Collagen is found in muscles, joints and skin - VCE - SSCE Chemistry - Question 4 - 2022 - Paper 1
Question 4
Collagen is found in muscles, joints and skin. It is the most abundant protein in the body. Gelatin can be made by boiling animal collagen in water for many hours. C... show full transcript
Worked Solution & Example Answer:Collagen is found in muscles, joints and skin - VCE - SSCE Chemistry - Question 4 - 2022 - Paper 1
Step 1
i. Name the chemical reaction that produces gelatin from collagen.
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Answer
The chemical reaction that produces gelatin from collagen is called hydrolysis. In this process, collagen fibers are broken down into smaller gelatin molecules through the addition of water.
Step 2
ii. Explain how consuming gelatin can be useful in increasing collagen levels in the body. In your answer, identify any chemical processes involved.
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Consuming gelatin can help increase collagen levels in the body as it provides the necessary amino acids, particularly proline and glycine, which are crucial for collagen synthesis. When gelatin is ingested, it undergoes digestion through enzyme action, breaking it down into its constituent amino acids. These amino acids are then absorbed into the bloodstream and utilized by fibroblasts, the cells responsible for producing collagen, enhancing skin elasticity and joint health.
Step 3
What is the source of the vitamin C present in the body? Justify your answer.
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The primary source of vitamin C in the body comes from dietary sources such as fruits and vegetables, especially citrus fruits, berries, and green leafy vegetables. This is crucial because the human body cannot synthesize vitamin C, making it essential to obtain it through diet to maintain adequate levels for collagen production and other metabolic functions.
Step 4
State how vitamin C can slow the rate of oxidative rancidity in some foods.
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Vitamin C acts as an antioxidant, which helps to slow the rate of oxidative rancidity by neutralizing free radicals present in food. By doing so, it helps to prevent the oxidation of fats and oils, thereby extending the shelf life and maintaining the quality of food products.