Presentation is loading. Please wait.

Presentation is loading. Please wait.

mmcl2003 1111 2222 3333 4444 5555 6666 7777 8888 9999 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 29 28 30 31 32.

Similar presentations


Presentation on theme: "mmcl2003 1111 2222 3333 4444 5555 6666 7777 8888 9999 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 29 28 30 31 32."— Presentation transcript:

1

2 mmcl2003

3

4 mmcl2003 What is PHOTOSYNTHESIS? answer The process by which plants make carbohydrates from carbon dioxide and water using light energy 1

5 mmcl2003 What factors can change the efficiency of enzymes? Change in pH or temperature answer 2

6 mmcl2003 What gas is released as a by-product of photosynthesis? Oxygen (O 2 ) answer 4

7 mmcl2003 What is respiration? The process by which livings things obtain their energy by breaking down carbohydrates answer 5

8 mmcl2003 Name the substance plants require to absorb light during photosynthesis Chlorophyll answer 6

9 mmcl2003 The alcohol produced during fermentation is ……….? Ethanol answer 7

10 mmcl2003 The water and alcohol mixture formed in the fermentation reaction be separated by ……? Distillation The process can also be used to increase the concentration of fermentation products answer 8

11 mmcl2003 The reactants in respiration process are ………? Carbohydrate and oxygen answer 9

12 mmcl2003 How are alcoholic drinks made? Alcoholic drinks are made by fermenting any fruit or vegetable which is a source of sugars. An enzyme produced by yeast acts as a catalyst for the reaction answer 10

13 mmcl2003 The elements in carbohydrates are……..? carbon hydrogen oxygen answer 11

14 mmcl2003 Fermentation is…….. ? The breakdown of carbohydrates to form alcohol answer 12

15 mmcl2003 Give examples of alcoholic drinks and the source of carbohydrate from which they are made. Wine = grapes Cider = apples Whisky = barley Vodka = potatoes answer 15

16 mmcl2003 Monosaccharides are ……..? Carbohydrates with the molecular formula C 6 H 12 O 6 answer 16

17 mmcl2003 Name two monosaccharides? Glucose and fructose answer 17

18 mmcl2003 Name a disaccharide? Sucrose Maltose answer 18

19 mmcl2003 Name a polysaccharide? Starch answer 19

20 mmcl2003 Describe the effect of changes in pH and temperature on the efficiency of an enzyme? An enzyme works best at a certain pH and temperature (their OPTIMUM pH and temperature). Above and below the optimum their efficiency is reduced. answer 20

21 mmcl2003 HYDROLYSIS is ………….? The breaking up of large molecules by addition of the elements of water answer 21

22 mmcl2003 ENZYMES are ……? Biological catalysts answer 22

23 mmcl2003 The molecular formula for disaccharides is…………..? C 12 H 22 O 11 answer 23

24 mmcl2003 The molecular formula for monoaccharides is…………..? C 6 H 12 O 6 answer 24

25 mmcl2003 Why can Glucose and fructose be described as ISOMERS? Both have the same molecular formula (C 6 H 12 O 6 ) but different structural formulae answer 25

26 mmcl2003 What happens when carbohydrates are burned? They release energy and produce carbon dioxide and water. answer 26

27 mmcl2003 The test for starch is …… ? Starch gives a blue-black colour with Iodine answer 27

28 mmcl2003 What is the test for reducing sugars? Reducing sugars gives a brick-red colour with BENEDICT’S solution answer 28

29 mmcl2003 What is the test for glucose? answer Glucose gives a brick-red colour with BENEDICT’S solution 29

30 mmcl2003 What is the role of amylase in the human body? Amylase is the enzyme involved in the breakdown of starch into smaller molecules during the digestion process answer 30

31 mmcl2003 Why must starch be broken down to smaller molecules during the process of digestion? Starch molecules are very large and must be broken down until they are small enough to pass through the gut wall into the bloodstream to be used in digestion answer 31

32 mmcl2003 How does the structure of starch relate to glucose? Starch is a polymer molecule made from many glucose monomer units joined together answer 14

33 mmcl2003 Why is starch a condensation polymer? When many glucose molecules link together to form the polymer starch they join with the loss of water molecules answer 13

34 mmcl2003 Why can alcohol above a concentration of about 15% not be made by fermentation? Above 15% the alcohol poisons the living organisms in the yeast and stops the reaction answer 3

35 mmcl2003 Which sugar does NOT turn Benedict’s brick-red? Sucrose answer 32.


Download ppt "mmcl2003 1111 2222 3333 4444 5555 6666 7777 8888 9999 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 29 28 30 31 32."

Similar presentations


Ads by Google