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Lesson #11: Enzymes in digestion
Objective: - Identify the main enzymes in digestion and their functions
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Practical Label the boiling tubes A & B
Fill each tubing with 8ml of starch. Wash one of the tubes very well and place it in boiling tube A. Add 3ml of amylase solution in the other tube. Shake. Wash very well and place in boiling tube B. Place both boiling tubes in the water bath for 30 minutes. Test the water in the boiling tube for starch and glucose using iodine and benedict’s solution Record your results.
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Digestive Enzymes There are 3 main types of digestive enzymes: Enzyme
Reaction catalysed Where produced Amylase Starch → sugars Salivary glands, pancreas, small intestine Protease Proteins → amino acids Stomach, pancreas, small intestine Lipase Lipids → fatty acids + glycerol Pancreas, small intestine
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Digestive Enzymes Amylase Glucose Starch Protease Amino Acids Protein
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Digestive Enzymes Fatty Acids Fat and Glycerol Lipase Fatty Acid
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The enzyme fits over the substrate perfectly – like a key fits a lock.
Amylase enzyme Starch molecule It holds the starch molecule in place as a water molecule breaks the bond between two glucose particles
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This continues until the molecule has been broken down completely
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Digestion Summary Chemical digestion:
Salivary amylase: starch maltose Pepsin in stomach: protein peptides Pancreatic amylase: starch maltose Trypsin from the pancreas: protein peptides Lipase from the pancreas: fats glycerol + fatty acids
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What factors affect the rate of reaction of enzymes
How do you think you can speed up the rate of an enzymic reaction? (Hint: It’s the same as any other reaction!)
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