Life processes (Biological

Unit B2B molecules, enzymes and

digestion)

Target as a
Target Notes
question

2.7 identify the Name the elements

chemical in: Carbon, hydrogen and oxygen (CHO)
elements present Carbohydrates
in carbohydrates,
proteins and
Proteins Carbon, hydrogen, oxygen and nitrogen (CHON)
lipids (fats and
oils)
lipids (fats & oils). Carbon, hydrogen and oxygen (CHO)

Draw a
Basic unit = glucose
carbohydrate
2.8 describe the molecule and name
structure of Starch = many glucose
the smaller basic
carbohydrates, Maltose = two glucose
units.
proteins and
lipids as large
molecules made Draw a protein
up from smaller molecule and name
basic units: the smaller basic Basic unit = amino acid
starch and units.
glycogen from
simple sugar;
protein from
amino acids; lipid Draw a lipid
from fatty acids molecule and name
and glycerol the smaller basic Basic unit = 3 x fatty acids, 1 x glycerol
units.

Describe the test Add Benedict’s solution and heat.

for glucose. Colour change from blue  brick red.

Describe the test Add iodine solution.

2.9 investigate for starch. Colour change from brown  blue/black.
food samples for
the presence of
glucose, starch,
protein and fat Describe the test
for proteins.

Describe the test

for fats.

2.10 understand
the role of
enzymes as What are enzymes? Speed up chemical reactions, biological catalysts, made from protein, not used up in a
biological reaction.
catalysts in Draw a diagram of
metabolic an enzyme. Diagram to include substrate and active site.
reactions

2.11 understand
Give two factors
how the
that affect the Temperature and pH
functioning of
activity of enzymes.
enzymes can be
affected by
changes in Explain how the
Activity is… low
temperature, activity of enzymes
This is because… Enzymes and their substrate have low kinetic energy, they are
including is affected by low
moving slowly, colliding rarely and so have a low reaction rate.
changes due to temperatures
change in active
site Explain how the
activity of enzymes Activity is… high
is affected by This is because… Enzymes and their substrate have high kinetic energy, they are
moderate moving quickly, colliding often and so have a high reaction rate.
temperatures

Explain how the Activity… low

activity of enzymes This is because… Kinetic energy is high BUT enzymes stop working because they are
is affected by very denatured (the shape of their active site changes) and cannot bind to the substrate
high temperatures anymore.

 Independent variable: temperature.

  Dependent variable: Time taken for starch to break down (colour change from
 black to orange).
  Control variables: pH, concentration of starch, concentration of amylase, drops
of iodine and amylase solution.
  Expected results: The colour change will occur fastest around the optimum
temperature.

2.12 investigate Clearly state the:

how enzyme Independent
activity can be Dependent
affected by Control
changes in variables
temperature Expected
results

2.13 understand
how enzyme
function can be Explain how the
affected by activity of enzymes The shape of the enzyme changes when the pH is not optimum and therefore the
changes in pH is affected by very substrate does not fit into the active site as well.
altering the high or low pH:
active site

Clearly state the:

2.14 investigate
 Independent
how enzyme
 Dependent
activity can be
Control
affected by
variables
changes in pH
Expected results
2.24 understand
that a balanced
diet should
include
appropriate Name the seven
proportions of components of a
carbohydrate, balanced diet.
protein, lipid,
vitamins,
minerals, water Give sources and
and dietary fibre functions of:
2.25 identify
sources and Carbohydrates?
Carbohydrates, Protein, Fats, Vitamins, Minerals, Fibre, Water
describe Lipids?
functions of Protein?
carbohydrate, Vitamin A?
protein, lipid Vitamin C?
(fats and oils), Vitamin D?
vitamins A, C and Calcium?
D, the mineral Iron?
ions calcium and Water?
iron, water and Dietary fibre
dietary fibre as
components of
the diet

2.26 understand What unit is energy

Joules (J).
how energy measured in?
requirements
vary with activity
levels, age and What happens if
pregnancy you take in more
It is important to take in the right amount of energy for your body’s needs. If you take
energy that you
in too much energy, you will store it as fat (cause obesity).
expend?

What happens if
you take in less
energy that you
With too little energy from your food, you will lose weight (malnutrition).
expend?

Name three things

that affect a
person’s energy
requirements.
Age, how active you are, pregnancy.
Explain why
increased activity
More activity means more muscle contraction which requires more energy. Energy is
increases energy
released from glucose in respiration
requirement
2.27 describe the Describe the ● The mouth carries out mechanical digestion through chewing.
structure and function of the ● The food is mixed with mucus in saliva to soften the food and enable
function of the mouth (3 things) swallowing
human ● The food is mixed with amylase enzyme breaks down starch to maltose.
alimentary canal
and describe in
Describe the
outline the ● Brings food from the mouth to the stomach by peristalsis
function of the
functions of the
oesophagus
mouth,
oesophagus, ● Churning (contractions of the muscular wall of the stomach)
stomach, small mechanically digests the food.
intestine Describe the ● Pepsin enzyme chemically breaks down protein in the food.
(duodenum and function of the ● Hydrochloric acid is produced which destroys any bacteria.
ileum), large stomach (3 things)
intestine (colon
and rectum) and ● More enzymes such as maltase and protease are made here.
pancreas ● The small intestine absorbs small soluble digested molecules into the
Describe the bloodstream.
function of the ●
small intestine (two
 things) ● The long and folded nature of the small intestine wall also give it a large
surface area for absorption
● Villi cover the inside of the small intestine wall giving it a large surface area
which many molecules can diffuse through into the blood.
Give three ways
that the small
intestine is adapted
for the function

Large intestine?

