Benedict's test for reducing sugars (glucose)

Enzyme characteristics:
B3 Enzymes / B4 Nutrition (4.1 Nutrients only)
Elements
Calcium
Minerals x x x
Iron
C
D
Importance to body Deficiency symptoms
Vitamins x x x
Proteins: amino acids to proteins Biuret test for protein
Importance of dietary fibre Importance of water in
diet
Vitamins and minerals
Micronutrient
Food Sources
Fats: fatty acids and glycerol to fats and oils Emulsion fat test
Annotated diagrams
Importance to body
Food sources Food tests
Carbohydrates: simple sugars to starch / glycogen
Iodine Starch test
B3 Enzymes:
Enzyme definition:
Effect of pH and temperature on enzyme activity:
annotated graphs:
Yoghurt production
Bacterium:
Equation:
Waste product effects on milk:
>
>
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Effect of temperature on process:
Enzyme substrate complex diagram annotated
Nutrition definition:
Form 9 Revision







Amino acids Polypeptide chain - a short
chain of amino acids
Protein - a long chain of
amino acids.

Fats (triglycerides) Glycerol Fatty acids







Glucose
molecules
Maltose
sugar Starch & glycogen


2 7
A
B
D
C
A 0C-20C low kinetic energy few successful
collisions
B 20C-40Cincreased kinetic energy more
successful collisions rate rx doubles every 10C
C 40C- optimum temperature most successful
collisions
D above 40C enzymes active site changes shape,
substrate no longer fits enzyme denaturated
Blue curve = pepsin - pH of 2 is the optimum
pH for pepsin as it works in stomach which has
HCl; a pH of 9 will denature pepsin
Red curve = most enzymes a pH of 7 is the
optimum pH for salivary amylase which works
in mouth; a pH of 4 will denature amylase &
most enzymes e.g. lipase

Protein that acts as biological catalyst of chemical reactions; it speeds up the
reactions without being chemically changed: it can be used over & over again
To release energy through respiration for
immediate use;
Temporarily stored in liver/ muscles as glycogen;
Excess stored as fat
Carbon
Hydrogen
Oxygen
Carbon
Hydrogen
Oxygen
Carbon
Hydrogen
Oxygen
Nitrogen
Making cell membranes;
Insulation;
Long term energy storage
Growth & tissue repair;
Making enzymes;
Prevents kwashiorkor
Bread, rice, pasta,
potatoes
Sugar, honey
Vegetable oil,
butter, margarine,
cream, cheese, red
meat, egg yolks,
chocolate

Enzymes have an active site where substrate binds & undergoes a chemical reaction; each
is specific for each substrate, substrate fits exactly into this active site; they are affected by
temperature & pH, high temperatures & extreme pH denatures enzymes.
Meat, fish, beans,
eggs, nuts, lentils,
cheese
Food sample + 2drops iodine solution RESULT: + = blue/black;
- = Yellow/brown
1cm food test tube + 1cm distilled water + Benedicts solution enough
to cover food + heat tube for 3 min in 90 C water baths
RESULT: + = brick/orange; - = blue
1cm food in test tube + 2cm ethanol & shake it, pour 1cm from test
tube 1 to test tube 2 + some distilled water & shake again
RESULT: + = cloudy; - = colourless
1cm food in test tube + 1cm distilled water + drip 1cm of biuret
reagent + wait 3-5 min
RESULT: + = purple; - = blue
Lactobacillus bulgaricus
Lactose lactic acid + energy
Lowers the pH of milk milk proteins coagulate & form clumps milk separates
Clumps are called curds
Liquid part is called whey
The optimum temperature to produce yoghurt is 40C. At this temperature there is a significant growth of
bacteria which allows lactase enzyme to rapidly break down the lactose in milk into lactic acid, which
lowers its pH making it coagulate. Temperatures between 4 -30C produce no considerable change in the
pH of milk to making it coagulate, so it remains liquid & it does not has the texture of yoghurt.
Helps the alimentary canal work
properly. Stimulates peristalsis.
It helps to prevent constipation &
bowel/colon cancer.
Is used in body as solvent in which
chemical reactions take place; as a
solvent for waste matter; for
transporting substances around the
body; for keeping our body cool. A lack
of water can cause dehydration which
results in death after 3 days.


Oranges, lemons, green vegetables Needed for healing wounds, making collagen, helps to bond cells
together
Helps body to absorb calcium from blood for making bones & teeth
Scurvy (bleed gums & internal organs)
Rickets in children; brittle bones in adults
Liver, eggs, beef, dark green vegetables
Milk & other dairy products, bread
Making haemoglobin, red pigment in blood which carries oxygen
Fish liver oil, milk, butter, eggs
For bones & teeth, for blood clothing
Anaemia, not enough oxygen delivered to tissues
Brittle bones & teeth, poor blood clothing


Lock & key model