Enzymes, Proteins, and Food Tests Flashcards

Vocabulary flashcards covering enzyme mechanics, protein classifications, environmental factors affecting activity, and procedures/reagents for biological food tests.

Catalyst

A special chemical that speeds up a chemical reaction without being used up, allowing it to be used over and over again.

Biological Catalyst

A biological molecule, such as an enzyme, that speeds up chemical reactions in cells without being used up.

Structural Proteins

Proteins that provide structural support and bodily movement in organisms, including keratin, collagen, cartilage, and muscle fibres.

Functional Proteins

Proteins involved in active biological processes and defense within the body, including enzymes and hormones.

Enzyme

A protein molecule with a specific $3\text{D}$ shape that acts as a biological catalyst to speed up specific chemical reactions.

Substrate

The specific reactant molecule that binds to an enzyme's active site and is broken down into products during a chemical reaction.

Active Site

The region on an enzyme with a unique, specific $3\text{D}$ shape that is complementary to its corresponding substrate.

Lock and Key Theory

The model describing how an enzyme's active site and its substrate have matching complementary $3\text{D}$ shapes that fit together specifically.

Enzyme Substrate Complex (ESC)

The temporary complex formed when a substrate successfully binds to the active site of an enzyme.

Product

The resulting molecule or molecules formed after a substrate is broken down by an enzyme.

Optimum Temperature

The specific temperature at which an enzyme works best, which is $37^\text{o}\text{C}$ for human body enzymes.

Denatured

The state of an enzyme when its active site shape is changed or destroyed due to extreme temperatures or pH values, preventing the substrate from fitting.

Protease

An enzyme found in the stomach that operates at an optimum pH of $2$.

Amylase

An enzyme located in the mouth that operates at an optimum pH of $7$ to break down starch into sugars.

Lipase

An enzyme located in the small intestine that operates at an optimum pH of $8$.

Benedict's Solution

A reagent used to test for reducing sugars like glucose; it changes from blue to green, yellow, orange, or brick red when heated.

Iodine Solution

A reagent used to test for starch; it changes color from orange-brown to blue-black.

Biuret Reagent

A chemical reagent used to test for proteins; it changes color from blue to lilac or purple.

Emulsion Test

A food test using ethanol to detect lipids (fats), forming a cloudy white emulsion when mixed with water and a lipid sample.

Mortar and Pestle

Equipment used in food preparation to crush and break up solid food samples into a liquid sample so they mix properly with chemical reagents.