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A Level Food Science > 2.1 How Are Nutrients Structured > Flashcards

2.1 How Are Nutrients Structured Flashcards

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1
Q

What elements make up proteins?

A

Carbon, hydrogen, oxygen, nitrogen, phosphorus, and sulphur

These elements are arranged into amino acids.

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2
Q

What are the building blocks of proteins?

A

Amino acids

In humans, there are 20 different amino acids.

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3
Q

What type of bond forms between amino acids to create proteins?

A

Peptide bonds

Peptide bonds form from a condensation reaction between two amino acids.

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4
Q

What is the primary structure of a protein?

A

A polypeptide chain

The primary structure is the first level of protein structure.

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5
Q

What are the two types of secondary structures in proteins?

A

Alpha helix and beta pleated sheet

These structures are held together by hydrogen bonds.

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6
Q

What types of bonds stabilize the tertiary structure of a protein?

A

Disulphide, ionic, and hydrogen bonds

The tertiary structure is the three-dimensional shape of a protein.

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7
Q

What is the quaternary structure of a protein?

A

Two or more tertiary structures folded together

This structure represents the final assembly of multiple polypeptide chains.

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8
Q

Fill in the blank: The R-group in amino acids is a _______ that makes amino acids different.

A

side chain

The R-group varies among different amino acids.

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9
Q

What is formed when amino acids join together?

A

Long polypeptide chains

These chains fold to form compact proteins.

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10
Q

True or False: Amino acids are identical and do not vary in structure.

A

False

Amino acids differ due to their unique R-groups.

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11
Q

What happens to proteins when temperature, pH, or mechanical action is applied?

A

Proteins are denatured, causing them to unravel.

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12
Q

How are proteins digested?

A

Enzymes break up peptide bonds, releasing amino acids.

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13
Q

What are high biological value proteins (HBV)?

A

HBV proteins contain all essential amino acids the body needs and are usually found in animal protein sources and soya products.

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14
Q

What are low biological value proteins (LBV)?

A

LBV proteins are missing one or more essential amino acids and are usually plant sources.

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15
Q

What is protein complementation?

A

LBV proteins need to be eaten with another LBV protein to make it a HBV protein, providing missing amino acids.

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16
Q

What are some sources of protein in my dishes?

A

Eggs in ravioli, bean burger, and tart filling; ricotta, butter, and parmesan in ravioli; milk, cannellini beans, and kidney beans in bean burger; hazelnuts in tart.

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17
Q

How does the bean burger achieve high biological value?

A

Using two types of beans and eating the burger with a bread bun utilizes protein complementation.

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18
Q

What are lipids made of?

A

Lipids are made up of carbon, hydrogen, and oxygen, arranged into triglycerides.

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19
Q

What is the structure of triglycerides?

A

Triglycerides consist of a glycerol molecule and 3 fatty acids.

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20
Q

What types of fatty acids exist?

A

Fatty acids can be saturated (no double bonds) or unsaturated (with double bonds).

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21
Q

What is the effect of the shape of fatty acids?

A

The shape affects properties such as plasticity and melting points.

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22
Q

What are the characteristics of saturated fatty acids?

A

They have a straight carbon chain, are solid at room temperature, and have a high melting point.

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23
Q

What are cis and trans fatty acids?

A

Cis fatty acids have hydrogens on the same side of the double bond, while trans fatty acids have hydrogens on opposite sides.

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24
Q

What are essential fatty acids?

A

Fatty acids that must be consumed as the body cannot produce them, needed for brain development and cell membranes.

