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Мұғалім: Есенгалиева Айгүл Төлепқызы

«Әулиекөл ауданы әкімдігінің білім бөлімінің

№2 Аманқарағай орта мектебі» ММ

(9 сынып биология пәні)

Emulsification of fats

Дайындаған: Есенгалиева Айгүл Төлепқызы

биология

«Әулиекөл ауданы әкімдігінің білім бөлімінің

№2 Аманқарағай орта мектебі» ММ

(9 сынып)

Matching

Enzyme

Gland

pH

Temperature

used to express the acidity or alkalinity (basic) of a solution

molecules that speed up the reactions

a measure of the warmth or coldness of an object

a group of cells, or organ producing a secretion

Answer the questions

1 . What are enzymes?

2. Which glands secrete enzymes?

3. Which enzyme breaks down starch?

4. Where is amylase found?

5. What factors affect enzyme activity ?

Digestive glands secrete enzymes. They join with large food molecules by their active site, then divide it into small molecules .

For example, amylase is an enzyme found in saliva. It breaks down starch.

Different factors affect the enzyme activity, like temperature and pH. Each enzyme has its specific optimum temperature and pH.

ion mulsiEficat fo tsfa

E-1 M-2 U-3 L-4 S-5 I-6 F-7 I-6 C-8 A-9

T-10 I-6 O-11 N-12

Emulsification of fats

You will: :

investigate the process of emulsification of fats by the action of bile.

STQ

Human body consists of about 70% water. Lipids are insoluble in water, how your body cells take in lipids?

PRONUNCIATION

bile - өт / желчь;

condiment - д ə мдеуіш

droplets - тамшылар

gallbladder - өт қабы

insoluble - ерімейтін

pour - құю

solubility - ерігіштік

Key terms

Emulsification - the breakdown of large fat droplets into smaller droplets.

Text

The key issue in the digestion and absorption of fat is solubility. Fats are

hydrophobic, which means they are insoluble in water. They don’t mix well with