food and nutrition

Question 1

elements present in carbohydrates

Answer 1

carbon, hydrogen, oxyegn

Question 2

large molecules of carbohydrates

Answer 2

starch, glycogen

Question 3

small units of carbohydrates

Answer 3

glucose, maltose molecules from simple sugars

Question 4

elements present in proteins

Answer 4

carbon, nitrogen, hydrogen, oxygen

Question 5

small units of proteins

Answer 5

amino acids

Question 6

elements present in lipids

Answer 6

carbon, hydrogen and oxygen

Question 7

small units of lipids

Answer 7

fatty acids and glycerol

Question 8

what are lipids

Answer 8

fats and oils

Question 9

test for glucose

Answer 9

1) Add bandicoots reagent (which is blue) to a sample and heat it
2) Make sure the solution doesn’t boil. If the test is positive it will form a coloured precipitate
3) The colour of the precipitate changes from blue-green-yellow-orange-brick red
4) The higher the concentration of glucose, the further the colour change goes- you can use this to compare the amount go glucose in different solutions

Question 10

test for starch

Answer 10

add iodine, if starch is present, observe the colour change from browny/orange to blue/black

Question 11

Ingestion

Answer 11

the process of taking food, drink, or another substance into the body by swallowing or absorbing it

Question 12

Digestion

Answer 12

The break down of large, insoluble molecules into small soluble molecules.

Question 13

Mechanical digestion

Answer 13

Breaking large pieces of food into smaller prices (teeth in mouth and stomach muscles)

Question 14

Chemical digestion

Answer 14

Breaking large insoluble molecules by enzymes into small soluble molecules

Question 15

Absorption

Answer 15

The process of moving molecules through the walls of the intestines into the blood.

Question 16

Assimilation

Answer 16

The transfer of useful molecules into the body cells after they been absorbed

Question 17

Egestion

Answer 17

Food is removed through the body

Question 18

Mouth train

Answer 18

Starch- salivary amylase- maltose

Question 19

Stomach train

Answer 19

Protein- protease- amino acids

Question 20

Starch

Answer 20

In the small intestine

Pancreatic amylase- maltose

Question 21

Maltose

Answer 21

Small intestine

Maltase- glucose

Question 22

Protein

Answer 22

Small intestine

Protease- amino acid

Question 23

Lipids

Answer 23

Small intestine

Lipase- glycerol + 3 fatty acids

Question 24

Oesophagus

Answer 24

The muscular tube that connects the mouth and the stomach

Peristalsis occurs here

Question 25

Peristalsis

Answer 25

Waves of circular muscle contractions move the food downwards and squeezes balls of food through your gut towards the stomach.

Question 26

Why does peristalsis occur

Answer 26

Because otherwise it would get clogged up with bits of old food

Question 27

Alimentary canal

Answer 27

Runs through your body | Is another name for the gut

Question 28

Mouth

Answer 28

Salivary glands in the moth produce amylase enzyme in the saliva Teeth break down food mechanically

Question 29

Small intestine

Answer 29

Produces protease, amylase and lipase enzymes to complete digestion This is also where the nutritens are absorbed out of the alimentary canal to the body

Question 30

Large intestine

Answer 30

Where excess water is absorbed from the food

Question 31

Pancreas

Answer 31

Produces protease, amylase and lipase enzymes and real ease these to the small intestine

Question 32

Stomach

Answer 32

Pummels the food with its muscular walls Produces the protease enzyme, pepsin It produces hcl

Question 33

Why does the stomach make hcl

Answer 33

To kill bacteria To give the right PH for the protease enzymes to work (Ph2- acidic)

Question 34

Anus

Answer 34

Egestion occurs here (removal of indigestes food and bacteria in the form of faeces)

Question 35

Rectum

Answer 35

Stores faeces

Question 36

Liver

Answer 36

Where bike is produced

Question 37

Bile

Answer 37

Produced by the liver and stored in the gall bladder before it’s released Into the small intestine The hcl in the stomach makes the ph too acidic for enzymes in the small intestine to work properly. Bile is an alkaline which then neutralises the acid and makes conditions alkaline. Bile also emulsified fats and breaks it into tiny droplets. This gives a much bigger surface area of fat for the enzyme lipase to work on, which makes its digestion faster

Question 38

Villi in the small intestine helps with absorption of food

Answer 38

The small intestine is adapted for absorbtion of food. It’s very long so there’s time to break down and absorb all the food before it reaches the end It is folded to aid absorbtion There’s a really big surface area for absorbtion because the walls of the small intestine are covered in millions of tiny projections called Vikki

Question 39

All about villi

Answer 39

Each cell on the surface of a villus also has its own microvilli- this increase the surface area even more Villi have a single permeable layer of surface cells and a very good blood supply to assist quick absorbtion

Question 40

Carbohydrate

Answer 40

Source- pasta, rice, sugar Function- respiration/ releases energy Deficiency leads to- tired

Question 41

Protein

Answer 41

Source- meats/ nuts/ fish Function- growth/ repair/ replacement of cells Deficiency leads to kwashiorkor/ anorexia

Question 42

Lipids (fats and oils)

Answer 42

Source- oil/ butter Function- extra energy stores and insulation Deficiency leads to- lack of energy

Question 43

Vitamin A

Answer 43

Source- liver and red and orange vegetables Function- helps cells to grow and keep skin healthy, helps eyes see in poor light Deficiency leads to- night blindness

Question 44

Vitamin C

Answer 44

Source- citrus fruits and green vegetables Function- healthy guns Deficiency leads to- scurvy

Question 45

Vitamin D

Answer 45

Source- sunlight and oily fish Function- strong bones and teeth/ helps absorb calcium Deficiency leads to- rickets

Question 46

Iron

Answer 46

Source- red meat Function- to Male hadmoglobin in red blood cells Defiende leads to- Anaemia

Question 47

Calcium

Answer 47

Source- milk Function- strong teeth and bones Deficiency- Rickets

Question 48

Water

Answer 48

Source- food and drink Function- we need a constant supply to replace water lose through urinsting, breathing and sweating

Question 49

Dietary fibre

Answer 49

Source- leafy vegetables, cabbage Function- it adds bulk to food so that it can be easily moved along the digestive system by peristalsis Deficiency leads to- bowel cancer

Question 50

Enzymes

Answer 50

They are proteins, and have a specific shape which fits a substance. They are catalysts which speed up chemical reaction, the enzyme bonds to the substrate only temporarily then a product is formed and the enzyme can be reused. The enzyme and the substance bind because they scribe sight of the enzyme has completentay shape to the substrate.

Question 51

Factors which effect enzymes

Answer 51

``` Temp PH Surface area concentration of enzyme Concentration of substrate ```

Question 52

What happens past the optimum temp

Answer 52

The active site starts to denature, the enzyme substrate complex cannot be formed and the rate of reactions falls dramatically until it stops.

Question 53

Order of processes

Answer 53

``` Ingestion Digestion Absorbtion Assimilation Egestion ```