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Term 1 - Yr 11 > Biology - chemicals of life and human nutrition > Flashcards

Biology - chemicals of life and human nutrition Flashcards

(108 cards)

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1
Q

What chemical elements make up protein?

A

carbon, hydrogen, oxygen, nitrogen

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2
Q

What chemical elements make up carbohydrates?

A

carbon, hydrogen, oxygen

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3
Q

What chemical elements make up fats?

A

carbon, hydrogen, oxygen

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4
Q

How do small molecules join together to make big molecules?

A

the small molecules (monomers) come together to make big parts (polymers) through a process called polymerization e.g glucose molecules join to form starch

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5
Q

Explain the structure of protein

A

determined by the sequence of amino acids

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6
Q

Describe tests for starch

A

add iodine solution, Turns black-blue if positive, Turns yellow-brown negative

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7
Q

What is a balanced diet?

A

contains carbohydrates, proteins, fats, vitamins, minerals, fibre and water in the right proportions

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8
Q

What factors affect the dietary and energy needs of individuals?

A

age, weight, activity level

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9
Q

Describe the test for glucose

A

add Benedict’s solution,
Red - present
orange - moderate
yellow - low
green - trace
blue - none

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10
Q

describe the test for protein

A

add biuret solution,
positive is purple

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11
Q

Describe the role of water

A

a solvent in organisms

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12
Q

what does water help transport?

A

moves nutrients and oxygen through the bloodstream

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13
Q

How does water help excretion?

A

carries waste out through urine

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14
Q

What is the importance of carbohydrates?

A

Provides the body with energy

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15
Q

What are some principal sources of carbohydrates?

A

dairy products, fruit, vegetables, starchy foods

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16
Q

How does malnutrition affect the body in relation to starvation?

A

weight loss, muscle wasting, weak immune system

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17
Q

How does malnutrition affect the body in relation to coronary heart disease?

A

caused by unhealthy diets leading to the buildup of plaque in the arteries, which restricts blood flow and increases the risk of heart attacks.

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18
Q

Explain vitamin D deficiency

A

caused by not enough sun leading to weakened bones

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19
Q

Explain iron deficiencies

A

can be caused by blood loss and result in anemia

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20
Q

give 2 examples of protein malnutrition

A
  1. kwashiorkor
  2. marasmus
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21
Q

What are the main regions of the alimentary canal and associated organs.

A

mouth, esophagus, stomach, small intestion, large intestine, anus. associated with the liver, pancreas, and gallbladder

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22
Q

What happens in the moulth

A

Digestion begins

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23
Q

What happens in the esophagus?

A

Transports food to stomach

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24
Q

What happens in the stomach?

