1. Ketones are formed by the breakdown of which substances?
Fats for energy a process called ketosis
2. Hyperglycemia stimulates the secretion of which substance from the pancreas? Insulin
3. Hypoglycemia stimulates the secretion of which substance from the pancreas? Glucagon
4. What type of assay was used to measure plasma glucose and ketone levels? glucose, oxidase, peroxide, dianisidine
5. 5. What type of assay was used to measure plasma insulin and glucagon levels? glucose, oxidase, peroxide, dianisidine
6. When was the blood glucose concentration the highest? Immediately after the meal
7. Why was blood glucose concentration the highest at this time? Food and beverage intake
8. When was insulin concentration at its highest?
1-3 hour after meal
9. What effect will the high concentration of insulin have on the blood glucose levels? Insulin will lower the blood glucose level to normal. 1
0. When was the glucagon concentration at its highest?
Before the meal(Fasting)
11. How does glucagon affect blood glucose levels?
Glucagon causes the liver to convert stored glycogen into glucose, which is released into the bloodstream. High blood glucose levels stimulate the release of insulin.
12. Sucrase splits sucrose into _________ and __________. glucose and fructose
13. Sucrase is found in which part of the GI tract? stomach
14. Regarding the effect of temperature on enzyme activity, what was the independent variable? Temperature
15. State the optimum pH for sucrase activity.
PH of 6
16. What happens to the activity of sucrase as the pH becomes more alkaline?
17. Compare optimal temperature for sucrase activity to body temperature. Sucrase temperature is more active when it close to body temperature.
18. How would a slight fever affect sucrase activity? Increase the sucrose activity.
19. Referring to the table above, specifically state where in the intestine sucrase is likely most active. duodenum
20. Salivary amylase, an enzyme in saliva that breaks down starch, has an optimal pH of 6.7- 7.0. Explain why salivary amylase is active in the mouth, but becomes inactive in the stomach. Salivary amylase is an enyme that’s active in the mouth in order to break down starch into glucose it carries it function out in the environment where the PH is 6.7- 7.0 however activity decreases are the PH changes which is the stomach where the environment is more acidic.