Organisation, digestion and enzymes

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By the end you’ll be able to

Describe the levels of organisation (cell, tissue, organ, organ system) and the organs of the human digestive system and their functions
Explain enzyme action using the lock-and-key model, and how temperature and pH affect the rate of reaction, including denaturation of the active site

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Name the digestive enzymes (carbohydrases such as amylase, proteases, lipases), where they are produced and their products, and explain the two roles of bile (emulsifying fats and neutralising stomach acid)

Required practicals: carry out food tests (Benedict’s, iodine, biuret, ethanol emulsion) and investigate the effect of pH on the rate of amylase activity, calculating rate as 1/time

Describe how the products of digestion are absorbed and used to build new carbohydrates, lipids and proteins; (Cambridge) balanced diet and deficiency diseases

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