What Is the Title of the Lesson?
Crack the Code!
A–1 G –7 M – 13 S – 19 Y - 25
B–2 H–8 N – 14 T – 20 Z - 26
C–3 I–9 O – 15 U - 21
D–4 J – 10 P – 16 V - 22
E–5 K – 11 Q - 17 W - 23
F–6 L – 12 R - 18 X - 24
5, 14, 26, 25 13, 5, 19
9, 14,
4, 9, 7, 5, 19, 20, 9,
15, 14
What Is the Title of the Lesson?
Crack the Code!
Enzymes in digestion
Topic: AQA Unit 4.2
Lesson 2 Organisation – Enzymes in
Digestion
Learning Objective
• To explain how the body is organised and describe, in detail,
how digestion occurs.
Success Criteria
• To state what an enzyme is and how they are involved with
digestion.
• To explain how the three enzymes digest specific foods.
• To describe how enzymes can be denatured by changing
conditions.
Enzymes in Digestion
Copy and complete the sentences
Enzymes are , they increase the rates of a chemical reaction
without being used up. They are made of and are involved
in reactions such as and photosynthesis.
They have an where the reaction occurs. The
enters the active site and the eventually leaves
the active site.
Enzymes work like a and they are specific
to a reaction.
Enzyme changes Products
Substrate
shape slightly as
substrate binds
Active site
Substrate Enzyme/substrate Products leaving
entering complex active site of
active site of enzyme
enzyme
Enzymes in Digestion
Answers
Enzymes are biological catalysts, they increase the
rates of a chemical reaction without being used up.
They are made of proteins and are involved in
reactions such as respiration and photosynthesis.
They have an active site where the reaction occurs.
The substrate enters the active site and the product
eventually leaves the active site.
Enzymes work like a lock and key – they are specific
to a reaction.
Enzymes in Digestion
Complete a storyboard to explain how enzymes work.
Enzymes in Digestion
Why have enzymes in digestion?
To break down larger chains into smaller molecules
so they can be absorbed into the blood stream.
There are 3 types of enzymes in
digestion:
•protease;
•amylase;
•lipase.
Carbohydrase
Carbohydrase breaks down carbohydrates into smaller
sugar molecules. It is produced in the salivary glands
and the pancreas.
Amylase (an example of a carbohydrase) will breakdown
starch in the mouth and in the small intestine.
Starch molecule Sugar molecules
Carbohydrase
Digestion
Protease
Protease breaks down protein into smaller amino acid
molecules.
Protease will breakdown protein in the stomach and in
the small intestine.
Protein Amino acid molecules
molecule
Digestion
Lipase
Lipase breaks down lipids into fatty acids and glycerol
molecules.
Digestion of fat occurs in the small intestine.
Fat molecules Fatty acid molecules and
Glycerol molecules
Lipase
Questions
Using the information sheet answer the questions in full sentences.
amylase
1.What enzyme is produced by the salivary gland?
2.What enzyme breaks down protein?
protease
3.What is fat broken down into?fatty acids and glycerol
4.What enzyme works in the stomach?
protease
5.What enzymes break down food in the small intestine?
amylase, protease and lipase
6.Why is it so important to break down the large molecules?
So they can be absorbed by the small intestine into the blood.
7. Where does digestion start?
the mouth
Changing Conditions
Enzymes are very specific and will only work under certain
conditions. If the conditions change too much the enzyme will
become denatured. This means the enzymes change shape
and the active site no longer works.
Conditions that affect the enzyme include temperature
and pH.
heat
pH
normal
denatured
Describe the Graphs
As the temperature As the pH increases so
increases so does the rate of does the rate of reaction,
reaction, until it reaches the until it reaches the
optimum, when it then optimum, when the pH
becomes too hot and the becomes to high and the
rate of reaction decreases. rate of reaction decreases.
The enzymes become The enzymes become
denatured. denatured.
Exam Question
Explain how enzymes are used in the digestion of food. (6
marks)
Answers – Any Six Answers
Explain how enzymes are used in the digestion of food. (6
marks)
Some points that could be covered:
•Carbohydrase breaks down Carbohydrates into sugars.
•Amylase breaks down starch into maltose.
•Produced by the salivary glands, pancreas and small intestine.
•Lipase breaks down fats into fatty acid and glycerol.
•Produced by the pancreas and small intestine.
•Bile neutralises the stomach acid, allowing the enzymes to work better.
•Bile also emulsifies fat, breaking it down into smaller droplets, enzymes can
then break it down easier.
•Protease breaks down protein into amino acids.
•Produced by the stomach, pancreas and small intestine.
•The smaller molecules are absorbed into the blood in the small intestine.
•The villi provide a large surface area for more absorption of digested food.
Enzyme Match-Up
where it is made
enzymes food salivary gland,
protease group small intestine and
lipids pancreas
lipase
protein pancreas, small
amylase intestine
starch
stomach, pancreas,
small intestine
Extension
What does each enzyme break the larger food molecules into?