A

Breaks down food

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25
What happens in the small intestine?
absorption of digested food
26
What happens in the large intestine?
absorbs water and forms waste to stool
27
What happens in the anus?
eliminates waste
28
What happens in the liver?
produces bile
29
What happens in the pancreas?
secretes digestive enzymes
30
What happens in the gallbladder?
stores bile
31
What is mechanical digestion?
physical breakdown of food
32
What is chemical digestion?
uses enzymes to break down large, insoluble molecules into smaller, soluble ones, allowing for nutrient absorption
33
What is absorption?
movement of small food molecules and ions through the wall of the intestine into the blood.
34
Is water absorbed in the intestines?
water is largely absorbed in the small intestine but also in the large intestine
35
What is the role of bile in neutralising?
it neutralizes the acidic gastric juice and food from the stomach providing a suitable pH
36
Outline another role of bile
Bile breaks down fats, increasing the surface area for enzymes to turn them into fatty acids and glycerol.
37
What is assimilation?
movement of digested food molecules into the cells
38
Describe the structure of the villus.
Villi is tiny finger like projections that increase the surface area of the small intestine and contain lymph capillaries down their centre. The job of the lymph capillaries is to absorb fatty acids into the lymph system from the small intestine as they are close to the surface area of the villi which leads to faster absorption
39
what is the significance of the villi and microvilli
increase of the surface area of the small intestine.
40
What does capillaries do in villi?
absorb nutrients
41
What does lacteals do in villi?
absorb fat
42
Define egestion
passing out of food that has not been digested as faeces
43
What is catalyst?
substance that increases the rate of a chemical reaction and is not changed by the reaction
44
What are enzymes?
proteins which function as biological catalysts
45
explain enzyme action
enzymes bind to the substrate at their active site, forming a complex that helps break down or build up molecules.
46
explain enzyme specificity
an enzyme only works with a specific substrate because their shapes fit together like a key in a lock
47
Explain the function and effects of HCl in gastric juice
lowers the pH, helps activate pepsin .
48
Investigate and explain the effects of temperature and pH on enzyme activity
Temperature increases enzyme activity by providing more kinetic energy for collisions, an effect is it can enzyme's shape
49
What is the difference between deficiency and malnutrition?
Deficiency is to little of something Malnutrition is not the right amount of something
50
What does bile help do?
Neutralise acids
51
What are the 3 graphs?
concentration, temperature, pH
52
What is a concentration graph?
- It means no more can be added - looks like it remains constant
53
What is a temperature graph?
- Rise then drops in temperature -Rise then drops the line
54
What is a pH graph?
- Denature of either side - Looks like a mountain
55
describe the action of lipase
Lipase breaks down fat, into fatty acids and glycerol
56
What are the three main enzymes and what do they digest/ break down?
amylase - carbs , protease - protein , lipase - lipids (fats)
57
Where does amylase take place?
salivary glands and pancreas
58
Where does lipase take place?
small intestine
59
Where does protease take place?
stomach wall
60
What are 3 examples of carbohydrates?
pasta, potatoes, rice
61
What are 3 examples of protein?
nuts, meats, beans
62
What are 3 examples of fats/lipids?
cheese, oils, chocolate
63
What are faeces?
a combination of indigestible food, bacteria, and dead cells
64
How do you test for vitimin C?
DCPI, positive is colourless
65
What is the difference between chemical and physical digestion?
physical digestion prepares the food for further breakdown, chemical digestion actually breaks down the food so nutrients can be absorbed by the body.
66
How do you test for fats?
ethanol, milky colour positive
67
What is a monosaccharide?
simple sugar molecule, monomer of carbohydrates, soluble. fructose, and glucose
68
What is a disaccharide?
two monosaccharide's, sweet and soluble. Sucrose, maltose, lactose
69
What is a polysaccharide?
starch-found in plant cells cellulose- make up plant walls glycogen-animal cells insoluble and not sweet
70
What are the functions of carbohydrates?
broken down into glucose, which provides quick energy for cells
71
What smaller molecules does carbohydrates break down into?
monosaccharides, disaccharides, polysaccharides
72
What smaller molecules does lipids break down into?
3 fatty acids and glycerol
73
What are some polymers of lipids?
steroids, waxes,
74
What smaller molecules does protein break down into?
breaks down into amnio acid joined by a polypeptide chain
75
lipids function
Used in a cell to release energy
76
protein function
new cells for growth and repair, and transport molecules like haemoglobin
77
What are the 4 structures of protein?
primary -sequence of amino acids held together with peptide bonds secondary - polypeptide chain folds into structures tertiary - three-dimensional folding of a protein quaternary -contain more than 2 tertiary units.
78
Why do we need a balanced diet?
To keep our alimentary canal working properly
79
What do carbohydrates do
quick energy
80
What do lipids do
store energy, insulate body, protect organs
81
What does protein do
growth, and repair
82
What does vitamin D do
Provides body with calcium
83
What does vitamin C do
supports immune system
84
What do minerals do?
strong bones
85
What does fibre do
aids digestions, prevents constipation
86
What is scurvy from
vitamin C deficiency
87
Why do you need iron
to make haemoglobin
88
What enzymes are released into the small intestine?
Amylase (breaks starch to maltose), Protease (Breaks protein to amino acids or peptides) Lipase ( breaks down fats to fatty acids and glycerol) Bile ( breaks do fat and neutrilizes stomach acid)
89
What does amylase do?
Breaks down starch to maltose
90
What does maltase do?
Breaks down maltose to glucose
91
What does protease (pepsin&trypsin) do?
Breaks down proteins to peptides
92
What does peptidase do?
Breaks down peptides to amino acids
93
Where is peptidase?
small intestine
94
Where is trypsin?
pancreas
95
Where is pepsin?
stomach
96
maltose is broken down by______into_____
maltase, glucose
97
Sucrose is broken down by______into_____
sucrase, glucose
98
Lipids are broken down by______into_____
lipase, fatty acid and glycerol
99
Proteins are broken down by______into_____
protease, amino acids
100
Starch is broken down by ______into_____
Amylase, maltose
101
What is Enzyme denaturing
When the enzyme is exposed to high temperature or changes in pH, it changes shape, called a denature. This means the enzyme can not work properly as a catalyst
102
How does temperature effect enzyme activity?
protein denature at high temperatures, so the lock and key can no longer fit
103
How does pH affect enzyme activity?
causes the amino acid chain to coil or uncoil – become denatured, so lock and key can no longer fit
104
What is the active site?
where substrate molecules bind and undergo a chemical reaction.
105
What is amnio acids?
The building blocks of proteins
106
What does ingestion mean?
The process of taking food and liquids into the body.
107
What can vitamin D cause?
Rickets
108
What is a substrate?
The substance on which an enzyme acts.

Term 1 - Yr 11 (9 decks)

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