● This absorbs water from undigested food, producing faeces.

Pancreas?

● This produces the enzymes lipase, amylase and protease.

● This releases these enzymes into the small intestine via a duct.
2.28 understand ● Peristalsis: the contraction of muscle in the intestine wall behind a bolus of food
how food is (ball of food). This pushes the bolus through the intestine.
moved through ● Food is moved the digestive system by a process known as peristalsis.
the gut by ● This is the contractions of two sets of muscles in the walls of the gut. One set
What is peristalsis?
peristalsis runs along the gut (longitudinal), while the other set circles it (circular).
● Their wave-like contractions create a squeezing action, moving the food down
the gut.

Enzymes work as a biological catalyst in metabolic reactions.

2.29 understand
Digestive enzymes are involved in the chemical digestion of large insoluble food
the role of
molecules into small soluble molecules that can be absorbed across the wall of the
digestive small intestine into the blood.
enzymes to What are digestive
enzymes?
include the
MACROMOLECULE: SMALL MOLECULES:
digestion of
Name the enzyme (Protease)
starch to glucose
by amylase and that digests protein Proteins -----------------------------------------> Amino Acids
to amino acids (Lipase)
maltase, the
digestion of Lipids --------------------------------------------> Fatty acids + glycerol
proteins to Lipids to fatty acids (Carbohydrase)
amino acids by and glycerol. Carbohydrates ----------------------------------> Simple sugars
proteases and (Amylase) (Maltase)
the digestion of What reaction does Starch -------------------------------------------> Maltose -------------→ Glucose
lipids to fatty carbohydrases
acids and catalyse?
Digestive enzymes are extracellular. They work outside of a cell.
glycerol by
lipases What reaction does
amylase catalyse? Active site= the location on the enzyme where the substrate binds
Substrate= the substance that the enzyme ‘acts on’.

2.30 understand Kimberley

that bile is
produced by the Bile is produced by the liver.
liver and stored Where is bile
in the gall produced?
bladder And then stored in the gall bladder.
2.31 understand Where is bile
the role of bile in stored? It has two function:
neutralising Neutralises stomach acid: Enzymes in the small intestine work best in neutal / alkaline
stomach acid and conditions but the food is acidic after being in the stomach. Bile is alkaline and so
What are the two
emulsifying lipids when it is released into the small intestine it enables the enzymes to work.
functions of bile?
Bile also emulsifies fat; Fat is broken into small droplets. This gives the fat larger
surface area, which means that it is easier for lipases to work.

What are villi? Villi are located in wall of the small intestine
They are finger-like extensions
2.32 understand
how the small Name four ways
They are adapted by
intestine is they are adapted
- Create a larger surface area, to maximise absorption of nutrients.
for the absorption
adapted for of food. - Walls of villi are one cell thick reducing the distance for diffusion. So
absorption, nutrients can pass through and be absorbed easier.
including the - Lots of capillaries allow more glucose and amino acids to be absorbed into
structure of a blood
- The lacteal absorbs fatty acids and glycerol.
villus

2.34 investigate Independent variable: type of sample

the energy Dependent variable: temp. change of water -> energy content of food
content in a food
Control variables: vol. of water, temp. of room and distance between burning food
sample
and boiling tube with water
Control experiment: done with just boiling tube of water at an angle
Apparatus:
- 1 measuring cylinder - 1 retort stand/clamp
- 1 balance - 1 mounted needle
- 1 Bunsen burner - 1 heating mat
- 1 thermometer - Calculator, notebook.pen
- 1 boiling tube
- Food samples: corn curls, crispbread, dry pasta (4 each for 4 trials)
Method:
1. Set up retort stand/clamp such that the boiling tube can be supported when
placed at an angle
2. Measure 20 of water using a measuring cylinder
3. Pour the water into the boiling tube
4. Secure the boiling tube on the retort stand/clamp
5. Place the thermometer into the boiling tube, Record initial temp. of water
6. Using a balance, find the mass of a piece of crispbread. Record this for
Describe an calculation later
experiment to 7. Spear the crispbread on the end of the mounted needle
investigate the 8. Place the Bunsen burner on a heating mat and turn it on
energy content in a 9. Hold the crispbread on top of the flame until it catches fire
food sample 10. Hold the burning food under the boiling tube -> flame heats up water
11. Repeat steps 9-10 until the food no longer burns (relight each time the
flame goes out)
12. Stir the water gently using the thermometer so heat is evenly distributed
13. Measure/record final temp. of water
14. Repeat steps 2-13 with other food samples (including remaining crispbread)
for repeated trials
15. Calculation for energy content:
J/g= (Final temp.- initial temp) × 20g (water) × 4.2 (J/℃) / mass of food (g)

Average energy content can be calculated with each sample with repeated trial