This key facts covers Key Facts: Digestive Enzymes within Enzymes in Digestion for GCSE Biology. Enzyme structure and function, digestive enzymes, factors affecting enzyme activity, lock and key model, and practical investigations It is section 12 of 19 in this topic. Use this key facts to connect the idea to the wider topic before moving on to questions and flashcards.
Key Facts: Digestive Enzymes
- Amylase breaks down starch → maltose (found in saliva and pancreas)
- Pepsin breaks down proteins → smaller polypeptides (shorter protein chains) (works in acidic stomach)
- Trypsin breaks down proteins → smaller polypeptides and amino acids (works in alkaline small intestine)
- Lipase breaks down lipids → fatty acids + glycerol (pancreas and small intestine)
- Bile emulsifies fats and neutralizes stomach acid (not an enzyme but crucial for digestion)
- Enzymes are specific - each enzyme only works on its particular substrate
- Enzyme activity is affected by temperature, pH, and concentration
Practice questions for Enzymes in Digestion
What are enzymes?
Explain the effect of increasing temperature on enzyme activity.
Quick recall flashcards
What does lipase do?
Breaks down lipids (fats) into fatty acids and glycerol. Produced by pancreas, works in small intestine.
What is an enzyme?
A biological catalyst that speeds up chemical reactions by lowering activation energy. Enzymes are proteins with specific 3D shapes.