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25
How are fats digested and transported in the body?
Fats are digested by enzymes and absorbed as lipoproteins.
26
What causes rancidity in fats?
Rancidity occurs when fats are exposed to oxygen and break down through oxidation.
27
What happens to unsaturated fatty acids during oxidation?
They are more easily oxidised due to double bonds, leading to the formation of reactive chemicals.
28
What are some sources of fat in my dishes?
Ricotta, butter, and parmesan in ravioli; milk in burger bun; vegetable oil for cooking burgers.
29
What are carbohydrates made of?
Carbohydrates are made up of carbon, hydrogen, and oxygen.
30
What are the two types of carbohydrates?
Simple (sugars) and starchy (polysaccharides).
31
What are monosaccharides?
Single sugars such as fructose, glucose, and galactose.
32
What are disaccharides?
Formed when two monosaccharides join by a condensation reaction, forming glycosidic bonds.
33
What are polysaccharides?
Complex carbohydrates made up of many glucose molecules, insoluble in cold water.
34
What is starch composed of?
Starch is made up of amylose and amylopectin, both polymers of glucose.
35
What is dextrin?
Produced on bread when dry heat is used, changing the starch molecules.
36
What is cellulose?
Cellulose is a polymer of glucose, not branched, arranged into long straight chains providing strength. It is made up of beta glucose, an isomer of glucose, which humans can't digest.
37
What is pectin and its use?
Pectin is found in plant cell walls and is used to make gels such as jam. The amount of sugar and temperature has to be right for pectin to set.
38
What role does riboflavin play?
Riboflavin acts as a precursor in a range of enzymes.
39
What is niacin made up of?
Niacin is made up of two vitamins: nicotinic acid and nicotinamide.
40
What is pantothenic acid converted into?
Pantothenic acid is converted into coenzyme A.
41
What is biotin needed for?
Biotin is a coenzyme needed for production of fatty acids and glucose.
42
What is glycogen and its function?
Glycogen is used to store glucose in the liver and muscles. When energy is needed, it is broken down into glucose.
43
What is folate needed for?
Folate is needed for the production of red blood cells.
44
What is cobalamin?
Cobalamin is a coenzyme involved in metabolism.
45
How are carbohydrates digested?
Carbohydrates are digested in the mouth and small intestine, broken down by hydrolysis by enzymes including amylase.
46
What are sources of carbohydrates?
Sources of carbohydrates include pasta, bread, buns, sweet potato wedges, and pastry, which are starchy carbohydrates. Hazelnut praline and dark chocolate are simple carbohydrates.
47
What is non-starch polysaccharide (NSP)?
Non-starch polysaccharide is a mixture of substances such as cellulose that can't be digested by humans in the small intestine. Fibre can be soluble or insoluble.
48
What is soluble fibre?
Soluble fibre dissolves in water, making waste thicker and easier to pass.
49
What is insoluble fibre?
Insoluble fibre passes through the gut without dissolving or being absorbed, adding bulk to waste for removal from the body.
50
What are sources of fibre?
Sources of fibre include hazelnuts, kidney beans, cannellini beans, and spinach.
51
What are the components of water molecules?
Water molecules are made up of one oxygen and two hydrogens (H2O).
52
What is intracellular fluid?
Intracellular fluid includes all the water in a cell.
53
What is extracellular fluid?
Extracellular fluid includes all the water outside a cell.
54
What is transcellular fluid?
Transcellular fluid includes fluids within eyes and joints.
55
What regulates water intake?
The body has a thirst mechanism that regulates water intake, activated when body fluids are below normal functional levels.
56
What triggers the thirst mechanism?
The thirst mechanism comes from a thirst centre in the hypothalamus, triggered when electrolytes such as sodium become too concentrated.
57
What are sources of water?
Sources of water include water in spinach and in milk.
58
What is vitamin A?
Vitamin A is a fat-soluble, unsaturated, long-chain alcohol found in the form of retinol in the body and stored in the liver.
59
What are sources of vitamin A?
Sources of vitamin A include sweet potato, ricotta, butter, milk, parmesan, eggs, spinach, dark chocolate, hazelnuts, kidney beans, and cannellini beans.
60
What is vitamin D?
Vitamin D is a fat-soluble vitamin; all forms are sterols, with cholecalciferol being the main form in the body.
61
How is vitamin D produced?
Ultraviolet light from the sun stimulates provitamin D just under the skin to convert to cholecalciferol.
62
What are sources of vitamin D?
Sources of vitamin D include egg, ricotta, butter, milk, and parmesan.
63
What is vitamin E?
Vitamin E is a fat-soluble vitamin with the chemical name tocopherol, used as an antioxidant in the body.
64
What are sources of vitamin E?
Sources of vitamin E include ricotta, milk, parmesan, butter, eggs, spinach, kidney beans, cannellini beans, and hazelnuts.
65
What is vitamin K?
Vitamin K is a fat-soluble phylloquinone used for blood clotting.
66
What are sources of vitamin K?
Sources of vitamin K include eggs, milk, butter, parmesan, ricotta, and spinach.
67
What are the vitamin B groups?
Vitamin B groups are all water-soluble vitamins.
68
What is the role of thiamine?
Thiamine acts as a coenzyme called thiamine pyrophosphate.
69
What role does Riboflavin play in the body?
Riboflavin acts as a precursor in a range of enzyme reactions.
70
What are the two components that make up Niacin?
Niacin is made up of two vitamins: nicotinamide and nicotinic acid.
71
What is Pantothenic acid converted into?
Pantothenic acid is converted into coenzyme A needed for metabolism of macronutrients in respiration.
72
What is Biotin necessary for?
Biotin is a coenzyme needed for the production of fatty acids.
73
What is Folate needed for?
Folate is needed for the production of red blood cells.
74
What is Cobalamin involved in?
Cobalamin is a coenzyme involved in the metabolism of proteins, lipids, and carbohydrates in cells.
75
What are some sources of B vitamins?
Sources of B vitamins in my dishes include kidney beans, cannellini beans, eggs, butter, parmesan, ricotta, milk, spinach, and hazelnuts.
76
What is another name for Vitamin C?
Vitamin C is also known as ascorbic acid.
77
Is Vitamin C water soluble?
Yes, Vitamin C is water soluble and cannot be made in the body.
78
What is the most important form of Vitamin C?
The most important form of Vitamin C is L-ascorbic acid, which has a structure related to glucose.
79
What is a source of Vitamin C in my dishes?
A source of Vitamin C in my dishes is spinach.

A Level Food Science (5 decks)

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