Digestive Enzymes › Revision notes
Digestive Enzymes — Revision notes
Need a recap first? Read the full explanation →
Brain dump
Before you look at anything else, write down everything you can remember about this lesson: key words, facts, examples. Spelling doesn't matter. Then see which of the 14 key terms you remembered.
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Ones you missed. Read these, then try again tomorrow:
Key terms
- Enzyme
- A biological catalyst made by living things, and always a type of protein
- Catalyst
- A substance that speeds up a chemical reaction without being used up
- Substrate
- The molecule that an enzyme works on
- Active site
- The specially shaped area of an enzyme that the substrate fits into
- Lock and key model
- The substrate fits the enzyme's active site perfectly, like a key in a lock
- Specific
- Only works on one type of molecule
- Carbohydrase
- An enzyme that breaks down carbohydrates into sugars
- Amylase
- A carbohydrase that breaks down starch
- Protease
- An enzyme that breaks down proteins into amino acids
- Lipase
- An enzyme that breaks down lipids into fatty acids and glycerol
- Pancreas
- A small organ behind the stomach that makes all three types of digestive enzyme
- Optimum temperature
- The temperature at which an enzyme works fastest
- Denatured
- Describes an enzyme whose active site has permanently changed shape
- pH
- How acidic or alkaline the surroundings are
TERM — tap to reveal
What this lesson covers
How well do you know each one? Be honest: red means go back over it.
- Describe what an enzyme is and why digestion needs them
- Explain how the lock and key model shows that enzymes are specific
- Name the three groups of digestive enzymes and what each one breaks down
- Identify where in the digestive system each type of enzyme is made
- Explain how temperature affects enzymes and why denaturing is permanent
- Compare how pH affects the stomach protease and amylase from saliva
Test yourself
Cover the answer, say it out loud, then check the full quiz on the lesson page.
- What happens to an enzyme after it breaks down a food molecule?
- Which of these does NOT make a protease?
- A denatured enzyme is cooled back to 37 degrees. What happens?
Topic quiz
15 questions on this topic only — not mixed with anything else, one at a time.
Question 1 of 15
Score: 0 out of 15
Spelling challenge
Read the definition, then type the correct spelling of the term. Uses the same terms as above.
Score: 0/0