what happens to the food that we eat?. it breaks down into…. carbohydrates proteins fats nucleic...
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What happens to the food that we eat?
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IT BREAKS DOWN INTO….Carbohydrates
Proteins
Fats
NUCLEIC ACIDS!
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How does this happen?
• The changes that food molecules undergo are called reactions
• Reactions happen all the time in our body
• For a reaction to occur there has to be a certain amount of energy
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Lactose Intolerance
• What does it mean to be lactose intolerant?
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Lactose Intolerance
• What does it mean to be lactose intolerant?
– Being lactose intolerant means you are missing a protein that helps you digest the lactose sugar
– Since your body cannot break down the sugar, then you can get sick
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Enzymes
• Enzymes are proteins that help molecules react with one another
– Ex: Lactase is the enzyme that breaks down lactose
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Demo Time!!!
• I put yeast (the stuff you use to make bread) and hydrogen peroxide in this graduated cylinder
• Yeast contains an enzyme catalase that helps break down hydrogen peroxide into two different molecules- water and oxygen!
• What are we seeing????
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Enzymes
• Enzymes are catalysts that speed up chemical reactions
• This works by lowering the amount of energy needed for a reaction to occur
• The amount of energy needed for a reaction to occur is called the activation energy
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Enzymes – super special proteins
Enzymes speed up chemical reactions. They are also called catalysts.
Almost every reaction in your body is controlled by an enzyme!
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Enzymes
• Each enzyme has an active site where a molecule can bind
• The molecule that binds to the enzyme is called the substrate
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Enzyme specificity• Enzymes are specific to a particular reaction
• Each enzyme binds to one particular substrate
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How does the environment affect enzymes?
• Extremely high temperatures or acidic environments can damage enzymes
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What happens when an enzyme is denatured?
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What does this mean?
• It means that each enzyme operates best at a certain temperature and pH
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AMYLASE: breaks down starch in your mouth and stomach
LIPASE: breaks down fats
PEPSIN: breaks down proteins