophagus
    liver
    stomach
    large intestine
    small intestine
    small intestine
  8. Trypsinogen is secreted from the________ and then activated in the _____________:


    stomach; small intestine
    pancreas; small intestine
    liver; small intestine
    salivary glands; stomach
    small intestine; large
    pancreas; small intestine
  9. Amylase is secreted from the __________. (choose all that apply)

    small intestine
    stomach
    salivary glands
    pancreas
    liver
    • salivary glands
    • pancreas
  10. List the fnx/significance and the location of action for hydrochloric acid (HCl):
    • fxn: dissolves food, kills bacteria (non-specific resistance), activates pepsin + gastric lipase
    • location of action: stomach
  11. list the fxn\significance and the location of action for amylase:
    • fxn: digest starch, hydrolyzes starch into oligosaccarides
    • location of action: mouth (salivary) and pancreas
  12. list the fxn/significance and the location of action for maltase:
    • fxn: hydrolzes maltose into glucose
    • location of action: small intestine
  13. list the fxn/significance and the location of action for sucrase:
    • fxn: digests sucrose (cane sugar) into monosaccarides (glucose and fructose)
    • location: brush border of the small intestine
  14. list the fxn/significance and the location of action for lactase:
    • fxn: digest lactose (milk sugar) into monosaccardies glucose and galactose
    • location of action: brush border of the small intestine
  15. list the fxn/significane and the location of action of pepsin:
    • fxn: hydrolyzes peptide bonds (tyrosine and phenyalalanine) into shorter ploypeptides and a small amount of free amino acids; protein digestion
    • location of action: stomach
  16. list the fxn/signifiance and the location of action of trypsin:
    • fxn: digests proteins; hydrolyzing polypeptides into even shoter oligopeptides; activates other enzymes
    • location of action: small intestine
  17. list the fxn/significance and the location of action of lipase:
    • fxn: digests fats;
    • location of action: small amount - mouth (lingual lipase), larger amount - stomach (gastric lipase), most digestion occurs in small intestine - (pancreatic lipase)
  18. list the fxn/significance and the location of action of bile salts (bile acids):
    • fxn: break large fat globules into smaller peices, exposing far more surface area to enzymatic action
    • location of action: small intestine
  19. name the enzymes that digest carbohydrates and their site of action, name the final products of their digestion, and indicate where each is absorbed in the digestive system:
    • enzymes that digest: amylase, maltase, sucrase, lactase
    • site of action for enzymes: amylase - mouth, pancreas, maltase - small intestine, sucrase - small intestine, lactase - small intestine
    • final products of digestin: oligosaccarides, dissacharides, monossacharides, and glucose
    • location of absorption: small intestine
  20. name the enzymes that digest proteins and their site of action, name the final products of their digestion, and indicate where each is absorbed in the digestive system:
    • enzymes that digest: pepsin, trypsin
    • location of enzyme action: pepsin - stomach, trypsin - small intestine
    • final products of digestion: amino acids
    • location of absorption: small intestine
  21. name the enzymes that digest lipids and their site of action, name the final products of their digestion, and indicate where each is absorbed in the digestive system:
    • enzymes that digest: lipase
    • site of enzyme action: mouth - small amount (lingual lipase), stomach - larger amount (gastric lipase), pancreas - most digestion (panctreatic lipase)
    • final product of digestion: fatty acids and monoglycerides
    • location of absorption: small intestine
  22. biologgical catalysts that lower the activation energy of chemical reactions by facilitating molecular interactions are called:
    enzymes
  23. each enzyme works best at a particular temperature and pH. most enzymes work best at temp___ and pH___.
    • 37 degree C
    • pH 7.4
  24. pepsin works best at the __________ pH found in the stomach.
    low
  25. increaseing the temperature can cause an enzyme to denature:
    loses its tertiary conformation, and thus becomes permanently non-functional
  26. a drop of IKI solution tests for the presence of :
    a positive test is indicated by the color:
    a negative test is indicated by the color:
    • IKI solution tests for: starch
    • a positive starch test is: blue-black
    • a negative starch test is: yellow
  27. identify the presences of starch in the following test tube: Starch + water
    IkI test (color):
    postive or negative test:
    • IKI test: blue - black
    • positive or negative: positive
  28. identify the presences of starch in the following test tube: Amylase + water
    IkI test (color):
    postive or negative test:
    • IKI test: yellow
    • positive or negative: negative
  29. identify the presences of starch in the following test tube: Maltose + water
    IkI test (color):
    postive or negative test:
    • IKI test: yellow
    • positive or negative: negative
  30. identify the presences of starch in the following test tube: boiled amylase + starch
    IkI test (color):
    postive or negative test:
    • IKI test (color): blue- black
    • positive or negative: positive
  31. identify the presences of starch in the following test tube: amylase + starch
    IkI test (color):
    postive or negative test:
    • IKI test (color): yellow
    • positive or negative: negative
  32. the benedicts solution is a test reaget that reacts with:
    a positive test is indicated by the color:
    a negative test is indicated by the color:
    • benedicts solution tests for: simple sugars (maltose)
    • a positive test is indicated by the color: orange/red
    • a negative test is indicated by the color: blue (no change in color)
  33. identify the presences of a sugar in the following test tubes: starch + water
    benedicts test (color):
    positive or negative:
    • benedicts test (color): blue
    • positive or negative: negative
  34. identify the presences of a sugar in the following test tubes: amylase + water
    benedicts test (color):
    positive or negative:
    • benedicts test (color): blue
    • positive or negative: negative
  35. identify the presences of a sugar in the following test tubes: maltose + water
    benedicts test (color):
    positive or negative:
    • benedticts test (color): orange/red
    • positive or negative: positive
  36. identify the presences of a sugar in the following test tubes: boiled amylase + starch
    benedicts test (color):
    positive or negative:
    • benedicts test (color): blue
    • positive or negative: negative
  37. identify the presences of a sugar in the following test tubes: amylase + starch
    benedicts test (color):
    positive or negative:
    • benedicts test (color): orange/red
    • positive or negative: positive
  38. describe the results that are expected for starch + water:

