| A | B |
|---|
| lipids | oils and fats |
| calorie | unit of energy |
| lock and key model | model for enzyme reaction |
| enzyme | catalyst for reactions |
| amino acids | building blocks for proteins |
| substrate | specific molecule that binds to a specific enzymes |
| carbohydrate | main energy source for humans |
| proteins | polymer chains of amino acids |
| digestion | process of breaking down food to smaller units |
| hydrolysis | reaction that breaks apart molecules by adding water |
| Explain the relationship between protein eaten in a person's diet and the protein present in that person's muscle tissue. | Protein consumed in a diet is composed of amino acids assembled into protein by plants or animals. When a person eats a protein food, digestion of the protein, which begins in the stomach and is completed in the small intestine, release amino acids. These amino acids are absorbed, and some of them are incorporated into muscle tissue. Although they amy have the same molecules, the sequence of amino acids will now be different because human protein is forming. |
| All enzymes are proteins. What happens to any enzymes present in food? | Enzymes are digested in the same way that other proteins would be digested. Pepsin begins the digestion in the stomach, producing amino acid chains. Proteases in the small inestine further digest the amino acid chains, yielding individual amino acids that are available for absorption and incorporate into protein. |
| Explain the difference between an ionic bond and a covalent bond. | An ionic bond forms between two charged ions, one positive and the other negative, when one atom gives up electrons to form a positive ion and a second atom accepts electrons to form a negative ion. In contrast, covalent bonds involve the sharing of electrons between atoms. |
| What is the relationship between digestion and hydrolysis? | Digestion is the process of breaking down food into smaller molecules that the body can absorb. Many of the invidiual reactions in the digestion of carbohydrates, fats, and proteins involve hydrolysis. Hydrolysis occurs when a large molecule is split into smaller molecules and the H+ and OH- from water attch to the smaller molecules. |
