1.3.2 Enzymes in Digestion

• Enzymes speed up chemical reactions by lowering the activation
• Enzyme activity can be affected by factors like temperature, pH, and the presence of inhibitors
• Where is salivary amylase produced in the body?

  Saliva
• Enzymes speed up chemical reactions by lowering the activation energy required.
• Order the enzymes involved in carbohydrate digestion according to their substrate and product:

  1️⃣ Salivary amylase: Complex carbohydrates to maltose

  2️⃣ Pancreatic amylase: Complex carbohydrates to maltose

  3️⃣ Maltase: Maltose to glucose

  4️⃣ Lactase: Lactose to glucose and galactose
• What is the main enzyme involved in lipid digestion?

  Lipase
• The digestion of proteins involves enzymes called proteases
• What are the products of lipid digestion by lipase?

  Fatty acids and glycerol
• Pepsinogen is the active form of pepsin.

  False
• What is the optimal pH range for pepsin activity?

  pH 1-2
• What are enzymes defined as in biological systems?

  Biological catalysts
• Are enzymes consumed during the reactions they catalyze?

  No
• Enzymes play a crucial role in processes such as DNA replication and cellular respiration.


  True
• What are enzymes classified as in biological systems?

  Biological catalysts
• Enzymes play roles in processes like digestion, metabolism, DNA replication, and cellular respiration.
• Enzymes are highly specific and only catalyze reactions involving particular substrates.

  True
• Arrange the following properties of enzymes in a logical order of their importance:

  1️⃣ Specificity

  2️⃣ Reusability

  3️⃣ Sensitivity

  4️⃣ Regulation
• Lactase breaks down lactose into glucose and galactose
• Enzymes are consumed during the reactions they catalyze

  False
• Salivary amylase is found in saliva and breaks down starch into maltose.

  True
• Lipase breaks down fats into fatty acids and glycerol.
• What key properties do carbohydrate digestion enzymes exhibit?

  Specificity and reusability
• Pepsin in the stomach begins to digest large protein molecules into smaller peptides.
• Match the enzyme with its location:

  Pepsin ↔️ Stomach

  Trypsin ↔️ Small intestine
• Lipase exhibits the key enzyme properties of specificity and reusability
• The acidic conditions in the stomach convert pepsinogen into its active form, pepsin
• Enzymes lower the activation energy required for a reaction to occur.
• Which enzyme in saliva begins carbohydrate digestion?

  Salivary amylase
• What are the three enzymes involved in carbohydrate digestion mentioned in the text?

  Amylase, maltase, lactase
• Which two enzymes work together to break down starch into glucose?

  Salivary and pancreatic amylase
• Lipase breaks down fats into fatty acids and glycerol
• The stomach's ability to create an acidic environment is essential for the activation of pepsin
• Enzymes such as lipase, amylase, and proteases are primarily active in the small intestine.


  True
• Enzymes are consumed during the reactions they catalyze.

  False
• Salivary amylase in the mouth starts breaking down starch into maltose
• Match the enzyme with its substrate and product:

  Salivary amylase ↔️ Starch → Maltose

  Maltase ↔️ Maltose → Glucose

  Lactase ↔️ Lactose → Glucose and Galactose
• What are the key enzymes involved in protein digestion?

  Pepsin, trypsin, chymotrypsin
• Pepsinogen requires an acidic environment to become active.

  True
• In what pH range does pepsin function most effectively?

  pH 1-2
• Proteases are enzymes involved in protein digestion.