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Chapter 8 (Digestion and Biochemistry) Study Guide Main Concepts □ I can describe the chemical nature of carbohydrates, fats, and proteins and their enzymes □ I can explain enzyme action and factors influencing that action o examples: temperature, pH, substrate concentration, feedback inhibition, competitive inhibition □ I can identify the principal structures of the digestive system o examples: mouth, esophagus, stomach, sphincters, small and large intestines, liver, pancreas, and gallbladder □ I can describe the chemical and physical processing of matter through the digestive system into the circulatory system Key Terms Carbohydrate Polymer Monosaccharide Isomer Disaccharide Dehydration synthesis Hydrolysis Polysaccharide Starch Glycogen Cellulose Triglyceride Fat Oil Phospholipid Wax Protein Amino Acid Peptide Bond Polypeptide Denaturation Coagulation Catalyst Enzyme Substrate Active Site Cofactor Coenzyme Competitive Inhibitor Feedback Inhibition Precursor Activity Allosteric Activity Amylase Peristalsis Sphincter Mucus Pepsin Ulcer Duodenum Villi Microvilli Capillary Lacteal Secretin Enterokinase Trypsin Erepsin Chymotrypsin Lipase Bile Salt Cholecystokinin (CCK) Detoxify Gallstone Jaundice Cirrhosis Colon Gastrin
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