    starch:
    sugar:
    explanation:
    • starch: postive test results - a starch is present
    • sugar: negative test results - a sugar is not present
  39. describe the results that are expected for amylase + water:

    starch:
    sugar:
    explanation:
    • starch: negative test results - no starch is present
    • sugar: negative test results - no sugar is present
  40. describe the results that are expected for maltose + water:

    starch:
    sugar:
    explanation:
    • starch: negative test results - no starch is present
    • sugar: postive test results - a sugar is present
  41. describe the results that are expected for boiled amylase + starch:

    starch:
    sugar:
    explanation:
    • starch: postive test results - the enzyme has be denatured, so the rxn did not occur and starch is present
    • sugar: negative - the rxn did not occur
  42. describe the results that are expected for amylase + starch:

    starch:
    sugar:
    explanation:
    • starch: negative - the rxn has taken place, and the starch has been hydrolyzed into sugar
    • sugar: positive test results - the rxn has taken place and a sugar is present
  43. an enzyme that is produced by the pancreas that diegests proteins into small peptides by hydrolyzing peptide bonds is called:
    trypsin
  44. a synthetic trypsin substrate consisting of a dye covalently bound to an amino acid is called:
    BAPNA
  45. BAPNA is a test that indicates activity of an enzyme that is capable of:
    a positve protein hydrolysis test is indicated by the color:
    a neagive protein hydrolysis test is indicated by the color:
    • BAPNA is a test that indicates activity of an enzyme that is capable of: hydrolyzing proteins into peptides
    • a positve protein hydrolysis test is indicated by the color: yellow
    • a neagive protein hydrolysis test is indicated by the color: colorless
  46. indiated the following results for trypsin + water:

    BAPNA test (color)
    positive or negative test:
    explanation of test results:
    • BAPNA test (color): colorless
    • positive or negative test: negative test
    • explaination of test results: No amino acid is present, trypsin is the enzyme that will hydrolize the protein into amino acids
  47. indiated the following results for BAPNA + water:

    BAPNA test (color):
    positive or negative test:
    explanation of test results:
    • BAPNA test (color): colorless
    • positive or negative test: negative
    • explanation of test results: no amino acid is present, BAPNA is the protein, but there was no trypsin enzyme to hydrolize the protine into amino acids
  48. indiated the following results for boiled trypsin + BAPNA

