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biology Flashcards

organisation of the body

1
Q

what are the three stomach tissues?

A

Glandular, muscular, epihelial

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2
Q

what does muscular tissue do?

A

contracts to churn food

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3
Q

what does glandular tissue do?

A

releases digestive enzymes and hydrochloric acid

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4
Q

what does epithelial tissue do?

A

covers the inside/outside of the stomach

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5
Q

what do the salivary glands do?

A

produces digestive juices

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6
Q

what does the liver do?

A

produces bile, neutralises stomach acids, emulsifies lipids

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7
Q

what does the stomach do?

A

digests food

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8
Q

what does the pancreas do?

A

produces digestive juices

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9
Q

what do the large intestines do?

A

absorbs waterr leaving faeces

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10
Q

what do the small intestines do?

A

digests food and absorbs soluble food, absorbs nutrients

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11
Q

define a balanced diet.

A

a balanced diet is a diet that contains the correct amounts and types of nutrients for the body to grow and stay healthy

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12
Q

what do carbohydrates do?

A

provides energy

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13
Q

what do lipids do?

A

provides enery and protects organs

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14
Q

what does protein do?

A

used for growth and repair

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15
Q

what do vitamins do?

A

keep you healthy

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16
Q

what do minerals do?

A

keep you healthy

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17
Q

what does water do?

A

used for chemical reactions

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18
Q

what is fibre used for?

A

keeps your gut muscles strong

19
Q

what are the 7 nutrients

A

carbohydrates, lipids, fibre, water, protein, vitamins, minerals

20
Q

what can eating too little lead to?

A

scurvy, rickets, malnutrition, anaemia

21
Q

what can eating too much lead to?

A

diabetes, high blood pressure, arthritis, heart disease

22
Q

name a simple carbohydrate

A

sugar

23
Q

name a complex carbohydrate

A

starch

24
Q

how do you test for sugar?

A

1) to each food sample add 5cm3 of benedicts solution
2) if it is not blue already, keep padding 5cm3 of benedicts solution
3) place the tubes iin a 400 ml beaker
4) fill the beaker 3/4 full with boiling water
5) wait 10 mins
6) remove tubes and observe colour

25
Q

how do you know if a food has sugar in?

A

blue- none
green- very low
yellow- low
orange- medium
red- high

26
Q

how do you test for starch?

A

1) add a sample of each food into a dimple tile
2) add a few drops of iodine solution to each food sample
3) if the solution turns from orange to blue/black it contains starch

27
Q

how do you test for protein?

A

1) add a small amount of your food/liquid to a test tube
2) (if its a food, add 5ml3 of water) and mix gently.
3) add a few drops of copper sulfate solution to your food solution
4) add a few drops of hydrogen peroxide solution
5) if it turns purple, it contains protein.

28
Q

how do you test for lipids?

A

1) rub some food onto filter paper
2) hold paper up to light
3) if it is translucent, it contains lipids.

29
Q

how would you normally speed up a chemical reaction?

A

increasing temperature

30
Q

why can we not just rely on this to speed up chemical reactions in the body?

A

the enzymes will denature and wont work

31
Q

what do enzymes act as?

A

catalysts

32
Q

what is a catalyst?

A

a catalyst is a substance which increases the speed of a reaction without being changed or used up in a reaction

33
Q

what is the lock and key theory?

A

the lock and key theory is when the subsrate goes into the enzyme, the enzyme then breaks the substate into different pieces.

34
Q

what is the function of the active site?

A

it is broken down or joined together

35
Q

what happens when you increase the temperature of an enzyme controlled reaction slightly?

A

increases the rate of reaction speed

36
Q

what happens if you change the temperature of an eznyme controlled reaction too much?

A

the enzyme denatures which means the enzyme cant fit the subsrate in the active site, there is also more kinetic energy

37
Q

where is pepsin found?

A

stomach

38
Q

what is the optimum pH of a pepsin and how does this link to where it is found in the body?

A

pH2, an enzyme used to break down in the stomach works best at pH2, well suited to acidic conditions.

39
Q

define digestion

A

digestion is the breakdown of large insoluble food molecules into smaller soluble food molecules that can be absorbed into the blood.

40
Q

what does starch break down into?

A

starch needs amylase to break down into glucose

41
Q

what does protein break down into?

A

protein needs protease to break down into amino acids

42
Q

what do lipids break down into?

A

lipids need lipase to break down into glycerol and fatty acids.

43
Q

where is amylase, lipase and protease produced?

A

the pancreas

44
Q

what is the function of bile?

A

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