1. Where are protease enzymes produced?
2. Under what conditions will pepsin work best?
3. Why does your stomach produce a thick layer of mucus?
4. Where does the majority of aerobic respiration occur?
5. What is the name of the enzyme that breaks down starch?
6. What happens to the activity of most enzymes as the temperature increases to 40oC?
7. What is the term given to the minimum amount of energy required for a reaction to occur?
8. What are enzymes made up of?
9. Under what conditions will lipase's work best?
10. Where is bile produced?
11. What is another name for the process of breaking up larger molecules of food?
12. What does bile do?
13. Where is bile stored until it is needed?
14. Why do mitochondria have folded inner membranes?
15. Where is amylase produced?
16. What is the name of the enzymes which digest fats?
17. Which food group gives us lots of energy?
18. What are the reactants involved in respiration?
19. What is the name of the area the enzyme to which the substrate attaches?
20. What is the name of the enzymes which break down proteins?
21. Where does food travel to after the stomach?
2. Under what conditions will pepsin work best?
3. Why does your stomach produce a thick layer of mucus?
4. Where does the majority of aerobic respiration occur?
5. What is the name of the enzyme that breaks down starch?
6. What happens to the activity of most enzymes as the temperature increases to 40oC?
7. What is the term given to the minimum amount of energy required for a reaction to occur?
8. What are enzymes made up of?
9. Under what conditions will lipase's work best?
10. Where is bile produced?
11. What is another name for the process of breaking up larger molecules of food?
12. What does bile do?
13. Where is bile stored until it is needed?
14. Why do mitochondria have folded inner membranes?
15. Where is amylase produced?
16. What is the name of the enzymes which digest fats?
17. Which food group gives us lots of energy?
18. What are the reactants involved in respiration?
19. What is the name of the area the enzyme to which the substrate attaches?
20. What is the name of the enzymes which break down proteins?
21. Where does food travel to after the stomach?