    BAPNA test (color)
    positive or negative test:
    explanation of test results:
    • BAPNA test (color): colorless
    • positive or negative: negative
    • explanation of test results: No amino acid is present, the boild trypsin is denatured, so it will not hydrolize BAPNA into an amino acid
  49. indiated the following results for trypsin + BAPNA at 37 degrees C

    BAPNA test (color)
    positive or negative test:
    explanation of test results:
    • BAPNA test (color): yellow
    • positive or negative test: positive
    • explaination of test results: an amino acid is present, the enzyme trypsin hydrolized the protein BAPNA
  50. indiated the following results for trypsin + BAPNA at 0 degrees C:


    BAPNA test (color)
    positive or negative test:
    explanation of test results:
    • BAPNA test (color): pale yellow
    • positive or negative: slightly positive
    • explanation of test results: there was a slight rxn of amino acids, a both trypsin (enzyme) and the BAPNA (protein) are present, but the rxn will take longer because the temperature has been decreased
  51. a pH indicator called _________ indicates the end products of fat digestion (fatty acids)
    litmus blue
  52. litums blue tests for the presence of:
    a positive test is indicated by the color:
    a negative test is indicated by the color:
    • litums blue tests for the presence of: a decrease in pH, (become more acidic), fat digestion into fatty acids
    • a positive test is indicated by the color: pink/red
    • a negative test is indicated by the color: blue
  53. indicate the follwoing results for litmus cream + water:

    positive or negative:
    explaination:
    • positive or negative: negative - no rxn has occured
    • explaination: There is no lipase presnet to digest the litmus cream into fatty acids
  54. indicate the following results for boiled lipase + limus cream:

    positive or negative:
    explanation:
    • positive or negative: negative, no rxn occured
    • explanantion: the lipase enzyme has been denatured when it was boiled so it will not carry out the rxn of hyrdolyzing the litmus cream into a fatty acid
  55. indicate the following results for lipase + litmus cream:

    positive or negative:
    explanation:
    • positive or negative: slightly positive
    • explanation: a slight rnx has occured, but the lipase is only able to hydrolze the surface area of the litmus cream, so the fat globules are large
  56. indicate the following results for lipase + litmus cream at 0 degrees C:

    positive or negative:
    explanation:
    • positive or negative: slightly positive
    • explanation: the enzyme lipase is hydrolizying only the surface are of the litmus cream, so the fat globules are large, and also the temperature is decreased, so it is slowing the rate of the rxn
  57. indicate the following results for lipase + litmus cream + bile salts:

    positive or negative:
    explanation:
    • positive or negative: positive
    • explanation: the bile salts have emuslified the litmus cream fats, so the lipase is able to hydrolyze smaller molecules into fatty acids
  58. for each experiment above, you set up a test tube in which the enzyme of intrest was boiled before substrate was added. what happened during the process that affected the outcome of the rxn:
    the protein was denatured, in which it is permenantly non-functional
  59. for experiments 2 and 4 you also set up samples that we incubated at 0 degrees C. why did the rxn not work or not work as well in those samples:
    the decrease in temperature inhibited the enzymes ability to fxn
  60. match the test results in the left column with the color in the right colum (each can be used more than once)

    1. positive starch test wit IKI soluiton
    2. positive fat digestion test with litmus cream
    3. positive protein hydrolysis test with BAPNA
    4. positive surgar test with benedicts test
    5. negative starch test with IKI solution
    6. negative fat digestion test with litmus cream
    7. negative sugar test with benedicts test
    8. negative protein hydrolysis with BAPNA
    • 1. positive starch test wit IKI soluiton: blue black
    • 2. positive fat digestion test with litmus cream: pink
    • 3. positive protein hydrolysis test with BAPNA: yellow
    • 4. positive surgar test with benedicts test: orange/red
    • 5. negative starch test with IKI solution: yellow
    • 6. negative fat digestion test with litmus cream: blue
    • 7. negative sugar test with benedicts test: blue
    • 8. negative protein hydrolysis with BAPNA: colorless
  61. does a positive starch test indicate that starch has been digestied or not digested?
    not digested
  62. does a positive sugar test indicated that a starch has been digested or not digested?
    digested
  63. what types of bonds link amino acids together in proteins?
    peptide bonds
  64. what is the fxn of bile?
    emuslification - provides larger surface area for enzymatic activity

What would you like to do?

Home > Flashcards > Print Preview