1. Enzymes and pH L.O: To investigate the affect of pH on enzyme action

2. 20 questions

3. Large insoluble foodEnzyme Small soluble food Carbohydrates carbohydrase sugars Proteins protease amino acids Fats lipaseglycerol phosphates and fatty acids Digestive processes - summary

4. Mouth Amylase Starch  Simple sugars e.g. glucose Stomach Pepsin Protein  Amino Acids Duodenum Lipases / proteases / Carbohydrases Fats  Fatty Acids and Glycerol Protein  Amino Acids Starch  Simple sugars e.g. glucose pH7 pH2 Hydrochloric acid pH8-9 Hydrochloric acid / bile

5. Enzymes experiments

6. Enzymes are denatured beyond 40 O CEnzymes Enzymes work best in certain conditions: Enzyme activity TemppH 40 0 C Could be protease (found in the stomach) Could be amylase (found in the intestine)

7. Remember different enzymes work at different pHs: Amylase works in the mouth which is slightly alkaline and in the intestine Pepsin works at low pH in the stomach Carbohydrase, Protease (including trypsin) and Lipase work in alkaline conditions

8. Using digested food Glucose is used by cells for respiration Fatty acids and glycerol are a source of energy to build cell membranes, make hormones and fat stores Amino acids are used to build proteins (this happens using other enzymes in the ribosomes of cells)