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Biology > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Define balanced diet

A

A diet that contains all the necessary biological molecules in the correct proportions

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2
Q

What are the 5 food groups, as well as dietary fibre and water?

A
  • protein
  • lipids
  • carbohydrates
  • vitamins
  • minerals
    ( water and dietary fibre must be included as well)
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3
Q

What elements are carbohydrates made out of?

A

Carbon, hydrogen and oxygen

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4
Q

What is the function of carbohydrates?

A

Provides a source of energy

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5
Q

What are the 2 carbohydrate groups?

A

Simple sugars and complex carbs (starches)

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6
Q

Examples of simple sugars

A

Glucose, fructose, sucrose

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7
Q

Examples of complex carbohydrates

A

Starch, glycogen, cellulose

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8
Q

What are carbohydrates broken down by?

A

Carbohydrases such as amylase

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9
Q

What are carbohydrates broken down into?

A

Simple sugars

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10
Q

What are some sources of simple sugars?

A

White bread, dairy products and refined sugars such as candy

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11
Q

Sources of complex carbohydrates

A

Pasta, potatoes, rice, brown bread

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12
Q

Function of protein

A

Required for the growth and repair of body tissues

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13
Q

What enzyme are proteins broken down by?

A

Protease

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14
Q

What do proteins break down into?

A

Amino acids

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15
Q

What are some sources of protein?

A

Meat, fish, eggs, spinach, beans, nuts

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16
Q

Function of lipids

A

Required for insulation and as a long term source of energy as well as being used in cell membrane

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17
Q

What enzyme breaks down lipids?

A

Lipase

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18
Q

What do lipids break down into?

A

Glycerol and 3 fatty acids

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19
Q

What are some sources of lipids?

A

Butters, oils, dairy products, eggs, fish

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20
Q

What is the function of dietary fibre?

A

Indigestible plant matter that provides roughage for the digestive tract to push against during peristalsis

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21
Q

What are some sources of fibre?

A

Fresh fruits, raw vegetables, whole grains

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22
Q

What is the function of vitamin A in the body?

A

Required to produce a light-sensitive chemical in the retina and protect the surface of the eye

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23
Q

What is the effect of vitamin A deficiency?

A

Night-blindness, damaged cornea of the eye

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24
Q

Vitamin A sources

A

Fish liver oils, margarine, butter and carrots

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25
Q

Vitamin C function

A

Required to make fibres of the body called connecting tissues that create lining tissues such as gums

26
Q

Vitamin c sources

A

Fresh fruit and veg, citrus

27
Q

What is the effect of vitamin C deficiency?

A

Scurvy

28
Q

What is the function of vitamin D?

A

Helps absorb calcium and phosphate to promote the growth of bones

29
Q

What are some sources of vitamin D?

A

Fish liver oils, sunlight

30
Q

What is the effect of vitamin D deficiency?

A

Rickets, poor teeth and bone health

31
Q

What is the function of calcium?

A

Used to make teeth and bones

32
Q

Effect of calcium deficiency

A

Rickets, poor bone and teeth development

33
Q

Calcium sources

A

Dairy products, fish and fresh vegetables

34
Q

What is the function of iron?

A

Needed for haemoglobin in red blood cells and plays a vital role in the blood’s ability to transport and absorb oxygen in the body

35
Q

Sources of iron

A

Red meat, liver, eggs

36
Q

What is the function of water in the body?

A

Necessary for blood plasma, lubrication of joints, maintaining normal body temperature and transporting excretion

37
Q

What is the test for starch?

A

Iodine solution

38
Q

What is a positive result for the starch test?

A

Colour change from BROWN TO BLUE/BLACK

39
Q

What is the test for simple sugars?

A

Benedict’s solution + heat

40
Q

What is a positive result for the test for simple sugars?

A

Colour change from BLUE TO GREEN/YELLOW/ORANGE/BRICK RED depending on how much is present

41
Q

What is the test for protein?

A

Biuret solution

42
Q

What is a positive results for the test for protein?

A

Colour change from BLUE TO PURPLE

43
Q

What is the test for lipids?

A

Ethanol

44
Q

What is the positive result for the test for lipids?

A

Colour change from CLEAR TO CLOUDY WHITE EMULSION

45
Q

What is the alternative test for lipids?

A

Sudan III stain

46
Q

What is the positive result of the Sudan III stain test?

A

Red oily layer will form on the top of the liquid, as the powder has dissolved into the lipid

47
Q

Define enzyme

A

A protein that works as a biological catalyst in metabolic reactions

48
Q

Why are enzymes important?

A

Without enzymes, metabolic reactions would occur too slowly for us to live

49
Q

How do enzymes work?

A
  • substrate will bind to enzyme’s active site to form the enzyme-substrate complex
  • the reaction occurs and the enzyme breaks down the substrate into its products
  • as its a catalyst, the enzyme’s active site remains unchanged at the end of the reaction
50
Q

Define active site

A

The space on the enzyme where the substrate binds to

51
Q

Define substrate

A

A molecule that an enzyme acts on

52
Q

Define enzyme-substrate complex

A

The enzyme and substrate bound together

53
Q

What is the effect of temperature on enzyme function

A
  • as temperature increases, so does the kinetic energy of the substrate
  • this means that more frequent collisions occur between the active site and substrate, increasing RoR
  • after a while, the temperature reaches OPTIMUM TEMPERATURE, where rate of reaction will be the highest
  • above optimum, the shape of the enzyme’s active site changes, until the substrate will no longer fit in it, becoming denatured
  • this causes RoR to decrease to 0
54
Q

What is the effect of pH on enzyme function?

A
  • different enzymes have different optimum pH, and are often found in areas of the body which have a similar/same pH to this
  • pH’s more acidic or alkaline than the optimum cause the shape of the active site to change slightly so the substrate can’t fit into it as effectively, so ROR decreases
  • if pH is too different to optimum, then the active site will change so much that the substrate no longer fits into it, and becomes denatured. Here ROR becomes 0
55
Q

Describe how to set up and do the enzyme and pH experiment

A
  • add: 5cm3 hydrogen peroxide, 10cm3 pH buffer, 5 drops of universal indicator + 2 drops fairy liquid to a measuring cylinder and swirl it gently to combine
  • add 2 pipettes of mashed potato suspension to start the reaction
56
Q

What is the function of pH buffer?

A

pH buffers are solutions of salts that resist changes in pH. Different pH buffers can be used to maintain different pH

57
Q

What was the colour of the indicator at pH four?

A

Yellow

58
Q

What was the colour of the indicator at pH 7?

A

Light green

59
Q

What is the colour of the indicator at pH 10?

A

Blue/navy blue

60
Q

What were the variables in the pH experiment?

A
  • Control = temperature, type/age of potato, type of enzyme
  • independent = pH
  • dependent = rate of reaction by measuring volume of oxygen produced in 30s/1 min
61
Q

Explain each part of CORMMSS

A

C = Change - what values will u change and how u will change them
O = organism - give details on how organisms will be standardised (e.g same mass)
R = repeats - repeat whole experiment 3 times
M = measure 1
M =measure 2
S = same 1
S = same 2

Biology (6 decks)

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