Orange you glad it's a triglyceride?
This enzyme, released by the pancreas into the small intestine, chemically breaks triglycerides into monoglycerides and free fatty acids.
What is pancreatic lipase
Name the sites where protein digestion mainly occurs.
What is the stomach and small intestine
This reagent detects the presence of polysaccharides, turning amber when starch is absent & black/dark blue when starch is present.
What is iodine
These biological catalysts act on specific substrates to speed up reactions by converting them into products.
What is an enzyme
This type of digestion physically breaks food into smaller pieces, while its counterpart uses enzymes to chemically break food molecules into absorbable units. (name both)
What is mechanical and chemical digestion
True or False. When saturated, adding more substrates to a concentration will increase the rate of the reaction.
False!!!
These amphipathic substances, made in the liver and stored in the gallbladder, emulsify fats to increase their surface area for digestion.
What are bile salts
This stomach enzyme begins protein digestion by breaking peptide bonds in proteins like ovalbumin.
What is pepsin
This enzyme, found in both saliva and pancreatic secretions, breaks starch, a polysaccharide, into the disaccharide maltose.
What is amylase
This term describes the point at which increasing substrate concentration no longer increases reaction rate because every enzyme molecule is fully occupied.
What is enzyme saturation.
Temperature, pH, the presence of cofactors or coenzymes, and the concentrations of enzymes and substrates all influence this measurable aspect of enzyme function.
What is the rate of enzymatic activity
This process, in which bile salts mechanically break large fat droplets into smaller ones, is essential because it increases surface area and speeds up the action of lipases.
What is emulsification
These bonds link amino acids together to form proteins, also known as polypeptides.
What are peptide bonds
This compound can act as a non-competitive inhibitor by binding to amylase and altering its active site, reducing the enzyme’s ability to break down starch.
What is CuSO₄ (copper sulfate)
These two types of molecules, one typically a metal ion and the other derived from water-soluble vitamins, assist enzymes by helping form the active site or by transporting small molecules between enzyme reactions.
What are cofactors & coenzymes
In noncompetitive inhibition, this is the site where the noncompetitive inhibitor binds to alter the active site.
What is the allosteric site