Digestive enzymes and the molecules they make

Question 1

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 7 min 30 °C: 4 min 40 °C: 8 min 50 °C: 10 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C

Question 2

Which enzyme is described here: breaks fats down into fatty acids and glycerol?

• A. amylase (a carbohydrase)
• B. protease
• C. lipase

Question 3

A piece of bread tastes sweeter after you chew it for a long time. Why?

• A. The bread gets warmer
• B. Chewing adds sugar
• C. Amylase in saliva breaks starch into sugar
• D. Saliva contains lipase that makes sugar

Question 4

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 12 min 30 °C: 8 min 40 °C: 3 min 50 °C: 9 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C

Question 5

Which enzyme is described here: breaks proteins down into amino acids?

• A. amylase (a carbohydrase)
• B. protease
• C. lipase

Question 6

Which organ makes bile?

• A. gall bladder
• B. liver
• C. pancreas
• D. stomach

Question 7

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 10 min 30 °C: 7 min 40 °C: 4 min 50 °C: 8 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C

Question 8

Which enzyme is described here: breaks starch down into sugars?

• A. amylase (a carbohydrase)
• B. protease
• C. lipase

Question 9

Why must large food molecules such as starch be digested?

• A. They are too big to pass through the gut wall into the blood
• B. They taste bad
• C. They contain no energy
• D. They are poisonous

Question 10

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 7 min 30 °C: 2 min 40 °C: 9 min 50 °C: 10 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C

Question 11

Which enzyme is described here: breaks starch down into sugars?

• A. amylase (a carbohydrase)
• B. protease
• C. lipase

Question 12

Which organ makes bile?

• A. pancreas
• B. stomach
• C. gall bladder
• D. liver

Question 13

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 6 min 30 °C: 3 min 40 °C: 8 min 50 °C: 10 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C

Question 14

Which enzyme is described here: breaks proteins down into amino acids?

• A. amylase (a carbohydrase)
• B. protease
• C. lipase

Question 15

What does bile do in digestion?

• A. digests protein into amino acids
• B. absorbs water
• C. breaks fat into small droplets and neutralises stomach acid
• D. turns starch into sugar

Question 16

Amylase was mixed with starch at different temperatures. Iodine was used to time how long the starch took to disappear: 20 °C: 12 min 30 °C: 9 min 40 °C: 2 min 50 °C: 8 min 60 °C: starch still present after 20 min At which temperature did amylase work fastest, in °C?

Answer °C